A Short Blog on Chicken

Yesterday before work I decided to season up about four or five chicken breasts so I wouldn’t have to do it when I got home. My plan was to sear them and serve with vegetables, but coincidentally I started feeling drained and under the weather by the time I left work. Leaving me to arrive home feeling relieved that I had seasoned it beforehand.

Seasoned chicken, Chinese eggplant, Kale, Tomatoes, and Garlic
Seasoned chicken, Chinese eggplant, Kale, Tomatoes, and Garlic
Chicken, garlic, and sliced tomato wedges drizzled with olive oil
Chicken, garlic, and sliced tomato wedges drizzled with olive oil

I felt so sluggish that I decided to put the chicken in the oven, less work for me. The only reason for any hesitation I might have had is because I very much despise dry chicken, or dry meat in general. Thus usually I avoid baking boneless chicken as much as possible. Thankfully I remembered coming across a tip online recently suggesting instead of baking chicken at 350 degrees for 30 minutes, bake at 450 degrees for only 20. I gave it a shot and it turned out to be a success. The chicken wasn’t dry at all; I happily sliced through it like butter and celebrated the lack of repetitive sawing motions.

Veggies

Juicy Chicken

For bone-in chicken I would recommend leaving it in longer, or perhaps stick with the 350 degree for 30 minutes. But now that this tip has been proven to be a success, I can put boneless chicken in without having to worry :). Higher heat, less time. Learning something new everyday.

Final Product

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