A potential solution for dry chicken breasts.
Let’s just say, it wasn’t my best work.
Plus, potatoes and onions under the chickenit’s an instant side dish.
Simply Recipes / Alison Bickel
Eventually, I also learned todry brine, wet brine,butterfly, and evensalt and chillchicken.
There’s just one thing: every now and then the chicken breasts turn out a little dry.
Simply Recipes / Elise Bauer
I roast my chicken breast-side up, as the vast majority of recipes suggest.
Chicken roasted breast side up.Simply Recipes / Elise Bauer
This gives the skin maximum exposure to heat, rendering a golden, crispy bird.
But since the breasts are so lean, they’re easy to overcook and dry out.
(Here’s a visualit looks like a lineman tucked into a football huddle.)
Though it felt wrong, in the name of scientific inquiry I placed it on a pan breast-side down.
Would the breasts be noticeably moister?
What about the rest of the chicken?
Also, could I live without the crispy skin on the chicken breasts?
The texture of the dark meatwhich was facing upwas strangely altered; dry and gummy.
I’ll be sticking to roast chicken cooked with the breast-side up.
