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Slow-Roasted Extra-Juicy Make-Ahead Chicken

Slow-Roasted Extra-Juicy Make-Ahead Chicken

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.


  • 1 tablespoon fennel seeds
  • 1 teaspoon mild red pepper flakes
  • 1 3½–4-pound chicken, giblets removed
  • 1 tablespoon extra-virgin olive oil

Special Equipment

  • A spice mill or mortar and pestle

Recipe Preparation

  • Preheat oven to 325°. Coarsely grind fennel seeds and red pepper flakes in spice mill or with mortar and pestle.

  • Place chicken on a rimmed baking sheet and rub all over with oil; season generously inside and outside with salt. Sprinkle chicken all over with ground spices. Arrange breast side up and roast until an instant-read thermometer inserted into thickest part of breast registers 155°, 70–80 minutes. Let cool.

  • Transfer chicken to a cutting board. Carve or remove meat from bones and shred; discard bones.

  • Do Ahead: Chicken can be roasted 4 days ahead. Store shredded chicken in an airtight container and chill.

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Watch the video: BAKED CHICKEN BREAST. how to make a juicy baked chicken breast (June 2021).