Can You Bake Chicken On Parchment Paper?

Epicurean Exploits - Food and Recipes
1

Hi everyone,

I plan to bake chicken breasts for dinner tonight and prefer using parchment paper for easy cleanup. However, sometimes the chicken sticks to the paper, tearing the skin and creating a mess.

Do you have any tips to prevent this and achieve a beautiful golden brown color on the chicken, while still enjoying the convenience of using parchment?

2

Try rubbing the chicken with butter or EVOO.

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3

Can it affect the test?

4

When cooking chicken breast on the bone, I will line the pan with foil for easy clean up. I also put the chicken on a cooking rack, skin is crispy and stays out of the pan mess

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5

Silly question, which way up do you place the chicken. Assuming skin side up I don’t see how there’d be a problem. I use foil but would think parchment paper would work.

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6

I use parchment paper and it is not an issue for breasts and thighs with skin on only one side. For wings and legs, I have occasionally had issues, but my grandson is the big chicken leg eater and he doesn’t like skin anyway. I suspect that a tiny bit of the cheapest cooking oil you can find will deal with the problem forelegs and wings.

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Given the industrial processes used, I’m not sure any human should be ingesting the “cheapest cooking oil you can find”.

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8

Use foil instead? or a silicon baking mat?

11

I’ll go rogue here.
Start the breasts skin side down with some EVOO in a sauté pan that can go in the oven. Cook until skin is crisp. Put pan (still skin side down) in a 500 degree over for 10-12 minutes a few minutes longer for bone in to finish.

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Definitely a good way but I prefer to move the chicken to a rack in a sheet pan skin side up so I can make a shallot/white wine pan sauce while it’s finishing in the oven.

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13

I use parchment more and more for pan lining over foil.

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14

Same here, but still use foil for something messy. Just can’t go over 450F with parchment paper.

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15

I use parchment all the time for chicken when there is some sort of rub or marinade that will burn above 325 and make a mess.
Wings and jerk chicken come to mind even if I use a rack I put the parchment down then the rack on top.
When I do oven fried chicken I don’t use it as I cook at 400 or so and want the pan hot as well.

I have never had chicken stick as described above to parchment. Baking paper yes.

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