Sunday, May 9, 2010

How to Bake Chicken

Just a little tutorial I got from  This is the only way I cook chicken now.  It's moist and the clean up is so simple!

How to Bake Chicken
Oven Roasting
Okay, for this one, you can use bone-in or boneless, skinless chicken breasts. Boneless skinless is quick and easy, but bone-in will give you chicken with more flavor and it tends to be juicier.  But they both work great.  If you're after a particular flavor, marinating is a great way to go. However, if you're after a more neutral flavor for something like chicken salad or a casserole, rub the chicken with a little extra-virgin olive olive oil

and sprinkle with coarse salt and freshly ground black pepper.

If you want to meet somewhere in the middle, you could go the salt-based seasoning route from the Fauxtisserie Chicken method again--just sprinkle it on there.
Preheat oven to 450 and line a baking sheet with aluminum foil. If you're using bone-in chicken breasts, place chicken, breast side up, on the baking sheet and roast for about 15 minutes or until the juices run clear and, if you've somehow magically found a meat thermometer that works (see diatribe here), the internal temperature is 160 degrees.

If you're using boneless skinless chicken breasts, roast for 7 minutes, turn the chicken, and cook an additional 7 minutes. (I keep mine on convection at 400)
Whether you use boneless or bone-in chicken, remove from oven and allow to stand about 5 minutes before serving. This keeps the meat juicy and flavorful (and hey, not burning yourself is a positive side benefit).  You can just toss the skin from the bone-in chicken.


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