Roast Chicken Breasts for Salad

• 3 pounds chicken breasts with bone and skin-on
• 1 tablespoon vegetable oil
• 1 x salt and black pepper

1. Preheat oven to 400F (200C).
2. Line a rimmed baking sheet with aluminum foil for easy cleanup.
3. Rinse and dry the chicken with paper towels, rub skin with oil, sprinkle with salt and pepper, and place skin side up on baking sheet.
4. Roast until an instant read thermometer inserted in thickest part of breast reads 160 degrees F, about 35 to 40 minutes.
5. Let chicken cool to room temperature, remove and discard skin, and cut breasts from bone.
6. Divide each breast into 2-inch pieces and shred by hand.
7. Package in zipper bags for storage, will keep for several days in the refrigerator or for up to 3 months in the freezer.

chicken breasts with bone, vegetable oil, salt

Taken from recipeland.com/recipe/v/roast-chicken-breasts-for-salad-53818 (may not work)