Marianne Martinez
Bone-in chicken is a tasty, juicy, and succulent option for a quick weeknight dinner. While it may take longer to cook through than boneless chicken, it delivers a classic oven-roasted flavour and is a great option for a one-pan meal. You can also marinate the chicken in a plastic bag with Italian salad dressing for a few hours or overnight before grilling for a mouth-watering flavour.
| Characteristics | Values |
|---|---|
| Ease of cooking | Easy to cook |
| Taste | Crispy skin, juicy and tender meat |
| Time | Quick to prepare and cook |
| Ingredients | Simple and easily available |
| Clean-up | Minimal |
| Chicken type | Bone-in, skin-on chicken thighs are optimal |
| Chicken preparation | Pat dry, rub with oil and spices, marinate |
| Cooking technique | Pan roasting, searing, grilling, roasting |
| Serving suggestions | Rice, potatoes, roasted vegetables, salad, quinoa tabbouleh salad, crispy scored potatoes, avocado and tomato salad |
Explore related products
What You'll Learn
Marinating bone-in chicken breasts
Bone-in chicken breasts can be marinated for anywhere from 30 minutes to 12 hours before cooking. It is important not to marinate chicken for too long, as after 18 hours the meat can become mushy.
To prepare the chicken for marinating, place each breast in a gallon zip lock bag and use a heavy cast iron skillet or meat mallet to pound the chicken to an even 1/2-inch thickness. This will help the chicken cook evenly and more quickly.
There are many different marinade recipes to try, but a good basic marinade consists of extra virgin olive oil, balsamic vinegar, Worcestershire sauce, and lemon juice. You can also add dried herbs, such as rosemary, but fresh herbs are not recommended as they are too delicate. Combine all the ingredients in a large mixing bowl and whisk together.
Once the marinade is ready, place the chicken in a large resealable bag and pour the marinade over it. Refrigerate for at least 30 minutes or up to 12 hours. You can also freeze the chicken in the marinade for up to 6 months and thaw it overnight before cooking.
When you are ready to cook the chicken, there are several options. You can grill it, bake it, or cook it on the stovetop. If grilling, spray the chicken with cooking spray on all sides and place it over direct heat for a few minutes on each side. Then move it to the cooler side of the grill to finish cooking. Bone-in chicken will need more time than boneless chicken.
If baking, preheat the oven to 425°F and bake the chicken for 25 minutes. Then flip each piece and bake for another 10-15 minutes, or until the internal temperature reaches 170-175°F.
For stovetop cooking, heat a couple of tablespoons of oil in a pan over medium heat. Add the chicken and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F.
The Magic of Pan's Flight as a Baby
You may want to see also
Explore related products
Roasting bone-in chicken
To get started, you'll want to pat the chicken dry with a paper towel and let it sit at room temperature for about 20 minutes before cooking. This helps the chicken cook more evenly. Next, season the chicken. You can use a dry rub of salt and pepper, or get creative with dried rosemary, basil, garlic, or other herbs and spices. If you want to get crispy skin, rub the skin with butter, oil, or a mixture of the two. Make sure to get some of the butter or oil under the skin.
When you're ready to cook, preheat your oven to between 375 and 450 degrees Fahrenheit. Place the chicken on a wire rack on top of a broiler pan lined with foil. Roast the chicken for 30 to 45 minutes, or until the skin is golden brown and the meat is cooked through. The chicken is done when it is no longer pink at the bone and the juices run clear. You can also use an instant-read thermometer to check that the thickest part of the meat has reached 165 degrees Fahrenheit.
Let the chicken rest for 5 minutes before carving it off the bone and serving. Enjoy your juicy, home-cooked roast chicken!
Patty Pan Squash: Peel or Not to Peel?
You may want to see also
Explore related products
Pan-roasting chicken thighs
Pan-roasted chicken thighs are a great option for a quick and easy weeknight dinner. You can achieve really crispy skin and juicy, tender meat by using bone-in, skin-on chicken thighs.
To start, preheat your oven to 400°F. Take the chicken out of the refrigerator and let it come to room temperature for about 20 minutes. This helps ensure even cooking. Pat the chicken dry with a paper towel. Mix your choice of spices and seasonings and drizzle each chicken thigh with olive oil. Sprinkle the spice mixture onto the thighs and rub it all over the chicken.
