Boneless chicken breasts are your very best bet for quick-cooking poultry. They may be just a little pricey in comparison to purchasing the whole bird (particularly if you buy a lot more expensive cuts, such as for example breast pieces trimmed into strips or nuggets), however the time savings are really worth it. Without bones and skin it’ll only take you several extra seconds to trim the breasts into even faster-cooking strips and cubes.
A whole chicken cut into pieces will cook in under around 30 minutes in the oven, but when you have a little more time, a complete roasted chicken is really a surprisingly easy alternative, as you need not cut it up or handle it excessively. It is possible to sprinkle several seasonings externally, cook it at a significant high temperature for speed, and also have a moist and delicious roast bird ready within an hour. You may end up getting some leftovers for sandwiches or chicken salad. Roasting vegetables in the pan with chicken appears like advisable, but it will in actuality slow your cooking time and saturate the vegetables with grease. Unless you have any more time, and could be watching the calories, instead, set baking potatoes on an upper oven rack as the chicken cooks and cook some broccoli or carrots along with the stove.
Rotisserie chickens, either in one of several national chains or from the deli portion of your supermarket, certainly are a blessing to cooks away from home. The intense heat and slow cooking of the rotisserie process makes the chicken deliciously browned externally, plus they are usually very moist inside. Purchase a large one and serve it carved, as though it was a normal roast chicken you merely pulled from the oven, or get yourself a smaller one and strip off the meat to include into salads, sandwiches, and casseroles.