Boneless, skinless chicken is a good choice for a simple weekly dinner. Chicken meat pairs well with a wide range of flavors and, without the skin, is very low in fat. Choose between boneless and skinless chicken breast, which is white meat, or boneless and skinned leg, which is darker; they both taste excellent when baked. This article provides instructions on three methods of cooking boneless and skinned chicken: plain roast, crisp roast, and marinade.
Ingrediants
Roasted Chicken Breast or Legs
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Salt and pepper
Crispy Roast Chicken Breast or Thighs
- Boneless, skinless chicken breasts or thighs
- Bread crumbs
- Grated Parmesan cheese
- mayonnaise
- Milk
- Salt and pepper
Oven-marinated chicken breasts or thighs
- Boneless and skinless chicken breasts or thighs
- Red wine or balsamic vinegar
- Dried herbs such as thyme, oregano or rosemary
- Dijon mustard
- Shredded onion or shallot
- Salt and pepper
- Olive oil
Steps
Method 1 of 3: Roast Chicken Breast or Legs
Step 1. Preheat the oven to 180 ° C
Step 2. Remove the meat from the refrigerator
Make sure you use fresh meat within two days of putting it in the fridge.
- If you are using frozen meat, defrost it in the microwave or in a pan of cold water.
- Frozen chicken can be stored for up to nine months.
Step 3. Rinse the chicken with cold water
This step helps remove bacteria and odors that may have developed while the chicken was in its package.
Step 4. Pat the chicken pieces dry
This will prevent the chicken from being cooked in the oven instead of roasting.
Immediately discard the used kitchen paper and wash your hands with warm soapy water before continuing. Once the preparation is complete, all surfaces that touch the raw chicken must be disinfected
Step 5. Massage the surface of the chicken steaks with a few teaspoons of olive oil
Since boneless, skinless chicken meat is low in fat, it would dry out very easily in the oven.
You can use an oil other than olive oil, such as canola oil, grape seed oil, or other cooking oils
Step 6. Sprinkle each chicken steak with salt and pepper
Turn them upside down and sprinkle the other side as well. A light seasoning will add a lot of flavor to your chicken.
- For a spicier dish, sprinkle the steaks with cumin, chili powder, cayenne pepper, or a combination of these three flavors.
- Experiment with other spices and flavorings of your choice.
Step 7. Grease a metal or glass pan
Sprinkle some olive oil on the surface of the pan to prevent the chicken from sticking to it. You can also use a roasting pan, placing the chicken on a wire rack to allow the fat and juices from the meat to drip into the pan underneath.
Step 8. Cook the chicken
Place the chicken in the pan. Place the pan halfway up in the preheated oven.
Step 9. Set the timer between 20 and 40 minutes
If you are only cooking one or two breasts or thighs, the cooking time will be shorter. If you are cooking 6 or more breasts, the cooking time will be longer.
Step 10. Check the cooking of the meat
The best way to check if the chicken is cooked is to insert a meat thermometer into the thickest part of the piece of meat. The chicken is cooked when it reaches a temperature of around 70-75 ° C.
- If you don't have a meat thermometer, raise the chicken breast to check that the juices from the meat are clear and not pink.
- To be absolutely sure that the chicken is cooked, insert a knife into the thickest part of the meat and make sure it is white and opaque. If it is still pink, it needs to be cooked a little longer.
Step 11. Remove the pan from the oven
Place the chicken breasts or thighs on a plate. Let the meat rest for five minutes to lock in the moisture inside.
Cutting the meat right away would allow the juices to pour into the dish instead of keeping the meat moist
Method 2 of 3: Crispy Roasted Chicken Breast or Thighs
Step 1. Heat the oven to 200 ° C
Line a roasting pan with aluminum foil and grease with olive oil.
Step 2. Remove the chicken from the fridge
If you're using frozen meat, let it defrost in the microwave or in a pot filled with cold water.
Step 3. Rinse the chicken and pat dry
Step 4. Split the chicken in half
Cut it in half in the length direction to make two thinner and flatter pieces.
If the pieces are even thicker than an inch and a half, place them between two sheets of cling film and use a meat mallet or the bottom of a sturdy cup to beat the meat until it becomes flat and thin
Step 5. Mix a few tablespoons of mayonnaise with milk in a bowl
Add just enough milk to soften the mayonnaise to a yogurt-like consistency. Add a pinch of salt and pepper while continuing to stir.
Step 6. In a separate bowl, mix the breadcrumbs and grated Parmesan
Step 7. Soak the chicken pieces in the mayonnaise mixture one at a time, then dip them into the breadcrumb mixture
Make sure each piece is completely coated in breadcrumbs. Place the meat in the roasting pan.
Avoid the chicken breasts touching each other in the pan; this would prevent them from becoming crunchy
Step 8. Bake the chicken for 35 minutes
The meat is ready when it is completely cooked and the breading is golden brown.
Method 3 of 3: Baked Marinated Chicken
Step 1. Make a marinade the day before when you want to cook chicken breasts or legs
The marinating process adds flavor and juiciness to the roast chicken.
- Put 2 tablespoons of red wine vinegar or balsamic vinegar in a resealable plastic bag.
- Add 2 or 3 teaspoons of herbs. You can use rosemary, oregano, thyme, or a mixture of dried herbs.
- Add 2 tablespoons of Dijon mustard to the bag.
- Chop a quarter cup of white onions or scallions and place them in the bag. If you don't have fresh onions, you can replace them with a teaspoon of garlic or onion powder.
- Pour a quarter cup of olive oil into the bag. Add some salt and pepper.
Step 2. Seal the bag and shake it well
Step 3. Wash four chicken breasts or thighs and pat them dry
Place them in the marinade bag.
Step 4. Seal the bag
Put it in the fridge to marinate overnight or for up to 24 hours.
Step 5. Preheat the oven to 180 ° C when you are ready to cook the chicken
Step 6. Place a greased or parchment-lined baking sheet or plate near the sink
Remove the meat from the bag in the sink to avoid dripping onto the kitchen countertops.
When you remove a piece of chicken, let it drain for a few seconds. Remove large parts, such as onion pieces, with a brush
Step 7. Place the chicken in the pan, leaving some space between each piece
Place the pan in the preheated oven.
