Basic Baked Chicken Breasts

Southern Living
Makes about 8 cups


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4 celery ribs with tops, cut into 4-inch pieces
2 carrots, sliced
2 medium onions, sliced
6 bone-in chicken breasts (about 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper


Prep: 15 Minutes
Bake: 1 Hour, 30 Minutes
Cool: 10 Minutes

Arrange celery, carrots, and onions in a lightly greased 15- x 12-inch roasting pan. Top with chicken; sprinkle with salt and pepper.

Bake, covered, at 350° for 1 to 1 1/2 hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months.

Created date

September 2004