I used to constantly buy those already roasted chicken at the store, $6 a pop. I’d come home, yank all the chicken off and make whatever I needed. One day I compared the price of roasting my own to buying the whole chickens and it was almost half price, and twice the chicken.
Added plus, not having to rub around on those gag nasty fatty parts, joints, rib cages, and parts that used to move on their own. EEW.
It is so easy, and you don’t even have to dirty a dish.
Picture pretty much sums it up, right?
I always line my baking sheet with foil, to prevent having to wash anything. Trim chicken breasts of any fatty pieces or nasty crap. Lay out on lined baking sheet. Drizzle a little olive oil over each breast (hehe) Sorry….ahem- sprinkle with salt and pepper.
Bake in a preheated over, 425 degrees, for 18-23 minutes, depending on how thick your chicken breasts are.
That is all, just cool and shred. Or chunk, slice, or dice.