Can i cook chicken at 325

Reviews: Most Helpful. Sarah Jo. Baking Nana Allstar. Excellent recipe - I did two organic chickens in a large roasting pan. One I seasoned as directed - the other I stuffed with the onion and celery but used another seasoning mix. They were both delicious but the original recipe chicken won the taste taste. The bones are roasting as I speak - I see some good broth in my future.

I made this for dinner last night and everyone loved it. I thought I would have leftovers to make chicken salad for lunch today but it was picked clean. The chicken was very moist and I will definitely be making this again. I've cooked my chickens and turkeys breast side down for years.

The reason this works is the dark meat on the legs and bottom of the bird is denser and takes longer to cook than the white breast. Upside down, the dark meat is in the higher, hotter part of the oven heat rises. Unwrap your chicken or turkey and leave it in the fridge over night to dry the skin and then rub your favorite fat and spices into the skin. Then there's no need to baste! The first time I didn't have lemon or celery but it was still delicious! I put pieces of butter under the skin with the garlic to help get it a little crispier too.

I even saved the bones and made chicken soup the next day! I'm currently making it for dinner now with the lemon and celery this time. This recipe is so flexible also. You can whatever seasonings you like! Thanks for posting it! Beautiful to look at and delicious to eat. Moist juicy and very flavorful. Erik, ideally you would want the chicken to be in one layer.

There are multiple issues with double layering. Any chance you can get a larger pan? I would not recommend covering as it creates a lot of steam. Steam helps to cook chicken faster but you can taste the difference. Roasted is more flavorful than steamed without a question. Hope this helps.

I have tried so many chicken breasts recipes and gave up because they all came out so dry but I had some in the freezer so found this recipe and made it and it was so moist and tasty, thank you! The best chicken breast recipe I ever made, simple to make and delicious.

I will be using this recipe often. Thanks for sharing! I will never make chicken breasts any other way! Always excellent using this method. Even leftovers stay moist!

I am super happy to hear from those who appreciate my method. My family loves these baked chicken breast and we make them often, experimenting with different spices and sauces. My mom used to make this kind of tender chicken to me as a kid!! Loving it! This is a really great recipe, thank you!

This chicken is so tasty that it makes my keto diet quite enjoyable. I actually look forward to eating it again and again. My husband loves it! He said its a winner. Thank you so much for a great new chicken dinner for our family. This is my new favorite baked chicken recipe by far. I try to vary spices and seasonings but the method of cooking stays the same.

I love the tender and extremely juicy meat it produces. Sorry for not reading all the questions…there are lots and this recipe looks amazing. I followed the for one hour and when I pulled them out…they were about degrees. Tasted good but not all the rave about juicy! I think I just should have checked the temp when I basted. Will try again. The temp should by F, not F, but I think you may have mistyped it. Other factors may also play a role — size of chicken breasts, the surface area of the baking dish.

I once baked these chicken breasts in a much larger baking dish and the liquid was gone by the time they finished cooking, and they turned out a little dry.

Ashley, the same temperature would be appropriate for chicken tenders. Only they will take less time to cook. Any way to get the nice coloring without using cayenne and paprika? You could brush with a BBQ sauce that you are confident about not causing stomach problems.

I would brush with a little bit of oil when the chicken is almost ready and broil on high for a couple of minutes until the desired color is achieved. I will add this to my repertoire. I had planned an afternoon that included brining etc, and did this instead. So glad I did. Loved it! Instead of cayenne and paprika, i used garlic and onion powder we love garlic in my house.

Thanks for a great recipe. Gave everthing a light dress of olive oil and it turned out really well. My chix breast were on the thin side so might adjust the baking time but that goes without saying. I really liked these low-and-slow baked chicken breasts. The meat did come out very tender and very moist, as was promised. Anxious to try this! My chicken breast are HUGE though.

