Roasting Chicken breasts
I'm curious if I were to roast several chicken breasts, some skin on and some skinless. Will the skinless ones get terribly dry?
Cooking time is 40 minutes.
I think the OP has some breasts that are both skin on and skinless. (Not meaning to get personal and all...) If that's the case, cover the skinless ones with a little butter and aluminum foil and leave the skin-on ones naked. As long as they come up to 160 degrees or so, they should be fine to roast together. adam
For 40 minute cooking time, put the skin-on breasts in 10 minutes before the skin-off breasts. Brush the skin off breasts with a light coating of vegetable oil or olive oil before placing in oven. Sprinkle all with salt and pepper prior to cooking. Check all at 30 minutes for doneness. Continue cooking if not done, remove and cover loosely with foil if done until ready to serve.
Cover the skinless chicken breasts with some vegetables -- e.g., celery, carrots, onions, etc.
Mayo in a thin layer on skinless bone-in breasts is wonderful.
I buy bone in skin on breasts as loss leaders (.79 to .99), then strip the skins to the stock bag in freezer.
After brining 12 to 24 hours (makes a big difference), make a paste of mayo with ground spices. My favorite is ground coriander seed, granulated garlic, ground dry onion, a bit of miso or shoyu, and white pepper.
Top the skinless breast with coarse salt, then use a pastry brush to apply the mayo spice mix to the meat portion, not the underside of bones. Top with coarse black peppercorns and cracked coriander. It will brown beautifully in a 450 oven, and keep the breast moist.
After dinner, the breast bones follow the skins into the stock bag.