Poultry Essentials Oven Baked Bone In Breasts Recipes
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.
BAKED SPLIT CHICKEN BREAST
This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!
Provided by Prospective PhD
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h40m
Yield 2
Number Of Ingredients 7
Steps:
- Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Nutrition Facts : Calories 614.7 calories, Carbohydrate 0.7 g, Cholesterol 153.3 mg, Fat 42.2 g, Fiber 0.3 g, Protein 54.5 g, SaturatedFat 7.9 g, Sodium 570 mg
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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