Roasted Bone-In Chicken Breasts
Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV
WHY THIS RECIPE WORKS
Bone-in chicken breasts roasted at a high temperature may have crispy, brown skin, but it often conceals dry, bland meat. A lower temperature keeps the meat juicy but leaves the skin pale and flabby. For the best of both worlds, we adapt a ...