I have a question about the recipe "Sheet Pan Chicken Thighs with Apples, Gin, & Coriander Seeds" from Melissa Clark. This looks amazing!! I inexplicably HATE chicken thighs-- would breasts work do you think, or would it be too dry? Thanks!
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Nancy is a trusted home cook.
Some recipes advise when replacing thighs with chicken breasts in roasting, you cook the dish for 5-10 minutes less than original recipe.
I mean to but haven't done it yet, so take this advice with a grain of salt. (but it sounds logical, as the breast meat has little or not fat).
You could also add about a tablespoon of oil to th recipe if you're worried about the meat drying out.
Last as the original only roasts for a total 20 min, I would not leave the dish alone. Start checking at about 10 minutes, and remove when the breast meat strips are done (by sight, checking inside, thermometer).