Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
If its just the breast meat, leave it on the counter for thirty minutes prior to cooking. Roast means high heat. I like 450 degrees Fahrenheit. If you have problems with it drying out, try this, instead of roasting, poach in chicken stock for 20 minutes with the liquid at a low simmer, not boiling, remove, dry thoroughly, heat pan on high heat for three minutes, add splash of vegetable oil, season breasts, add to pan, cook for one minute on each side. DONE. This way, the breasts will be insanely juicy, and they will still have excellent browned flavor.
pierino is a trusted source on General Cooking and Tough Love.
Yes, allow it to come to room temperature first. But roasting at 450F is a pretty high temperature. Is it a skinless, boneless breast (ick)? Or is it still attached to the bone? Personally, if it's bone in I would start it at 400 and after 10 minutes turn it down to 350. Baste during cooking. As with any roast it's done when it's done and you measure the internal temperature. The only time I use boneless breasts is when I make a roulade---you can't roll up the bones---but I still keep the skin on.
Please enter a valid email address.
Well played. You deserve a cookie.
Cake Made of Felt
$50 and Under Wonders
Gooey, Cheesy Breads
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.