Thursday, April 14, 2011
Roasting 101: Chicken Breasts
Roasting is a cooking method that uses dry heat such as your oven and is a slower method of cooking that browns the meat through carmelization. It's suited to larger cuts of meat as well as vegetables. In the oven the hot air circulates cooking all sides evenly producing tender juicy meats.
Roasting bone-in chicken breasts is an easy way to get dinner on the table with little fuss. It's also a good way to cook chicken to use in another dish such as chicken salad, enchiladas, salads etc.
This technique is so simple to master and produces great results. I use this method all the time and I just love the chicken cooked this way!
Here's my take on roasting bone-in, skin on, chicken breasts.
On a foil lined baking sheet place your chicken breasts. Salt and pepper the breasts and drizzle some good extra virgin olive oil over the top of each breast. That's it! This is chicken at it's purest. You really don't need fancy herbs to arrive at great flavor, but you can if you want. The olive oil gives this really good flavor.
Place chicken in a pre-heated oven at 350 degrees, and cook for about 30-40 minutes depending on the size of the breasts.
See how the olive oil turns the skin nice and brown and crispy?
The chicken is done when the juice run clear or the internal temp reaches 160 degrees.
See how juicy this is?? Wow, this is good stuff!
A little mashed potatoes, a green vegetable and dinner is served! What's your favorite side dish to go with chicken?
Roasted Chicken Breasts
1 bone-in skin on chicken breast per person
Extra virgin Olive oil
Preheat oven to 350 degrees.
Put chicken on a foil lined baking sheet. Sprinkle with salt and pepper. Drizzle olive oil over the breasts.
Place in oven and cook for 30-40 min. Chicken is done when juice run clear and internal temp reaches 160 degrees. Outside should be brown and crispy.