Quick question - I'm roasting chicken parts with bone in (Rec inside) - how much do I have to adjust

[dawnnys]

the cooking time because I'm using bone-in, reducing the temperature to 350F, and they aren't all breasts, but thighs, drumsticks, and breasts. I usually either roast a whole chicken or saute boneless ckn breasts. Thanks... teachers have said that I fail to follow directions. Guess I still don't ;o) - gotta tweak almost everything to fit my tastes. And I definately don't want to overcook it.

Servings: 4

Preparation Time: 10 min

Cooking Time: 35 min

Level of Difficulty: Easy

1 spray(s) cooking spray

1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

1 tsp olive oil

2 tsp fresh lemon juice, or more to taste

2 tsp rosemary, chopped (I used tarragon)

2 tsp parsley, fresh, chopped

1/4 cup(s) canned chicken broth

1/2 medium lemon(s), quartered (for garnish)

Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.

Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.

Yields 1 chicken breast half per serving.

 

[richard-in-cincy]

Do you have a thermometer Dawn? I would imagine that the chicken

breasts would be done first but that depends on the size. I suggest keeping an eye on them and checking one of each until they reach a minimum internal temperature of 165°F (74°C)
for 15 seconds. Or take out at 160°F and let rest until it reaches 165°F.

Good luck!

 

[dawnnys]

Yes, I just wanted general guidelines, boneless cooks faster, thighs cook shorter. I think with my

oven, I'd better just be safe and use a thermometer as you suggest! ;o)

Smells good right now, though!

 

[dawnnys]

Blecccch! This recipe (that I posted above) is not great. Tastes are good, texture is not. I'll

stick to my slow-roasting method and/or stir-fry. It was stringy and tough - even 350 was too hight of a temp. I'd also add more lemon to this if I ever do cook it by way of a different method.