Make my family’s favorite roasted chicken recipe, and you will be rewarded with incredibly juicy, tender chicken with gorgeous golden brown skin. I love this whole roast chicken so much and can’t wait for you to try it!.
I learned how to roast chicken from my Mom, who made a version of this roasted chicken recipe almost every week as I was growing up. Our way of roasting a whole chicken makes sure that the meat is tender and juicy, and I can’t get enough of the shiny, golden-brown skin!
My family loves serving this chicken with mashed potatoes, homemade gravy, and roasted carrots, but I’ve shared more suggestions below, including my favorite chicken salad, which is perfect for using up any leftovers!.
Many home cooks have trouble with chicken breasts that are dry and stringy. But it doesn’t have to be this way. If you know what to do, you can always roast chicken breasts that are juicy and make your mouth water.
In this comprehensive guide, we’ll provide foolproof tips and strategies to help you achieve tender, juicy chicken breasts straight from the oven. Bid farewell to bland, rubbery chicken and say hello to flavorsome meals that will impress your family and guests.
Why Moisture Matters
Chicken breasts are a lean, versatile protein enjoyed worldwide. However, their low fat content means they easily dry out and toughen up during cooking. Nobody wants to bite into a desiccated chicken breast that resembles cardboard. Not only is it unappetizing, but you’ve also wasted time and ingredients.
By mastering methods to retain moisture, your roasted chicken breasts will be taken to new culinary heights. From hearty casseroles to easy weeknight dinners, juicy roasted chicken can elevate any dish from boring to sensational.
Golden Guidelines for Moisture
Before diving into specific techniques, let’s go over some key principles for moist roasted chicken breasts:
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Don’t overcook – Chicken dries out rapidly above 165°F. Use a meat thermometer and stop cooking at 160-165°F.
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Brine or marinate – Soaking chicken in a saltwater brine or acidic marinade adds moisture and flavor.
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** Roast at high heat** – The Maillard reaction produces flavorful browning Roast at 450°F.
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Let it rest – Allowing chicken to rest seals in juices and prevents moisture loss
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Slice properly – Slicing against the grain shortens muscle fibers for a tender bite.
Brining Basics
Brining is a simple yet effective way to boost moisture and flavor Here’s how it works
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The salt in the brine seasons the chicken and allows it to retain more moisture.
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Brining adds moisture, so even lean cuts stay juicy.
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1/4 cup of salt to 4 cups of water makes a basic brine. Add herbs and spices for extra flavor.
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Soak chicken for 30 minutes up to 4 hours. Avoid over-brining.
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Rinse and pat chicken dry after brining before cooking.
Marvellous Marinades
An acidic marinade tenderizes chicken and infuses it with flavor:
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Marinades contain acidic ingredients like vinegar, wine, yogurt or fruit juices.
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Acids lightly denature proteins, resulting in a tender texture.
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A basic marinade is 1/4 cup oil, 1/4 cup acid like lemon juice and herbs/spices.
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Marinate 30 minutes up to 24 hours. Don’t over-marinate.
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Discard used marinade to avoid contamination.
Cooking Methods for Moisture
How you roast your chicken also affects moisture. Try these techniques:
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High heat – Roast at 450°F to crisp the skin and activate the Maillard reaction for rich flavor.
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Low-oven reverse sear – Roast low at 275°F then sear. Cooks chicken gently while crisping the skin.
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Leave the skin on. The fat under the skin keeps the meat from drying out. Crisp the skin by roasting high heat.
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Bone-in: The bone doesn’t conduct heat as well as the meat, so it takes longer to cook. The bone also adds flavor.
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Avoid overcrowding – Spread chickens apart so steam can evaporate instead of stewing the meat.
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Use a rack – Elevating chickens allows air circulation for even cooking.
Mouthwatering Sauces and Toppings
While cooking techniques are vital, sauces and toppings also lend moisture and flavor:
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Compound butters – Blend butter with herbs and garlic then spread over cooked chicken. The fat bastes the meat.
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Vinaigrettes – Whisk together oil, vinegar and mustard for a bright topping.
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Pan sauces – Sear chicken, then deglaze the pan juices to make a flavorful sauce.
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Condiments – Top chicken with pesto, chimichurri or other flavor-packed condiments.
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Breading – Coat chicken in flavorful breadcrumbs to seal in moisture after cooking.
Storage and Reheating
Proper storage preserves moisture and flavor of cooked chicken:
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Refrigerate properly – Cooked chicken keeps 2-3 days in the fridge. Store juices to add during reheating.
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Freeze for longer storage – Frozen chicken keeps 4 months when well packaged.
