Moist & juicy, bone-in chicken breasts

Chicken second courses

I found this in a Seattle Times article online. I was cooking Ian Knauer's WONDERFUL Balsamic Glazed Ribs, found here at Food 52, which require a hot oven (425F). This recipe not only took advantage of that hot oven but the breasts came out great- crisp skin, juicy meat. I can envision making these and roasting veggies at the same time.