Should I add time or cut them in half? Hoping to get an answer today if possible. Thank you, Deanns. Can you freeze the chicken once baked or will you Lose it tenderness when defrosting and reheating. Sounds too delicate to freeze ahead Thanks.

Sounds wonderful. I have frozen these chicken breasts and after defrosting they still taste good, but not quite as juicy and the texture is slightly different. Just like any other meat. But still, a good option for a super quick workday dinner. I tried broiling chicken breasts cut in half and chicken tenders and I liked the results.

You can check out my post on broiling chicken breasts to get an idea of what I did. It really depends on how thin they are. That said, this recipe is not designed for super thin breasts. Broiling works best for super thin breasts, and you will be done in 10 minutes. I was looking to make this for my Bible talk group tomorrow. I would be using double everything for our group of 20 with rice pilaf and green beans on the side.

I need to prepare this tonight, but how do I successfully reheat it without drying out the chicken? My apologies, only saw your message today as it went into spam — my spam plugin has been acting up lately.

Finally a moist chicken! I butterflied the chicken and it reduced the cooking time down to 25 min. Stick with your go-to seasonings. Thank you!!! Thank you for your feedback, Maryann. I like the idea of butterflying the chicken and thus reducing the baking time.

Will definitely try it out. The thickness will also depend on the glaze. The one I use to glaze turkey breasts has worked really well for me. You can find it here. Thank you so much for your prompt reply!

Going to test tonight for a dinner party tomorrow. My test turned out perfectly delicious, moist, and tender with just enough glaze. Unfortunately, for the dinner party the next day, I timed everything very carefully and my guests showed up 20 minutes late, throwing off the whole schedule, and the chicken did dry out. Thank you for a wonderful recipe. Love, love, love the dry rub. That little bit of heat was perfect.

Can you freeze it? These days, lots of people like to take the skin off the chicken to cut down on fat. Preheat the oven to degrees F. Bake until the chicken is super moist and falling off the bone, about 2 hours.

Preheat oven to degrees F degrees C. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes. Place chicken in ovenproof baking dish. I have to tell you that it was absolutely the best chicken that I have ever cooked. I put butter cubes under the skin, a whole lemon and herbs inside, brushed the outside with olive oil and crumbled chicken stock cube and seasoning on the outside.

The final touch was some white wine in the baking tray. What a triumph! Thank you for sharing this. You are welcome, Maija, and thank YOU for taking the time to share your terrific feedback. I cut the lemon and onion in half—and put the whole half in the cavity—but you could certainly slice in thinner pieces, Jamillah. Hope you enjoy! Best way to cook chicken ever. Tender, juicy and delicious. So long to cooking chicken at to get the skin crisp but the meat is dry.

I am trying this recipe tonight but I have put 2 chickens in the oven with an onion and 2 round slices of pineapples in the cavity of each bird and put pineapples all on the chicken trying to make something like a Hawaiian teriyaki sp? I hope it turns out! It usually does with one bird but I have never cooked 2 at same time.

They each have their own roasting pan and are on same shelf in oven. They are around 3. I think they will be great, Sheila. On several occasions, I have cooked two chickens at a time and they turned out perfectly. Your teriyaki version sounds delightful! I LOVE you!!! The trick is learning the timing.

The first time I tried, I might cook them in a separate pan and remove when done, transferring back to the chicken dish to soak up some of the juices and rewarm at the end. Or you could halve the potatoes, in which case they could easily be removed if they are done before the chicken. The first time I made this it was amazing. I washed and prepared it the night before, put the salt inside and some butter under the skin with herbs, wrapped it and left it in the refrigerator over night.

It was so delicious. I was excited to make it again. This time I did not prepare it the night before, just prepared it and put it in the oven. It was no where near as good, I was so disappointed.

I used the same brand of chicken. So, from my experience, the recipe is awesome if prepared the night before,. I have never prepped this the night before yet have never had a problem. Trying recipe now with apple cider vinegar in bottom of pan with oranges and onions stuffed inside. Hi Kathy, Depending on their size, that should be about right, and you may even find they are finished sooner if on the smaller size. To be sure, the internal temperature when taken with a quick-read thermometer should read degrees.

