Roast Split Chicken

I was slightly perplexed when my husband came home with split chicken this past week. I had never cooked that before. We often cook chicken breast or a whole roast chicken, so admittedly I didn’t really know what to do with it or what it actually was. I thought maybe it was a whole chicken that was split in half.

When I took a look at it, I realized it was actually just chicken breast on the bone and with the skin. I figured I would just use my usual roast seasoning and method, to play it safe. It did not disappoint. The best way I can describe it is a short cut to roasting a whole chicken. You get all of the flavor and tenderness, but in a shorter amount of time. clean up was easier too. I used bone broth, because it was what I had on hand, but any chicken broth will do.

It was cooked in under an hour and because of that I was able to make the side dish to be done at the same time, which meant dinner was ready in a reasonable time. This is a great option for the weekend when you are busy with activities but still want that yummy comforting meal for dinner.

I hope you give this recipe a go! Have you ever been pleasantly surprised by an item either you or your partner brought home from the store? Do you have any favorite “short cut” cuts of meat? I would to hear!