Cold Baked Chicken

I found this recipe in some magazine at a doctor’s office. It’s a keeper.

It’s basically a no-fail way to cook the humble chicken breast in your oven. It’s simple and straightforward. Juicy and perfect every time!

The key to a delicious chicken breast is to start with a COLD oven. I know that sounds counter-intuitive but, trust me, it works! You can start with fresh chicken breast or frozen. If frozen let thaw overnight in the icebox (that’s what my parents call a refrigerator) before cooking. For thicker cuts, I slice horizontally first.

Season chicken breast (use whatever homemade or commercial blend you like). You can use a marinade or a rub. In these pictures I used a chipotle marinade that is fantastic. I will try to remember to share it in another post.

Place chicken breast in a glass baking dish prepared with cooking spray.

Put parchment paper over top of chicken and tuck down.

Put pan in a COLD oven. This is the key to the whole recipe. Do NOT preheat your oven. It will be okay! The kitchen police will not show up and ticket you for a pre-heating violation.

Turn oven to 450°.

Bake chicken for 25-30 minutes, depending on thickness, until thermometer reaches about 160°. It will look something like this when you pull it out.

Temp will continue to rise to 165° after removing from oven.

All done and delicious. If you really like those grill marks, you can shorten the cooking time in the oven and throw it on the grill for the last few minutes. Enjoy!

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