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. 
Ingredients
- 6 - 8 boneless , skinless chicken breasts
- 1 and ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- olive oil
Instructions
- 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.
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[…] I posted about getting a jump on meal planning by sharing how I oven roast chicken breasts. That recipe is a life saver for me and so is this one! I have discovered that I can prepare a […]
At the risk of sounding like a dimwit I’m gonna ask anyway. What exactly is roasting? Is it the method of cooking, the pan, the temperature? I’ve not been clear on that. I never get chicken breast juicy them thangs turn to dry, chewy, flavorless Frisbee. Your recipe sounds easy enough and I’ll try it for sure. I’ve never know really what roasting means.
No problem TeaJae! Here’s the deal – roasting is usually with food that already has structure, like the chicken breasts, also meats and veggies. Baking is when you cook cakes, pies, casseroles, etc. Also, roasting is at a higher temperature than baking and without a lid. Hope this helps. Don’t hesitate to reach out to me for any other questions. Just make sure you don’t put the chicken too close together on the pan, keep an eye on them near the end of cooking time and let them rest before cutting. GOOD LUCK!
XO, ~Donya