Monday, September 29, 2008


Chicken is a staple in our home, and it's probably safe to say, that we consume it over any other meat. But I get annoyed with chicken, particularly boneless, skinless chicken breasts, because for the longest time, it was coming out dry! A lot of recipes that call for the chicken breast require that you either saute or poach (boil) the chicken, which lead the chicken to have the consistency of cardboard, with perhaps similar flavor. Now, a lot of this may have to do with the fact that I just don't have the skill, or patience to learn how to cook chicken this way succesfully, so for those of you like me, here is an alternative.
I've learned (thanks to Ina Garten, one of my Food Network faves!), is to drizzle your poultry with olive oil, sprinkle with S&P, and roast in the oven at 400, until cooked through. The time will completely depend on the cut of chicken you are cooking, but count on between 20-40 minutes. It will come out so juicy, tender, and best of all FLAVORFUL! You can either eat it right out of the oven, or cut it up and add to whatever dish you were making. The difference is amazing.


Lind Family said...

Thanks for the tip. I've had that problem too!

Andrea said...

I love Ina too! I do the same thing (but my hubbs doesn't love chicken so I don't get to roast nearly as much as I'd like to), but switch up the herb-age every now and again. My fave lately has been lemon/sage - but we also make a lot of garlic and bbq chicken too.
I LOVE your blog- I look forward to all of your posts to revitalize my brain into trying new things or remembering recipies that I love- thanks! ;)

Wendi said...

That is a great idea. I always rub mine down with herbs, and then bake it in the oven with an oven bag over it. It turns out pretty juicy that way.

Then it also saves all the juices in the bag. And with the bones and leftover meat I slow cook it the next day and get some really great chicken broth for soups.