topic Re: Oven-Roasted Chicken Breasts in Recipes

Oven-Roasted Chicken Breasts

eddyandme — Tue, 02 Jan 2018 16:03:06 GMT

Any tips for roasting bone-in, skin-on chicken breasts to insure maximum flavor and juiciness? Just making a simple dinner for four.

Thanx.

Re: Oven-Roasted Chicken Breasts

hopi — Tue, 02 Jan 2018 16:06:40 GMT

@eddyandme

@MarkeieMark Just mentioned this and she is correct. Roasting bags keep meat moist and the color still looks perfect.

Re: Oven-Roasted Chicken Breasts

Sooner — Tue, 02 Jan 2018 16:09:33 GMT

Put them in the oven and roast them and don't cook them too long. Use a thermometer. I almost always buy bone skin on breasts and roast them. WONDERFUL!

Re: Oven-Roasted Chicken Breasts

eddyandme — Tue, 02 Jan 2018 16:10:38 GMT

@hopi wrote:
@eddyandme
@MarkeieMark Just mentioned this and she is correct. Roasting bags keep meat moist and the color still looks perfect.

Thanx, never thought of roasting bags! And, no mess, right!

Re: Oven-Roasted Chicken Breasts

eddyandme — Tue, 02 Jan 2018 16:16:01 GMT

@Sooner wrote:
Put them in the oven and roast them and don't cook them too long. Use a thermometer. I almost always buy bone skin on breasts and roast them. WONDERFUL!

@Sooner, do you take them out at lower temp assuming they'll be cooking while resting? And, any special seasonings to keep them moist?

Re: Oven-Roasted Chicken Breasts

software — Tue, 02 Jan 2018 16:28:12 GMT

Marinade

Re: Oven-Roasted Chicken Breasts

BLH — Tue, 02 Jan 2018 16:30:38 GMT

I only use the Barefoot Contessa Ina Garten recipe. Perfect everytime.

Re: Oven-Roasted Chicken Breasts

Diva on The Q — Tue, 02 Jan 2018 16:31:20 GMT

I like using the bone-in with skin on chicken breasts for more flavor. I use a very simple method that doesn't really need a formal recipe. I simply salt and pepper each chicken breast and place them (skin side down) on a generously-oiled sheet baking pan in a preheated oven at 400 degrees for approx. 35-40 minutes until the skin is crusted golden brown (DO NOT COVER). Turn chicken over and brush with honey (optional). Roast for approx. 5 minutes longer.

The results: tender, juicy chicken!

Re: Oven-Roasted Chicken Breasts

annie315 — Tue, 02 Jan 2018 16:33:44 GMT

I use Ina Garten's method every time I want/need juicy roasted chicken breasts:

Roasted Chicken Breast
Skin on, bone in

Rub with olive oil
Sprinkle on salt and pepper

Put chicken on a baking sheet

375 for 35-40 minutes...165 degrees

Comes out very juicy

Re: Oven-Roasted Chicken Breasts

Nightowlz — Tue, 02 Jan 2018 18:16:16 GMT

I know this is not roasting but it's really good.

We like oven fried chicken. I always make boneless skinless breasts.

I melt some butter on a baking pan. Dip the chicken in egg than bread crumbs. I make them from bread we make. Put the chicken on the pan when butter is melted. Cook 400° 20-30 mins or internal temperature of 165°.

Maybe try 425° for 30-45 mins for bone in chicken breasts.

I like chicken made this way because it's always moist, tender & tasty.

One of my aunts always made it like this. DH loved it. Every time we visited her he asked if she made some of that chicken. LOL!!!

Re: Oven-Roasted Chicken Breasts

tobes — Tue, 02 Jan 2018 18:19:03 GMT

Prehead oven to 350. Place in oven a baking sheet lined with parchment paper or aluminum foil sprayed very, very lightly with olive or grapeseed oil. Heat for 3 to 5 minutes. Meanwhile coat chicken with Bisquick by shaking chicken in a paper bag. Place chicken on heated baking sheet skin side down. Bake for 10 to 15 minutes and then turn over the chicken and bake for about 10 to 15 more minutes depending on the thickness of the breast. I use McCormick chicken seasoning and always purchase chicken breasts with the bone in as I believe they are moist and tastier that way.

Re: Oven-Roasted Chicken Breasts

deepwaterdotter — Tue, 02 Jan 2018 19:55:29 GMT

1/2 cup sugar

1/2 cup salt

2 tbsp softened butter

2 tbsp melted butter

4 bone-in, skin-on split chicken breasts

Brine chicken in sugar and salt dissolved in 2 quarts cold water. Cover container and refrigerate for 1 hour.

Rinse chicken and pat dry. Loosen center of skin and place 1/2 tablespoon of softened butter under skin of each breast. Press on skin to spread out butter. Place chicken skin-side-up on wire rack set in baking sheet. Brush with melted butter and season with pepper. Roast at 450 degrees for 30-35 minutes. Chicken is done when thermometer inserted in center of pieces registers 160-165 degrees. Let rest for 10 minutes.

Re: Oven-Roasted Chicken Breasts

chickenbutt — Tue, 02 Jan 2018 19:44:18 GMT

You could brine them, or at least use a marinade like Software mentioned.

Use the seasonings that you enjoy. I like to smell the herbs/seasonings and it gives me an idea of what would be nice with any given dish.

Re: Oven-Roasted Chicken Breasts

eddyandme — Tue, 02 Jan 2018 20:35:03 GMT

Thank you. Ladies!

You are all such tremendous cooks, can't settle on one. So, gonna start buying only the bone-in, skin-on ones and each time, I'm gonna try a different recipe! Just can't pick a favorite!

Re: Oven-Roasted Chicken Breasts

Nightowlz — Wed, 03 Jan 2018 19:33:21 GMT

@deepwaterdotter wrote:
1/2 cup sugar
1/2 cup salt
2 tbsp softened butter
2 tbsp melted butter
4 bone-in, skin-on split chicken breasts

Brine chicken in sugar and salt dissolved in 2 quarts cold water. Cover container and refrigerate for 1 hour.

Rinse chicken and pat dry. Loosen center of skin and place 1/2 tablespoon of softened butter under skin of each breast. Press on skin to spread out butter. Place chicken skin-side-up on wire rack set in baking sheet. Brush with melted butter and season with pepper. Roast at 450 degrees for 30-35 minutes. Chicken is done when thermometer inserted in center of pieces registers 160-165 degrees. Let rest for 10 minutes.

@deepwaterdotter Sounds yummy. Thx for sharing.