Photograph by Emma Fishman, food styling by D’mytrek Brown
Recipe developer Ali Slagle was a self-proclaimed never-breaster who only tolerated chicken breasts when they were breaded and fried. Then she developed this method for crackly-skinned, juicy roast breasts that has quickly earned a spot in her regular rotation. Preheating the skillet before adding the chicken jump-starts the browning process; the bones provide a buffer that protects the meat from drying out as the skin gets golden. Use the leftover schmaltz (chicken fat) to make any kind of side, from sautéed greens to warm salad dressing to the herby peas and croutons shown here. Frozen peas make this a year-round meal, but you can also use shelled fresh peas.
