This classic “Sunday Chicken” features boneless, skin-on chicken breasts that are buttered, salted, and roasted to perfection. The skin is stretched and secured to create a crisp, savory wrapper while keeping the meat tender and juicy. After roasting, the pan drippings are transformed into a simple, flavorful gravy using chicken broth and cornstarch. It’s a comforting, home-style dish that feels special enough for a family dinner or holiday meal, yet simple enough for a weeknight. The result is a balance of crispy texture and rich, savory flavors that pairs beautifully with mashed potatoes or roasted vegetables.
Sunday Chicken Revisited
Description
This classic "Sunday Chicken" features boneless, skin-on chicken breasts that are buttered, salted, and roasted to perfection. The skin is stretched and secured to create a crisp, savory wrapper while keeping the meat tender and juicy. After roasting, the pan drippings are transformed into a simple, flavorful gravy using chicken broth and cornstarch. It&# 226;ÂÂs a comforting, home-style dish that feels special enough for a family dinner or holiday meal, yet simple enough for a weeknight. The result is a balance of crispy texture and rich, savory flavors that pairs beautifully with mashed potatoes or roasted vegetables.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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Rub the chicken breasts on all sides with the softened butter.
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Sprinkle the chicken with salt and pepper.
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Fold each breast in half, skin side out, stretching the skin as much as possible to cover the meat.
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Secure the folded chicken bundles by running wooden or metal skewers through the skin to hold them together.
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Place the chicken on the rack of a roasting pan.
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Bake for 25-30 minutes, or until an oven thermometer inserted in the thickest part of the chicken registers 155-160ðF (68-71ðC).
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Remove the chicken to a cutting board and loosely cover with aluminum foil to keep warm.
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Add the chicken broth to the hot roasting pan.
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Scrape the bottom of the pan with a wooden spatula to dissolve the meat juices and browned bits.
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Pour the liquid into a fat separator or a measuring cup and let it sit for a few minutes for the fat to rise to the top.
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Spoon off or pour off the fat from the top, discarding it or saving it for another use.
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Pour the defatted liquid into a small saucepan and bring to a rapid boil.
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Boil down the liquid until reduced to 3/4 cup.
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Mix the cornstarch with the water to form a slurry.
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Stir the cornstarch slurry into the boiling reduced liquid and cook until the gravy thickens slightly.
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Discard the chicken skin if desired, or leave it on for extra crispiness.
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Remove the skewers from the chicken.
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Cut each breast diagonally into about eight long, thin slices.
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Arrange the sliced chicken on a platter and serve with the gravy on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 185.6kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.1g6%
- Cholesterol 95.6mg32%
- Sodium 83.2mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.9g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Because most boneless chicken breasts these days come without skin, ask your butcher to source them specially, or buy bone-in breasts and remove the bones yourself while leaving the skin intact.
Ensure the chicken reaches an internal temperature of 155-160ðF for optimal juiciness; it will continue to cook slightly while resting.
The skin can be discarded before serving if you prefer not to eat it, but it helps keep the meat moist during roasting.
