How to roast chicken breast with a "leave-in" probe thermometer. The thermometer ensures the chicken comes out juicy and delicious.
Served with roasted potatoes and roasted asparagus.
Fill a large bowl with enough water to submerge the chicken. Add salt to the water until it's fully saturated. Put the chicken under the water and let it sit for 20-40 minutes at room temperature.
Preheat the oven to 230°C / 450°F.
Remove the chicken from the water. Rinse it. Dry it. Put it in a roasting pan (you can use a casserole dish, oven-safe skillet, or baking pan too).
Brush the chicken with melted butter. For best results, brush all sides of the chicken breast.
Season with pepper and any optional seasoning. Season with salt last.
Insert the thermometer probe into the thickest part of the smallest breast.
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Bake until the internal temperature reaches 68°C / 155°F.
About 12 minutes before serving, snap the woody ends off the asparagus, toss with the olive oil and salt, and roast at 425°F (or pan-fry) for 8–10 minutes. Squeeze over the lemon.
Remove from the oven and immediately cover with foil leaving the probe inserted. Let the chicken sit for 10 minutes at room temperature. The chicken will continue to cook. It should reach at least 74°C / 165°F but if it doesn't, see this reddit post about food safety when cooking chicken to less than 165°F.
Serve