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Help - Roasting Marinated Bone-In Chicken Breasts

I want to roast them 12 half-breasts in the oven. The seller (a wonderful poultry provider) recommends 40 minutes at 325 degrees, but Cook's Illustrated recommends a higher temp (which I think would be better). I'm a newbie so any suggestions would be welcome. THANKS!

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  1. Seems like a long time to me , I usually go 350 till the temp hits 165F on the thickest breast with a leave in thermometer

    1 Reply
    1. re: Dave5440

      If bone-in & skin-on, I like 350 til165 internal. The extra heat does help to crisp the skin, especially if you stuff ur fingers under there and release most of the main membrane where it meets the breast meat (a'la Peking Duck).

      For boneless, I like 325 till 165 internal but 350 never really harshed my mellow. :P

    2. I usually avoid CHOW like the plague but this basics recipe is great. But I don't know how you could do 12.

      http://www.chow.com/food-news/54292/t...

      1. Bone-in I'd go 350 and I would cook them on a rack above baking sheet to encourage roasting all the way round...otherwise they get a little 'stewed' (in their own juices) underneath.

        4 Replies
        1. re: LJS

          And put some sliced potatoes under that rack for great potatoes!

          1. re: escondido123

            Don't leave it at potatoes, I also do garlic, carrots, onion slices and some times celery, the cook's bonus treats!

            1. re: Quine

              I think we're going to need some long legged and stacked racks to capture all that goodness.

              1. re: escondido123

                Actually, I make supporting pillars of carrots to get some height, better air/roasting circulation. Those pillars are the dog's treats for later. :-)

        2. Wow, what great ideas for the veggies and thanks for the info on temps, internal and external!

          1. I have used the ATK method for years and swear by it. The recipe I have is for four bone-in, skin-on breasts.
            Brine the chicken breasts in the refrigerator in a solution of 1 c. Kosher salt to 8 c. cold water for 30 minutes.
            Preheat oven to 450F.
            Rinse and dry breasts and sprinkle with pepper (and additional seasonings if desired).
            Heat vegetable or canola oil in an ovenproof skillet and, when it begins to shimmer, add the chicken skin-side down. Let it cook until browned, about 5 minutes and then flip them over and cook a couple more minutes to brown on the other side, maybe 2 -3 minutes.
            Place skillet in the oven (or, if not ovenproof, transfer breasts to a pan or pyrex) and roast to 160F, about 15 - 20 minutes depending on the size of the chicken breasts.
            Transfer the chicken to a serving dish and let them rest for a good 15 minutes.
            The brown bits in the skillet will make a great sauce just add a liquid (wine, chicken stock or both) to deglaze the pan, reduce down by about half. Turn heat off and add a tablespoon or 2 of butter to give it a little viscosity and there you go.

            1. Now that I think about it, I bet a truncated version of the Zuni roast chicken might work. I'm gonna try that next time.

              1. I often roast bone-in breasts over a bed of veggies and my favorite method is one I got from a fellow chowhound, I think lexpattie.
                Anyway, heat your oven to 450F, and roast for 35 min. It never fails me, the meat is always perfectly cooked, moist and juicy after resting.
                I am trying to find the original recipe, I think it's on epicurious. Will add a link if I find it.

                eta: found it!

                http://www.epicurious.com/recipes/foo...