After a recent juice fast we are looking to introduce meats back into our diet. We didn’t want something that was too fatty, so we opted for chicken breast. I could have bought boneless skinless chicken for over $5 a pound or pay $1.99 a pound for bone-in chicken with the skin. A no brainer there. I save money and get to keep the bones to make chicken stock down the road.
How to Roast Tender Juicy Chicken Breast
I was looking to avoid the fat. So the skin would have to go. The problem would then be how to keep the chicken moist without the skin on it and without using a marinade, which I didn’t really want to do this morning. I have a couple of tricks up my sleeve.
1. The first one is a probe thermometer. But utilizing this piece of equipment I can track the chicken’s internal temperature pulling it out when it’s completely done. You want it to be at least 165 degrees but really no more than 180. Mine was still tender and juicy at 175.
2. Temperature control in the oven is important. Too high of a temperature I will burn the outside before the inside is done. Too low and the outside will be a pasty white. The key is to start at the standard 350 degrees. Then go up in temperature to brown the outside at the end. I cook the chicken until it reached 155 degrees. Then turned up the temperature to 415 degrees to brown the outside.
3. Lemons! No only can they provide wonderful flavor for the chicken but the juice keeps it moist. I cut some lemons into slices and placed them right on top of the chicken, trying not to lose any of the juice in the process. Just let the lemons roast along with the chicken. If in season I opt for Meyer Lemons as they have the best flavor.
By following these tricks I was able to produce juicy chicken without the skin and in the oven. A victory indeed! Besides just using the chicken whole for a meal, you can slice it off the bone and cut into pieces that would make an excellent addition to your next chicken salad. Our toss the pieces in with your favorite rice medley and roasted asparagus. At this point the sky is the limit!
- 4 bone-in chicken breasts with the skin removed
- 2 lemons, cut into slices
- 1 tablespoon organic virgin coconut oil
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon garlic powder
- kosher salt and black pepper to taste
- Remove the skin from the chicken breasts and discard. Place chicken into a baking dish.
- Brush on about 1 tablespoon of coconut oil onto the chicken breasts.
- Sprinkle with kosher salt and freshly ground black pepper. Add the garlic powder and herbs.
- Remove the ends of the lemons and cut into slices. Place 2-3 slices on top of each chicken breast.
- Cook in a 350 degree oven until the internal temperature reaches 155 degrees.
- Turn the oven up to 415 degrees, continue roasting until internal temperature is between 165-180 degrees.
- Allow 5 minutes to rest before cutting.