# Baking chicken legs and boneless breasts

**URL:** <https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490>\
**Category:** Cafe Society\
**Created:** [November 29, 2011, 8:27pm UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490 "2011-11-29T20:27:03Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Elret](https://avatars.discourse-cdn.com/v4/letter/e/b9bd4f/32.png) [@Elret](https://boards.straightdope.com/u/Elret)\
**Post date:** [November 29, 2011, 8:27pm UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490/1 "2011-11-29T20:27:03Z")

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I have some boneless, skinless chicken breasts and some bone-in, skin-on chicken legs. I would like to bake them together with olive oil & lemon juice… Is it possible to find a temp and timing that would be compatable for both?

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**Author:** ![AuntiePam](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@AuntiePam](https://boards.straightdope.com/u/AuntiePam)\
**Post date:** [November 29, 2011, 10:14pm UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490/2 "2011-11-29T22:14:05Z")

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Depends on thickness, I think. If the breasts are large, you could probably do them together with the legs at 325 or 350, for 30 minutes.

I’ve been slicing breasts to even out the thickness. The top part of the breast (I guess it’d be the top if the chicken was still alive) is much thicker, so it cooks more slowly than the thinner part.

I’ve also been baking breasts using the recipe on the French’s French Fried Onions. Dredge the breast in beaten egg and then in the crushed onions. They’re juicy and yummy.

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**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\
**Post date:** [November 29, 2011, 10:18pm UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490/3 "2011-11-29T22:18:20Z")

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When I was a newlywed (around the time Noah’s Ark went aground), I stumbled on the brilliant idea of dunking chicken pieces in low cal Italian dressing. Bake at 350 degrees for 45 mins or so. Warning, the kitchen will be overwhelmed with the smell of GARLIC!

Russian or Catalina dressing works great, too.  
~VOW

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**Author:** ![Ibanez](https://avatars.discourse-cdn.com/v4/letter/i/a4c791/32.png) [@Ibanez](https://boards.straightdope.com/u/Ibanez)\
**Post date:** [November 30, 2011, 12:04am UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490/4 "2011-11-30T00:04:37Z")

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> [@VOW](#):
>
> When I was a newlywed (around the time Noah’s Ark went aground), I stumbled on the brilliant idea of dunking chicken pieces in low cal Italian dressing. Bake at 350 degrees for 45 mins or so. Warning, the kitchen will be overwhelmed with the smell of GARLIC!
> 
> Russian or Catalina dressing works great, too.  
> ~VOW

Too long at that tempature, 350 for 25 minutes your chicken cuts are done, turn off heat at let braze for 10 minutes, crack open stove door.

Ready to eat in 35 minutes.

Serve with sauce , seasoned rice, and steamed asparagus.

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**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\
**Post date:** [November 30, 2011, 12:31am UTC](https://boards.straightdope.com/t/baking-chicken-legs-and-boneless-breasts/604490/5 "2011-11-30T00:31:55Z")

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I just remove the breasts from the oven first, when a thermometer says they’re done, and tent them with foil to stay warm. Leave the legs in for longer.