Recipe Help Please

ScrapHappy · ‎03-28-2010

I came across a recipe from Lidia Bastianich I'd like to make, roasted drumsticks with peppers and onions. My family does not like drumsticks so I'd like to make it with chicken breasts (either skinless/boneless or with ribs...depends what I can get). When watching the video, Lidia did say chicken breasts can be used and to just cook it longer. But, didn't clarify how much longer or what type of chicken breast. The recipe says to cook for 40-45 minutes using the drumsticks. How much longer do you think to cook using chicken breasts (with and without bone)? Thanks!

Melzie · ‎08-01-2010

Dark meat takes longer to cook. Without knowing how big the chicken breasts are your best bet, I think, would be to cook for 30-35 minutes then check with a meat thermometer to make sure the temp is 165 to 170. I would do this whether bone in or not. This is what I would do. Hope this helps. :smileyvery-happy:

Sooner · ‎03-10-2010

If you can get bone in, skin on breasts they are the best and will hold up to cooking longer and still be juicy.

Time depends a lot on the thickness of the breast. I agree, start checking the temperature at least at 30 minutes.

If you get skinless breasts, you can slice the really thick part but not all the way through, fold it back and pound a little to flatten (even with the heel of your hand over a piece of plastic wrap) to make them a more even thickness.

Chicken thighs would be good also.

Harpa · ‎03-10-2010

It is recommended for internal temp for chicken to be 165 degrees. America's Test Kitchen, et.al.

If cooking a roaster full, I generally leave chicken breasts in the oven for about an hour in a generally hot oven.

m0rgan · ‎09-30-2012

I would also cook bone in skin on to keep them from drying out. I use chicken tenders when I can so they cook quickly. I use a frozen brand no skin or coating, a little harder to find but worth it to me. I hate dry chicken.