I made this recipe once to rave reviews. I am planning to make again for a family birthday dinner next weekend for folks who hate dark meat. If I...

...make this recipe with bone-in chicken breasts (split) instead of thighs how much extra time should I add? Any other adjustments to make

  • Posted by: Staci
  • February 24, 2019
  • 1 Comment

1 Comment

Nancy February 24, 2019
I would use the same # (8) or estimated raw weight (3 lb) of bone-in split chicken breasts to replace bone-in chicken thighs in one full version of this recipe.
On time in the oven:
* I would not give them extra time (as they are same weight)
* might even check sooner than the recommended total 1 1/2 hours (as white meat tends to cook faster than dark),
* Use the signs you normally look for in chicken breasts to know they are done
* and/or remove from oven when their internal temp reaches 165F.
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