That's because I didn't always know how to cook.
Back in the day, before I had cooked countless meals, thrown hundreds of dinner parties and become obsessed with Anthony Bourdain, Epic Meal Time and Serious Eats, I was kind of a shitty home cook. When I was first married, I used Hamburger Helper, Knorr sauce packets and frozen boneless, skinless chicken breasts. I just didn't know any better, and these items were tools for an inexperienced cook to get through the week without killing anyone with salmonella. So I used those big bags of frozen pucks o'meat, topping them with this and that, but never really able to coax any real succulence out of them. I grew to hate chicken, believing it was the root of all blandness.
But I evolved, and so did my cooking. How that happened is a very long post for another time, but just enjoy what I'm presenting to you for now.
There is absolutely no reason for you to choose boneless skinless chicken over those tasteless poultry doorstops unless you're going to chop or slice that chicken and the bones will just get in the way. If you're going to leave the breast intact, do yourself a favor and leave in the flavor! Bones = flavor. Skin = even more flavor (and if you're watching your weight and will be removing the skin, you're now excused from this site and can go look at pinterest for 'skinny' recipes that you can take to work in mason jars).
This recipe actually came about from a sandwich I had made one day out of odds and ends in the fridge. I've become a fan of mixing fruit with protein as it lends a sweet acidity and breaks up the heaviness. Shallots are always a good idea as they bridge the gap between garlic and onions. And Gruyere? Bitch, please. Do I need to justify Gruyere?
Here's how you do it:
Slutty Shallot and Grape Roasted Chicken with Gruyere
2 big bone-in chicken breasts, skin-on
1/4 cup red seedless grapes, coarsely chopped
1/4 cup shallots, sliced and chopped
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Salt and pepper to taste
4 slices Gruyere cheese
Preheat oven to 450 degrees. Grab a baking dish just big enough to fit the chicken in a single layer. Line it with foil. Put the chicken in the dish.
In a little bowl, toss together the grapes, shallots, brown sugar and balsamic vinegar. Stuff equal amounts of this under the skin of the chicken breasts. Sprinkle everything with salt and pepper to taste. Cover the dish tightly with another sheet of foil.
Roast for 35 minutes. Remove top layer of foil. Add equal amounts of the Gruyere cheese to each piece of chicken (that would be 2 each if you're as excellent at math as I am) and turn the oven to broil. Cook for another 10 minutes - cheese should be browned and bubbling.
Now, when you place the chicken on dinner plates, you'll notice there's a bunch of liquid at the bottom of the baking dish. Carefully pour it into a ramekin and serve alongside. It's rendered chicken skin fat, grape juice, drippings and sugary balsamic. Drizzle it over your chicken and you'll feel complete as a human. You're welcome.