Poultry Essentials Oven Baked Bone In Breasts Food
BAKED BONE IN CHICKEN BREAST
Baked bone-in chicken breast (split chicken breast) is the BEST way to cook juicy chicken! Enjoy for dinner, or shred for sandwiches, salads and more.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. For easy clean up, line a 9x13-inch baking dish with parchment paper.
- Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
- To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
- Brush the mixture liberally over the chicken, using it all.
- Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
- Sprinkle the tops of the chicken with salt and pepper.
- Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh-I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn't touching the bone; I typically remove mine around the 155 degrees F mark, then cover it to let the carryover cooking finish the job).
- If you'd like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
- Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 3), Calories 337 kcal, Carbohydrate 5 g, Protein 32 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 96 mg, Fiber 1 g, Sugar 1 g
POULTRY ESSENTIALS: OVEN-BAKED BONE-IN BREASTS
An easy/peasy way to bake a bone-in, skin-on chicken breast, and at the time and temperature we are using, you can toss in just about any veggies, and have a tasty meal with a minimum of fuss. The three folks that I have with me (in forced confinement), have different ideas on what they want... One wants sweet potatoes, another broccoli, and finally russet taters. Well this recipe will just about accommodate any requests... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 425f (220c).
- Brush the chicken breast with the oil.
- Sprinkle on the spices.
- Place on a parchment-lined baking sheet, and add any veggies, if using.
- Brush the veggies, if using, with a bit of olive oil, and place into the preheated oven.
- Bake until the skin is golden brown, and the internal temperature of the breast reaches 165, about 40 - 45 minutes.
- PLATE/PRESENT
- Serve while nice and warm with your chosen sides. Enjoy.
- Keep the faith, and keep cooking.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
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