Quality bone-in chicken breast - what to do?
I got it from Whole Foods....it's a double breast from an organic chicken with the bone in.
Thoughts about how to enjoy this quality meat?
The skin is intact btw. I was thinking about stuffing herbs, little butter and garlic under the skin and pan searing, then finish in the oven at 350 with a sweet potato (don't have any other potato in my apt right now), carrots, celery....
ANY ideas appreciated....
I bake my chicken breasts with bone and skin on. I generously salt and pepper them, loosen the skin from the meat. I then slice a lemon or two, slide a couple of slices under the skin. I've used oranges as well. Sprinkle with olive oil and place in a 350 degrees F. oven for 30 minutes, or until the internal temp reads 140 degrees F. When I take it out of the oven, I place aluminum foil gently over the chicken breasts and let sit for 15 minutes.
My chicken is always moist, tender and so juicy...... yum!
OK - it's in the oven. I cut into the cartilage so that it would lie flat on a bed of sweet potatoes, carrots, celery, and garlic.
Under the skin, I put a paste of rosemary, garlic, and thyme.
S & Ped, then placed it on the bed of veg with a few slices of lemon on top of the breasts. Drizzled with some EVOO.
OMG, thank you so much for posting this!
I made it tonight on a total lark after seeing it here. I was too lazy to prepare the lamb chops I'd defrosted this morning and I just happened to have a bone in chicken breast in the fridge.
It was really, really good. And unbelievably easy.
I used green garlic and espelette chile and followed everthing else as written, pretty much.
Did season the breast generously with s&p before tossing on the other ings.
35 min at 450 delivered a perfectly juicy breast and the seasoning was just so fresh and satisfying.
I served it over bulghur with aparagus.
I plan on making this often, it really hit the spot.
Ok, gushing complete.
It would just easily dry out. You'd need to be pretty careful roasting tenders.
Maybe you could toss everything together, but saute the tenders and roast the tomato/garlic mixture. Add it all back together once the tomatoes burst in the oven...?
Or roast it all VERY CAreFULLY. The flavors would still be great.
Though it's too late for this particular meal, brining chicken pieces before roasting definitely helps on the moisture front. There are as many approaches to brining as there are people who brine, I've had great success following Thomas Keller's approach. You can find it in many of his books. Copyrighted, so I won't post here. Check out Ad Hoc at Home for an easy approach. Works great for any lean meat (pork, chicken, etc...)
That aside, your dish sounds appetizing. Bon appetit!