Tried roasting chicken breast at 425 instead of 350 and it changed everything

I always did the gentle low and slow thing but the meat came out dry half the time. Last week I cranked it to 425 and pulled it at 155 degrees internal, let it rest five minutes, and it was actually juicy. Anyone else find hotter temps work better for lean cuts?

3 comments

3 Comments

oscarc1214d ago

Double down on what @kimr74 said and skip the brine, just pat it dry and crank the heat.

kimr7415d ago

Did you brine it first or just go straight in?

the_lisa15d ago

Did you season it overnight or just a quick rub before cooking?