Roasted chicken breasts are a common American staple meal. They provide an ample amount of protein, low-fat content and a culinary canvas for spices and sauces. Also common is the dry, rubbery chicken breast sometimes created by cooking. Choosing bone-in meat and brining the breasts prior to roasting improves the texture and flavor. The meat absorbs the water from the brine and the salt prevents the moisture from evaporating during cooking.
Step 1
Add 3 qts. water to the stockpot and stir in the kosher salt and sugar until dissolved.
Step 2
Add the chicken breasts to the brining solution, and soak them for three hours.
Step 3
Preheat your oven to 450 degrees Fahrenheit.
Step 4
Remove the chicken breasts from the brining solution, and dry them thoroughly with paper towels.
Step 5
Lift the skin gently, and cover the breast meat with the melted butter. Cover the skin of the chicken breasts with olive oil, and season with salt and pepper.
Step 6
Line the bottom of the roasting pan with a layer of aluminum foil. Add the rack to the roasting pan, and place the chicken breasts on the rack. Place the chicken on the middle rack of the oven.
Step 7
Cook the chicken for 35 to 40 minutes. Check the internal temperature with a meat thermometer, and remove the chicken from the oven when it reaches 160 degrees.
Step 8
Place the chicken breasts on a work surface and build a tent over them with aluminum foil. Let set for 10 minutes.
Things You'll Need
- Stockpot
- 1 1/2 cups kosher salt
- 1 1/2 cups sugar
- 2 bone-in 1 1/2 lb. chicken breasts with skin
- Paper towels
- 1 tsp. melted butter
- 2 tsp. olive oil
- Salt and pepper for seasoning
- Aluminum foil
- Roasting pan with rack
- Meat thermometer
References
- "Food Lover's Companion"; Chicken; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cook's Illustrated"; The Basics of Brining; Julia Collin; November/December 2001
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