When it comes to flavor, say yes to bone-in, skin-on chicken breasts. Chicken breasts often get a bad rap for their dryness and lack of flavor. Leaving the bones and skin on the breast helps to solve this problem. Not only do the bones add flavor to the meat while it cooks, but they help to distribute the heat, which prevents the meat from drying out. The skin also helps to keep the meat moist and tender by sealing in the juices; and, besides, who doesn’t like crispy skin?
This dish takes the ease of sheet pan cooking and upends it, literally, on top of a salad. Chicken breasts, fingerling potatoes, and lemon wedges are jumbled together on one pan for a simple tray bake. Once roasted, the ingredients are arranged over a bed of escarole leaves, while the collected cooking juices from the chicken and lemon dress and slightly wilt the salad leaves for a casual and homey meal.
