Bakedchickenbreastsrosemary Recipes

BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F/220°C. Line a large baking sheet with foil and/or baking paper for easy clean up. Set aside.
• Mix together the spices in a small bowl.
• Place the chicken breasts between two pieces of plastic cling wrap or aluminium foil and pound them down to make them even in thickness. You can use a rolling pin if you don't own a meat mallet. This will help the chicken cook faster, more even and make for more tender chicken.
• Place the chicken on the lined baking sheet - make sure not to overlap the chicken.
• Drizzle and rub olive oil all over the chicken. Sprinkle the seasoning blend and rub all over the surface of the chicken. Try to cover as much surface area as you can with spice blend.
• Bake in the preheated oven for 18-20 minutes or until cooked through. The internal temperature of the chicken breast should be at least 165°F. Cover will a piece of foil or a bowl and let rest 5-10 minutes before slicing and serving. Enjoy!

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
• Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
• Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
• Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
• Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
• OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
• To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

ROSEMARY AND GARLIC ROAST CHICKEN BREASTS AND POTATOES

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients on a large sheet pan- toss to coat.
• Roast for 30 minutes.
• Remove chicken and set aside on a plate, turn oven temperature up to 500, and continue roasting potatoes for another ten minutes (or until they turn golden and crisp).