A question for you master chefs

[Crow Hunter]

I will be at pheasant camp in North Dakota next week. For my dinner, I will be doing a 13x9 pan of cheesy potato's, which are supposed to bake for one hour at 350. I am also doing a pan of parmesan/garlic/italian chicken breasts. which is supposed to bake at 400 for 20-25 minutes, but I am sure will take longer since I am doing six pounds of breasts.(The boys like to eat hearty after hunting all day). Since I only have one oven, should I bake the taters for 30 min. at 350, then ramp the temp up to 400 and put in the chicken? I can always take the taters out and cover with foil if it looks like they are getting too done. Or is there a better way?

[RebelSS]

I think that will work...BUT..I would cover the 'taters with foil to keep extra moisture in for first half hour, then you should be able to bump temp to 400, at which I would cover them the last 5 mns or so to prevent excessive dry out or any burning. But, it depends on your oven too, gas or electric....convection or standard baking? The above is what I would do with a standard oven, I think it'll be a more of a careful checking and playing it by ear. If you decide to cut the time down on the 'tato's to bake at 400*, they will not be as soft as a longer bake at 350*. Good luck, let us know how it turns out.  

Edited October 23, 2015 by RebelSS

[Crow Hunter]

electric oven, standard baking. I think the foil over the taters for the first half hour is an excellent idea. I am going to take a meat thermometer to make sure the chicken breasts are cooked long enough but not to long- not a fan of dry chicken..

[RebelSS]

To be honest with you, I'v never baked chicken over 350*...it dries out too much...especially breasts. I do ALL my chicken at 350* for one hour.It always turns out nice and very moist. Trust me.  That would also solve your 'tato problem.....

Edited October 24, 2015 by RebelSS

[delcecchi]

To be honest with you, I'v never baked chicken over 350*...it dries out too much...especially breasts. I do ALL my chicken at 350* for one hour.It always turns out nice and very moist. Trust me.  That would also solve your 'tato problem.....

I agree.  No reason to cook chicken in such a hot oven, unless you are trying to brown it or crisp the skin.  

Brine it if you can, and use an instant read thermometer.  160 is what I shoot for. 

[RebelSS]

I take poultry to 170*....still plenty moist. I always spray it with cooking oil, too. That helps.

Edited October 24, 2015 by RebelSS

[Crow Hunter]

This will be skinless breasts, rolled in shredded parmesan cheese/garlic powder/ dry Italian salad dressing mix.

[RebelSS]

I'd go 350* with 'em.......that's what I do mine rolled in seasoning at. Just like Shake 'n Bake. 

[delcecchi]

Yep, 350 is plenty hot.   But watch them carefully,  they go from cooked to overcooked pretty fast.  And overcooked white meat chicken isn't too much fun to eat. 

Remember there is some carryover.  So they continue to cook some after you take them out of the oven.  I might even take them out at a little less than 160.  They are safe at 140 or above but the texture improves with a little more cooking, until they are overcooked and dry. 

It is somewhat a matter of personal preference. 

One other tip, is to fold or arrange or trim to get uniform thickness so they will all be done at the same time, and  there won't be thin places that dry out. 

 

Edited October 24, 2015 by delcecchi

[Crow Hunter]

Thanks for all the help, guys. Dinner should be good.

[bobberineyes]

Great info guys, but what I don't get c hunter,  your bringing chicken to a pheasant camp?

[RebelSS]

Great info guys, but what I don't get c hunter,  your bringing chicken to a pheasant camp?

   

 

Thanks for all the help, guys. Dinner should be good.

What time did you want us there? 

[DonBo]

My Mom told me (and I've never doubted my Mom when it comes to cooking) you can leave most anything in the oven at 250 for as long as you want without having to worry about it.  There's been many times we've gone hunting and left dinner in the oven for hours and had a great dinner upon returning.

[Crow Hunter]

Yep, chicken at pheasant camp... I had to do something that was different from what others were bringing. I baked both the potato's and chicken at 350 for an hour, the chicken had good flavor but the texture was a bit rubbery. Pheasant hunting was not very good, lots of standing corn and sunflowers  yet for them to hide in. Should be better hunting when I go back in December.