shannon.turlington AT gmail.com Note: I have updated this popular post based on the comments I have received to add more detail to the instructions.
We have roasted chicken breasts a lot. They are simple to cook and you don’t have to do much to them. Between the two of us, we can eat one of those gigantic organic bone-in breasts from the local Whole Paycheck, but I always cook two so there are leftovers for sandwiches, salads and soups or just to eat cold. Yum.
Time for me to get on my soapbox. I know organic is something of a joke because these are still gigantic chicken-processing plants where the chickens are all squeezed up together and sitting in their own poop, not local Farmer Joe’s with a yard full of happy little chickens scratching at grubs who just can’t wait to end up as my dinner. I’m reading Michael Pollan’s book right now, so I am informed, ok? That being said, organic chicken tastes better. If you are going to eat chicken two or three times a week, and never eat beef or pork (which is how I force my husband to live), then it is worth spending the extra dollars to get something juicy and full of meat and tastes lip-smacking good simply roasted in the oven. No matter what, organic can never approach the full-on evil that is Tyson’s.
That being said, here is the best way, hands-down, to roast a couple of bone-in chicken breasts. This will produce a brown, crispy skin that you will not be able to resist, and life is short, anyway.
First, move the oven rack to the middle or lower-middle position and preheat the oven to 450 degrees.
Choose an oven-safe skillet with high, straight sides. The high sides will help contain the fat as the chicken cooks and, I hope, prevent smoking and a messy oven.
Heat a mixture of butter and olive oil in the skillet on top of the stove over medium-high. For two breasts, I use 1 tbsp. of each. While that’s heating, rub the breasts with salt, pepper and, if you like, a seasoning mix of your choice (go to Penzey’s for lots of choices). You can also make your own spice rub fairly easily.
Brown the breasts in the pan on top of the oven, skin side down, without disturbing for a few minutes. Then turn them over with tongs so that the skin is on top and move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
Let them cook for about 15 minutes in the oven, then flip them over again. Start checking for doneness at the 30-minute mark (or sooner, if the breasts are small). It is essential to have one of those nifty instant-read thermometers to determine when chicken is properly done. Stick the thermometer into the meatiest part of the chicken — avoiding the bone — and keep cooking until it registers 160 degrees. Depending on how meaty your breasts are, this may take up to 45 minutes total. Don’t worry, they are going to be juicy and succulent because of the little bit of butter they are cooking in.
Remember every oven is different. If you have problems with the oven smoking or the outsides getting too crisp too fast, try turning down the oven temperature to 425 degrees or moving the rack a little lower. And keep leaving me your feedback in the comments!
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Filed under: HowTo, Recipes, Techniques | Tagged: Chicken, Roasting
[...] I used this “hunter style” pan sauce to flavor roasted chicken with great results. I mixed the sauce up in the roasting pan while the chicken was resting. [...]
I am trying your recipe now; had a bit of hesitation with the high oven temp., but will give it a go. I used Mrs. Dash seasoning without additional salt and pepper. My goal is to have good tasting chicken I can slice cold for lunch sandwiches.
Thanks so much for your info. Appreciate it!
Can you put potatoes in the same pan with the chicken while you do this?
Sure you can, just cut them up so they’ll cook in the same amount of time. Other veggies work well too. Last night I roasted chicken breasts with baby carrots and it was delish!
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In response to roasting the breasts with potatoes, I often add potatoes,
carrots and celery (all lightly tossed in olive oil with salt and pepper) with the breasts.
It’s so easy and a great meal even the kids like.
[...] those chicken breasts gorgeous? I often pan-roast bone-in chicken breasts using a combination of stovetop and oven cooking. But I tend to use other techniques for cooking [...]
Made this recipe twice already. Insanely good! So juicy despite the high cooking temp. The pan searing seals in the moisture, I think. YUMMY!
[...] matter what, organic can never approach the full-on evil that is Tyson’s. How to Roast Chicken Breasts « Simply Cooking « If by a liberal, they mean someone who looks ahead and not behind … someone [...]
I am just wondering, what kind of seasonings do you put on your chicken? I am kind of a newbie on cooking chicken & I have no idea what to use.
Michelle: Well, you can’t go wrong with salt and pepper. If you buy good chicken, they will be very flavorful with just these simple seasonings.
I like to experiment with different spice mixes. I order them from Penzey’s, which has a great selection.
You can also make your own spice paste to rub on the chicken before cooking. Here is the basic recipe and some suggested flavor combinations: http://simplycooking.wordpress.com/2007/07/12/spice-pastes-for-grilling-season/
Thank you! Will try this tonight!
are you saying to roast the chicken bone side up in the oven
This may sound like a dumb question but do you put the lid on your roasting pan when it is in the oven?
Debra: Skin-side-up for the first 15 minutes, then flip. I usually flip again toward the end of cooking time.
Michelle: No, leave the lid off to help crisp the skin.
Hope that helps! I may need to rewrite this recipe thanks to all these great questions i’m getting.
I tried this last night. It turned out fine, and it was very tasty, but it made a real mess in my oven, and the kitchen was full of smoke while it was cooking. I was afraid the fire alarm was going to go off! Maybe next time I’ll use your tip about searing the chicken first in a pan on the stove, and then I’ll cook it outside on the barbecue.
Cathy: I have never had that problem. I usually cook mine is a skillet with high straight sides that contain the splatters, on the middle rack. You may want to try moving your rack down a little farther or turn the heat down some if your oven runs too hot.
Thanks for this recipe. The flavor was incredible! I stuck with just salt and pepper for seasoning – this method enhanced the flavor of the chicken so much that it didn’t need any other seasoning. The pan drippings pushed the dish over the edge. This recipe is a definite keeper. Thank you again and Aloha.
your instructions read:
Then turn them over with tongs so that the skin is on top and move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
Let them cook for about 15 minutes in the oven, then flip them over again.
does this mean you end up skin side down in the oven for the last phase of roasting? seems counter-intuitive for crispy skin to me.
Yes, that is what I mean. You also don’t want to blacken the skin. But please experiment and let us know if you get better results.
Thanks for the response!
I did a trial with the skin up 100% of the time, was nice and crisp the way I like it (albeit a little ‘blackened’).
Next time I will do per your instructions and let you know what works best for me
I brine my breast. Talk about YUMMY! Right now trying a new recipe on some breast to try for my Thanksgiving turkey for next week. Brining meat is the way to go!
Jennifer – I brine my chicken when I think about it, but most of the time I don’t plan far enough ahead. I agree, brining adds a lot of flavor and moisture, especially when cooking with high heat.
this is my all time go-to recipe. My husband and baby love it! it never fails me…thanks!!