Ccoking temp for boneless chicken breasts
I'm preparing a wonderful chicken recipe from Yotam Ottolenghi's cookbook, Jerusalem.
The recipe calls for bone-in thighs with a few bone-in thighs and 8 boneless skinless breasts. The recipe calls for an oven temp of 475 for 30 minutes, then cook covered for an additional 15 minutes. How would you suggest that I alter the baking time? Should I remove the breasts after the 30 minutes and continue to roast the breasts?