Today’s post is all about being smart with your recipes. What I mean is, we all need a handful of tried and true recipes that we can use to build wonderful meals around. My list includes a great vinaigrette, a couple of great side dishes, main courses from the oven and grill along with a few special but easy desserts. One of the hardest working recipes on that list is oven roasted chicken breasts.While this dish may not be glamorous, it is a workhorse in my kitchen. Roasting chicken breasts in the oven with a little seasoning and olive oil brings out their yummy flavor. The trick to making the juicy chicken is a hot, hot oven. Once you get the hang of using this easy method, your chicken will turn out delicious EVERY TIME!
My kitchen trick is this – I roast 6-8 chicken breasts at the first of the week, then I have what I need for salads, tacos, nachos, pastas or whatever…the possibilities are endless, well, almost.
Oven Roasted Chicken Breasts
6 – 8 boneless, skinless chicken breasts
1 and 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
- Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil and set aside.
- Mix together salt, pepper and garlic powder in a small bowl.
- Place chicken on prepared pan. Drizzle with olive oil then rub olive oil on both sides of chicken. Sprinkle both sides with seasoning mix.
- Roast chicken in oven for 15 to 20 minutes until done. To check that chicken is done, use a meat thermometer that registers 160-170 degrees.
- Remover pan from oven, cover with foil and let chicken rest for 5 minutes before slicing. Can be stored in refrigerator for 3 days in an airtight container.