This is the perfect way to cook chicken. It has never failed me. It's amazing how easy it is to get super moist, tender and flavorful chicken with this method. Since I am fairly health-conscious, I used to wonder why in the world anyone would ever buy bone-in, skin-on chicken breast?? Well, this is why. You don't have to eat the skin to get the flavor. Sure, this isn't going to be quite as low fat as if you were to poach a skinless chicken breast, but the few extra fat grams are well worth it. I roast 3 or 4 breasts at a time, so that I can freeze some for later use. Next time your recipe calls for pre-cooked chicken; do yourself a favor and roast it this way!
Place desired number of chicken breasts (MUST be bone-in, skin-on) on rimmed baking sheet. Rub all over with olive oil and sprinkle liberally with salt (I used kosher) and pepper. Roast for 35-40 minutes or until cooked through. Set baking sheet aside on rack to cool. Once chicken is cool enough to handle, pull meat from bones and skin, keeping just the meat. Use in any dish calling for pre-cooked chicken or eat by itself!