Oven Roasted Chicken Breasts

I really like having pre-cooked chicken in the fridge that I can use to quickly whip up a sandwich or wrap, or add protein to a bowl of pasta, salad, or one of my “leftovers” bowls. While I often use a rotisserie chicken for this purpose, they are sometimes just too salty, and we have a hard time going through a whole chicken between the two of us. So, this roasted chicken breast recipe solves that problem. The low and slow roasting method makes these herb roasted chicken breasts turn out incredibly tender and juicy, with flavorful pan juices that make the leftovers just as good as the first night!

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