Roasted Bone-In Chicken Breasts

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Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Skin and bones lend chicken breasts exactly what the boneless, skinless variety lacks: flavor and moisture. But how do you cook them? Like steak.

SERVES 4

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WHY THIS RECIPE WORKS

Bone-in chicken breasts roasted at a high temperature may have crispy, brown skin, but it often conceals dry, bland meat. A lower temperature keeps the meat juicy but leaves the skin pale and flabby. For the best of both worlds, we adapt a ...

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