Split Chicken Breasts--Perfected

I've finally perfected how to cook split chicken breasts (on the bone with rib meat) without drying them out. Here's my recipe, if you'd like to try it yourself:

The night before, rub chicken with whatever your favorite spice rub is (mine is here), making sure to get spices under the skin of the breasts and elsewhere. :

Put in large baking dish, along with some roughly chopped carrots, onions and celery.


Drizzle a little olive oil over seasoned bird.

Add an inch of water to corner of pan (for a moister environment, and to help start gravy if you want it), and cover completely. Refrigerate overnight.

The next day, preheat oven to 250 degrees (for long, slow cooking). Remove cover from chicken, and pop uncovered pan in oven for about 3 hours (depending on how much chicken you are cooking all together, 3 hours works well for six large breasts with rib meat.).

If you like a little sauce or glaze, apply it once after the first 1/2 of cooking time. Try not to be opening and closing the oven much. Then apply again at end, with a finish under the broiler for 5 minutes to brown.

Take chicken out and let rest for at least 20 minutes before serving whole or pulling meat off of bone for another preparation.