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Worried about dry chicken breast

Asked on 21 Mar 2021 by Simon01

Another query please Lindsey. This time on cooking chicken breasts. I'm tempted to try Deliua's recipe of the day (Marinated chicken with honey & ginger) but whenever I roast chicken breasts, without a sauce, they nearly always turn out too dry!

This recipe says roast for 20-30 minutes the same time as the potatoes on the shelf below at 220 C. I have a fan oven, so the temp does not vary with the shelf position. I would adjust the temp to 200, but I know from past experience the chicken would be dry. Is there any trick to keeping the chicken moist , eg marinating in buttermilk first? Cook on a griddle on the hob?

Also, my family don't like sultanas. Any suggestionss for what can I serve with it instead of Salsa?

Many thanks. Eileen

Lindsey, Food Editor replied

Hello,

I would roast the potatoes at 200 in a fan oven and add the chicken for the last 20 minutes (or so). We also make this recipe with boned chicken thighs. These are generally moister.

I wouldn’t change the marinade for this particular recipe, but we do have this on that uses a buttermilk marinade if you want to try it …

Marinated Chicken Brochettes

For the sultana replacement – I would omit and increase the other ingredients, or you could add pomegranate or dried cranberries or chopped dried apricots.

Kind regards

Lindsey

Simon01 replied

Great suggestions. Thank you.