Tuesday, November 9, 2010

INA GARTEN'S ROASTED CHICKEN BREAST

This is the perfect way to cook chicken. It has never failed me. It's amazing how easy it is to get super moist, tender and flavorful chicken with this method. Since I am fairly health-conscious, I used to wonder why in the world anyone would ever buy bone-in, skin-on chicken breast?? Well, this is why. You don't have to eat the skin to get the flavor. Sure, this isn't going to be quite as low fat as if you were to poach a skinless chicken breast, but the few extra fat grams are well worth it. I roast 3 or 4 breasts at a time, so that I can freeze some for later use. Next time your recipe calls for pre-cooked chicken; do yourself a favor and roast it this way!

INA GARTEN'S ROASTED CHICKEN BREAST
(Printable Recipe)
Preheat oven to 350.

Place desired number of chicken breasts (MUST be bone-in, skin-on) on rimmed baking sheet. Rub all over with olive oil and sprinkle liberally with salt (I used kosher) and pepper. Roast for 35-40 minutes or until cooked through. Set baking sheet aside on rack to cool. Once chicken is cool enough to handle, pull meat from bones and skin, keeping just the meat. Use in any dish calling for pre-cooked chicken or eat by itself!

19 comments:

Anonymous said...

I made this Chicken Breast recipe two times. The first it was a little pink near the bone. The second time I added five minutes and it was still a little pink. It was just near the bone. Is this normal or am I doing something wrong.

Kelli said...

Sorry to hear that. I have made it several times and each time, the baking time is different depending on the thickness of each chicken breast. I have used a meat thermometer to get the proper internal temperature of 170-175 degrees, and still the chicken has been a tiny bit pink sometimes. Don't give up!

Cindy McLeod said...

I love this way to cook chicken breasts! I saw Ina cook them on TV for cooked chicken in a recipe. We have started a ministry in our church called Martha's Kitchen where we take FROZEN meals to those in need and many recipes call for cooked chicken. This delivers the best flavor and presents ease in cooking. Since it's going to be recooked I don't worry about the pink insides. This ministry has been a great success in that the people receiving the frozen casseroles have the option of when to use the meal! Thanks!

Kelli said...

Cindy, I love that you are using your cooking talent to bless the lives of others. You're right, this chicken is great to have on hand to throw in a variety of dishes!

Anonymous said...

I loathe skinless/boneless chicken breast but am trying to eat healthier and this recipe is a wonderful way to have moist and perfectly cooked chicken breast. As a backup you can use an instant read thermometer and go for an internal temp of 160. Thickness does affect cooking time but another thing to keep in mind is that the younger the chicken is when it was slaughtered the more likely there will be some red/pink near the bone. It has something to do with the maturity of the bones and capillaries, the chicken is cooked, just has an appearance we are not accustomed to.

Kelli said...

Thank you for the informative comment about the age of the chicken having an effect on the pinkish tone to the meat when cooked. You learn something new everyday!

Lauren said...

What has worked for me is to actually start the breasts cooking upside down and flipping about halfway through the cooking time. That way the stubborn part gets it's fair share of the heat and you'll still get a crispy golden crust after you flip it over. Also, all those juices that come from cooking chicken on the bone drain down into the breast meat while it's upside down and that'll help make sure it stays juicy. Same premise for when cooking a whole chicken. :) ~ Lauren with From Everyday To Gourmet

p.s. Kelli, I found you through Pinterest - great blog!

Common Cents said...

i little pink at the bone is quite normal because you only want to cook it through to kill any pathogens. cooking poultry to SUPER GREY doneness is how our parents did everything as food saftey back-then was serious. if u heat the poultry through to over 165 f for 15 min, you are very safe.

bean said...

Try letting the chicken sit at room temp for 30 minutes. It helps. Ina's meat always looks floppy before being cooked. I use this for beef too.

Cheryl said...

I cook boneless skinless breasts at 400 for 20 min and they come out perfect unless they are super thick. I once tried Ina's 350 for skin on, bone in breasts even at 30 min were more than pink in the middle. Some of the meat was pretty rare.
So now I do them also at 400 for 30-40 min and they turn out perfect. Fully cooked chicken breast isn't gray as someone said. If your meat is gray it is spoiled. It comes out whiteish beige as cooked chicken breast does. I also let mine rest at least 15 minutes and they are very juicy.

Karen said...

I always wonder about the length of time Ina cooks things . . . she barbeques hamburgers like 8 minutes on each side! Is it just me? Mine would turn out bloody rare . . . I always add time to some of her meat recipes and they turn out just fine. I sure do enjoy her show!

Anonymous said...

I have the same issue but I think it has to do with your individual oven. In our other house, her times and temps were always right on but at this new house have to up the temp to 400 for our liking. Love her recipes though and now I don't cook chicken any other way. So moist and I store it in the freezer with a little chicken broth. Always fantastic!

Vicki said...

I love roasting chicken this way! I especially love how the skin gets crispy! Have you ever roasted chicken leg quarters this way and if so, how long do you cook them?

Lynn Daws said...

This is how I roast my chicken breasts now. They come out so moist and flavorful. I am so glad I found this. Try it this way you will Love them.

Anonymous said...

If the meat is pink near the bone but you are reading at least 170° on a meat thermometer, then the meat is safe. Check the juices as they should be running clear.

As far as the pink hamburgers go there are a few reason as to why yours are coming out pink.

First is you are not using the right heat to cook them for 8 minutes. THat amount of time on a burger that is 1/4 lb or less is going to cook the meat all the way through.

Second, most professional cooks and chefs do NOT cook hamburger to grey all the way through. Most will leave them rare to medium rare. That preserves juices in the meat. And, let's face it, if you are using a good quality ground meat, or you grind your own, the issues of food poisoning from "undercooking" is substantially less.

I suggest watching Hubert Keller videos on cooking burgers. He is a master burger maker and has many good tips for you.

Also, grind your own meat if you can for burgers, meatloafs, etc...better flavor, better texture, safer for you.

Anonymous said...

Thank you for the very simple recipe but delicious , i extend 4-5 mins more under broil (high) and skin was crispy

Anonymous said...

The reason to cook the breasts this way is how moist the chicken is! I find the longer I bake it, the more tender the meat is, and an hour usually isn't long enough.
Rotissiere chicken is too mushy for some of my recipes.

Hillary Parness said...

350 is too low. I cook them at 400 for 45 min and they come out perfect and juicy.

Anonymous said...

350 is too low. I bake at 400 for 45 min and they come out juicy and perfect.