I want to roast a few chicken breasts to shred for quesadillas (going lowbrow tonight), and I want to make sure that they stay moist. Salt, pepper, and a coating of olive oil are a given. But does anyone have a tried and true time/oven temp combo?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.