MAKES ABOUT 6 CUPS SHREDDED CHICKEN
GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE
Total time: 1 hour
Everyone needs a good roasted chicken recipe to use in recipes, and this is mine. I sometimes eat this chicken as it is alongside roasted veggies, but for the most part, I shred it up to use in soups, salads, chicken salads . . . or really anything that calls for shredded chicken. I like to make a batch of this at the beginning of the week for meal prep so that I can use it as needed in recipes. Throughout this book you’ll see me call for shredded chicken, and I will be sending you right back to this page to make it this way! You can also use store-bought rotisserie chicken in those recipes if you are in a hurry.
Preheat the oven to 375°F. Cover a large baking sheet with parchment paper.
Place the chicken breasts and thighs on top of the parchment paper and drizzle with the olive oil. Rub the olive oil all over the chicken pieces to coat evenly. Season the tops with the salt and pepper.
Place the baking sheet in the preheated oven and bake until the thighs are cooked through, about 35 minutes.
Keep the oven on and, using tongs, carefully transfer the chicken thighs to a large cutting board to let rest. Return the baking sheet with the breasts back to the oven and continue to cook for about 10 more minutes, or until the meat is no longer pink and the juices run clear.
Allow all of the chicken to rest for about 10 minutes before eating it as-is or, to use in recipes, let cool enough to handle with your hands. Peel and discard the skin and, using your hands, pull/shred the chicken into bite-size pieces.