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Reheat gently – Microwave, bake or simmer on the stovetop with a bit of liquid to restore moisture.
Putting It All Together
Follow these steps for guaranteed tender, juicy roasted chicken breasts:
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Brine or marinate chicken for added moisture and flavor.
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Pat chicken dry and season with salt and pepper.
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Roast at 450°F on a rack until breasts reach 160-165°F.
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Let chicken rest 5-10 minutes before slicing against the grain.
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Add flavor with sauces, condiments or toppings like pan sauces, pesto or vinaigrettes.
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Store and reheat properly to maintain moisture.
With the techniques outlined here, you’ll be able to serve mouthwatering roasted chicken breasts bursting with juice and flavor. Once you master these methods, you’ll never eat dry chicken again! Impress your loved ones with scrumptious roasted chicken straight from your oven.
How to Roast Chicken
Roasting a whole chicken is easy. You can use any oven-safe pan for this roast chicken recipe. I’ve used a large baking dish in the photos, but a roasting pan (with or without a rack), large cast iron pan, or even a rimmed baking sheet work.
To roast chicken, pat it dry all over and generously season it with salt and pepper. Sprinkle salt inside the cavity and all over the skin. I don’t use butter or oil for this recipe. I roast my chicken dry and spoon some of the fat that renders over the chicken throughout the cooking process.
If you’re using them, stuff a few aromatics into the chicken cavity. I love lemon, garlic, and herbs. As the chicken roasts, the aromatics steam inside, helping to keep the meat juicy and flavoring it. I also use a little butcher’s twine to tie the legs together (not required, but makes things a bit more tidy).
Place the chicken, breast-side facing up, on a bed of sliced onions. Pour a little water into the pan, and then roast.
The best temperature for roasting chicken depends on what you are looking for. Higher oven temperatures help with more crispy, golden-brown skin, while lower oven temperatures result in softer, fall-off-the-bone meat. We roasted the chicken in our photos in a baking dish at 425°F and love the golden brown skin.
- It’s best to roast a whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on how much it weighs. The meat and skin should be soft and fall off the bone.
- It takes 45 minutes to 1 hour and a half hours to roast a whole chicken at 425°F (218°C). This will give it firm, juicy meat and crisp, golden-brown skin.
The Secret How To Cook Chicken Breast Tender and Juicy Every Time
FAQ
How do you keep chicken breast from drying out when roasting?
Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.
What is the best way to cook chicken breasts to keep them moist?
If you want the chicken to stay moist and juicy, cook it in the oven at 350°F after sear each side. Be careful not to overcook which will make it dry. Bake until the internal temperature just reaches 165°F. Don’t forget to rest your meat for 10-15 minutes before cutting into it.
How to roast a chicken breast without drying it out?
The secret? The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out. Jan 17, 2024.
Should I cover chicken breast with foil when baking?
Whether to cover chicken breasts with foil while baking is a matter of preference and desired outcome. Putting foil over chicken can help keep it moist, especially during the first part of the baking process, but the skin might not get as crispy.
How do you keep chicken breasts moist?
The way you cook your chicken breasts can also greatly impact their moisture content. Here are some cooking methods that are particularly effective at keeping your chicken breasts juicy: Grilling: Preheat your grill to high heat, and brush the grill grates with oil to prevent sticking.
What is the best method for cooking chicken breasts?
For juicy, flavorful chicken breasts that are always cooked just right, the sear and bake method is the best. Jump to… Why is This The Best Method for Cooking Chicken Breasts? Chicken breasts are a dinner staple, and knowing how to cook them right is a necessity!.
Does roasting chicken dry out in the oven?
Roasting chicken is a healthy cooking method, allowing much of the fat to drain off, but the white meat in particular can dry out in the oven if you aren’t careful. There’s more than one way to keep chicken moist while it’s cooking, so pick the method that works best for you.
How long should a roast chicken rest after cooking?
Let a roast chicken rest for 15 minutes after cooking so the juices reabsorb into the meat. Roasting chicken is a healthy cooking method, allowing much of the fat to drain off, but the white meat in particular can dry out in the oven if you aren’t careful.
Should you cover a chicken breast before cooking?
Using foil to cover the breast of the bird near the end of cooking can help prevent the meat from drying out and the skin from getting too brown. Watch carefully in the last 30 minutes and lay foil over the top of the chicken if necessary.
Should you defrost chicken breast before cooking?
Defrost chicken breast down to room temperature. It helps the meat cook through properly and evenly. With frozen meats, in particular, the innermost parts of the meat tend to thaw out last – resulting in a dry, overcooked exterior and a cold, raw interior.