Poultry Essentials Oven Baked Bone In Breasts Recipes

OVEN BAKED SPLIT CHICKEN BREASTS (BONE-IN)

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
• Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.
• Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.
• *For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it's already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for 3-4 minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.
• Bake for 40-45 minutes, or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.
• Remove the baked chicken from the oven and allow it to sit for 3-5 minutes before being served.

POULTRY ESSENTIALS: OVEN-BAKED BONE-IN BREASTS

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 425f (220c).
• Brush the chicken breast with the oil.
• Sprinkle on the spices.
• Place on a parchment-lined baking sheet, and add any veggies, if using.
• Brush the veggies, if using, with a bit of olive oil, and place into the preheated oven.
• Bake until the skin is golden brown, and the internal temperature of the breast reaches 165, about 40 - 45 minutes.
• PLATE/PRESENT
• Serve while nice and warm with your chosen sides. Enjoy.
• Keep the faith, and keep cooking.

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

POULTRY ESSENTIALS: SPICY BAKED CHICKEN BREASTS

Steps:

• PREP/PREPARE
• For this recipe, you will need a rimmed baking sheet, lined with parchment paper, and a wire rack. The rack is optional; however, it gives the chicken a crisper crust on the bottom.
• Brining the Chicken: There are times when brining is not necessary, and other times when it is advisable. When I oven back chicken, I usually brine. A standard brine for boneless, skinless chicken breast would be about 2.5 tablespoons of salt dissolved into a quart of cold water, then immerse the breast for about 45 minutes, but no more. FYI: I you do choose to brine the chicken, then do not add the salt to the spice rub.
• Gather your ingredients (mise en place).
• Add all of the ingredients together for the spice rub, and reserve.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Cut the chicken in half, lengthwise.
• Coat with the grapeseed oil, and sprinkle the spice rub on both sides of the chicken.
• Place on a parchment-lined baking sheet, fitted with a wire rack (if using).
• Place into the preheated oven, and bake until cooked through, and the spices are nice and brown, about 18 - 22 minutes.
• PLATE/PRESENT
• Rest the chicken for about 5 minutes, then slice and serve. Enjoy.
• Keep the faith, and keep cooking.

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
• Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).