chicken breasts on the bone...help/ideas?
I've always broiled these but would like to roast/bake them in the oven tonight. What temp? How long? Seasonings? How to serve?
Thanks for all & any input...
Last week I was in the same boat, so I baked them in a shallow pan, in a convection oven at 375* for about 40 minutes (they were freakishly large).
I patted them dry, and brushed them thickly with a paste of dijon mustard and finely minced garlic, then sprinkled with thyme, salt, and pepper. Did not baste, as the dijon-garlic paste would have slid off.
Served with roasted broccoli florets, crusty bread, and green salad.
There is a recipe from Molly Steven's that calls for them to be braised in Cider with parsnips that is amazing. The is a link to the recipe in a thread from yesterday on Chicken breasts.
There's also a combo recipe: in a cast iron skillet, heat a couple tablespoons of olive oil on med-hi, and brown seasoned (salt, pepper, thyme, garlic, etc., as desired) breasts skin side down, turn them, and pop the whole pan (browned side up, can add more seasoning such as rosemary if desired) into a pre-heated 375 degree oven for about 35 minutes, or until juices run clear. Try to leave some space between the pieces.