How to Roast Chicken Breasts – NoRecipeRequired.com


How to Cook Perfect Roast Chicken Breasts

I see people (including myself) cooking boneless skinless chicken breasts all the time….they are so simple to do, and have a ton of great uses. However, there’s always something special about cooking meat on the bone, and here, I’m going to show you how to roast off the perfect bone-in chicken breast. When you roast on the bone, the meat tends to be more moist and flavorful, which is why I roast whole chickens all the time. But for the white meat lovers out there and those that don’t have the time for the whole bird, it’s still really simple and fast to roast chicken breasts. Take a look at the video and follow the steps below, and they will come out perfect every time.

Get the complete set of direction, and a full write up at http://www.noreciperequired.com/cooking-techniques/how-roast-chicken-breasts

For the best cooked chicken, follow my tips for cooking boneless chicken breasts, and browse through all my chicken recipe & technique posts, at the two links below.
http://www.noreciperequired.com/technique/how-cook-boneless-chicken-breasts
http://www.noreciperequired.com/category/main-ingredient/chicken

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20 comments

  1. I Prepared this Recipe for Dinner tonight, Seasoning the Chicken with Salt, Pepper and Garlic. Searing in the Pan first and Roasting on the Bone really Brings a Lot More Flavor to the Party vs Roasting Boneless Skinless Chicken Breast. Wow it was Super Flavorful and Juicy. Thanks for Posting the Video. Dinner was Definitely a Hit tonight.

  2. To get a nice rare steak make sure the internal temperature is at 125f then take it out and rest the steak for 5 mins.

  3. I use boneless chicken for very few dishes, the bone and skin make so much more flavor and moistness. This recipe looks fabulous; so glad I defrosted bone-in chicken breasts for tonight. Thank you!

  4. Once I flip it, I put the chicken right in the oven….and then it can take anywhere from 5 – 10 minutes. With practice you can just tell….until then use a meat thermometer.

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