I hope that helps and that you enjoy! Chicken has been cooking now for a little over 2 hours and the house smells yummy!!! I added dried rosemary instead of thyme because I love the flavour marriage of chicken and rosemary. Pairing this meal with garlic mashed potatoes and roasted garlic and rosemary carrots and a Caesar salad. Yeah, we sure love garlic in this house!! I love rosemary, too. The whole meal sounds delightful.

Enjoy it…and the wonderful aroma as you wait! Interesting take on an old faithful. I love reading recipes and why chefs choose to cook the way they do. So yes I will be trying your method. Thank you and HNY Cheers to recipes xoxo. I used chicken thighs and breasts with bones. Squeezed juice from a Meyer lemon over chicken, put rinds under meat along with chopped onion, added thyme, salt, pepper… for 3 hrs.

It was moist and delicious. Thank you very much for the great feedback, Harriette. I love that you tried this with chicken parts and bet the Meyer lemon tasted especially good!

I debated whether to set my oven for regular baking or convection roast. My chicken was a little over four pounds. I chose convection roast. Chicken was done at two hours. Wonder about your thoughts on convection vs. I know your translated. We have found that convection roast in our oven is very quick! On the other hand, convection baking often takes the recommended amount of time. Also, because some ovens automatically recalibrate 25 degrees lower when the convection feature is used, it can be hard to give a cooking time that works for all.

So glad this was in the Sunday newspaper. It was easy and awesome, will definitely make again! Thank You! Have you brined the chicken beforehand? Does brining make the chicken more moist or is it redundant because of the slow cooking? Thank you for a wonderful culinary recipe of delicious chicken. I like to cook a chicken and will be sure to cook your dish. Out of 10, this would be a 11!!! The best whole chicken I have ever made. Thank you. I roasted this today—a perfect day for it.

Want to thank you for many delicious recipes. This cold, snowy weather is perfect for a whole roasted chicken. This is just what I was looking for, Sunday Chicken. We will be gone to church 3 hours, so I will put this in just as we leave. The Borscht is on a low simmer now, the jello salad is set, the breadmaker is set to start 90 minutes before our return.

This will be great. I can hardly wait. The entire meal sounds fantastic, and I hope the chicken meets all expectations! This looks fantastic and I bet it tastes delicious! But the juices had all stayed under the skin making the chicken unbelievably moist! This will be how I roast a chicken from now on. Thank you so much! I want to make this and plan to run home on my lunch hour to start it.

Trying to decide if I should just let it cook a little longer 2 chickens — 1 is 5. That means chicken would sit in oven 1. Is that even safe? You could also reduce the oven temperature by about 25 degrees and try that way. This is my 4th time cooking it, as my family just thinks it is the most delicious chicken ever!!!

Warm regards, Ada. It would likely be fine, but you could also just skip it. The chicken will still be tender and delicious without. Half a very large onion in the cavity with the remaining arranged around the bird, and MANY garlic cloves as well. Sprinkled with garlic powder, onion powder, smoked paprika, white pepper, black pepper, Himalayan sea salt, a pinch of cayenne and a dusting of thyme over the top once the spices are rubbed in.

Let it sit in the fridge at least 6 hours or overnight, I throw it in the oven before it preheats to ensure no thermal shock to my baking dish. Before I read your last sentence, I was already imagining how amazing your kitchen must be smelling! That looks really good I am trying this right now. I slow cook mine set at degrees but going to see how your method work.

Does the low temperature setting mean that my oven will not need a major cleaning after the chicken is done? Or should I partially cover the chicken with a lid to prevent grease splatter?

Hi Bertie, I would definitely say the lower temperature helps a lot in that regard. This is a brilliant method that I also use for turkey breasts.