Heat an oven-safe or cast-iron skillet on medium-high heat. Choose a skillet that is large enough to hold all the chicken in a single layer with a bit of space between each piece. Once the skillet is hot, add the chicken, skin-side down. Don't flip the chicken until it is ready to release; this will create a nice crust. When the chicken is golden brown, flip it over and cook for another couple of minutes.
Remove the chicken from the skillet and set it aside. If there is excess grease, pour it off, leaving about a quarter of a cup. Add onions and garlic to the pan and stir for about 3 minutes. Pour in some white wine and let it reduce for a minute or two. Then, add chicken broth and the juice and zest of half a lemon. Stir in some salt and pepper, then place the chicken thighs back into the pan, skin-side up.
You can serve the chicken with a side of rice or potatoes, roasted vegetables, or on top of a salad. Enjoy!
Reheating Mashed Potatoes: Best Way to Do It
You may want to see also
Explore related products
Oven-baked bone-in chicken breasts
Ingredients:
- Bone-in chicken breasts
- Olive oil
- Salt
- Black pepper
- Garlic
- Dried rosemary
- Basil
- Broth
- Butter (optional)
Instructions:
- Rub the chicken breasts with olive oil and garlic.
- Sprinkle the chicken with salt, black pepper, dried rosemary, and basil. You can also add other seasonings of your choice, such as oregano.
- Refrigerate the chicken for at least 45 minutes to allow the flavours to marry.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the chicken in a roasting pan with the skin side up.
- Pour the broth around the chicken, coating the bottom of the pan.
- Bake the chicken for 45 to 50 minutes.
- To check if the chicken is done, use a digital meat thermometer to ensure an internal temperature of 165 degrees Fahrenheit. The juices should run clear, and the flesh should be tender with no pink at the bone.
- Remove the chicken from the pan and let it rest for 5 to 10 minutes before slicing.
Tips:
- For extra flavour and moisture, you can spread softened butter under the chicken skin before sprinkling with the seasoning.
- Bone-in chicken breasts are cheaper than boneless chicken breasts, and they result in juicier meat.
- To store leftovers, refrigerate the chicken in an airtight container for up to 3 days or freeze it for up to 3 months.
Mastering the Art of Saying Moo Goo Gai Pan
You may want to see also
Explore related products
Pan-frying bone-in chicken
Bone-in chicken breasts or thighs can be cooked in a pan to make a quick and easy weeknight dinner. The bone-in variety is said to be juicier than boneless chicken, yielding a juicier piece of meat because the meat is kept intact.
To pan-fry bone-in chicken, start by patting the chicken dry with a paper towel. Rub the chicken with a seasoning mixture, including salt, pepper, and oregano, and be sure to get some under the skin as well. You can also use garlic powder, onion powder, celery salt, truffle salt, and rosemary.
Heat a frying pan over medium-high heat and add olive oil and butter. Place the chicken pieces skin-side down and let them brown for about five minutes. Turn them over and brown the other side, adjusting the heat so they don't burn. After both sides are browned, add lemon juice, lower the heat, and cover the pan. Cook gently until the meat temperature reaches 165°F/75°C.
When pan-searing, do not flip the meat until it is ready. If it sticks, let it sear a bit longer until a nice crust forms, and then it will flip easily.
You can serve the chicken with a side of rice or potatoes and roasted vegetables, or on top of a salad.
Wyze Pan Cam: How Much Memory?
You may want to see also
Frequently asked questions
Yes, you can make a pan dinner with bone-in chicken.
Here are some tips for cooking bone-in chicken in a pan:
- Smaller chicken is easier to cook, more tender, and juicier.
- Bone-in and skin-on chicken yields juicier meat with minimal effort.
- Make sure the skin is dry and the pan is hot before adding oil.
- Don't flip the meat until it's ready to release.
- Marinate the chicken in Italian salad dressing for added flavour.
Some side dishes that go well with bone-in chicken include:
- Rice or potatoes
- Roasted vegetables
- Salad
- Crispy smashed potatoes with cheese
- Garlic butter noodles
Some specific recipes for bone-in chicken that can be cooked in a pan include:
- Pan-roasted chicken thighs with veggies and a herby garlic sauce
- Lemon sheet pan potato and chicken bake
- Hot honey grilled chicken thighs
- Air Fried Panko Chicken Thighs
- Oven-baked bone-in chicken breasts
Cooking bone-in chicken yields juicier meat and helps create a more even distribution of heat.
