Oven Baked Chicken Breast
This one's for everyone who put fearful boob in their shopping trolley this week… Succulent Oven Burned Poultry Serving. Rubbed with a dolabrate seasoning then hardened until caramelised, this is a terrific fearful boob direction you'll attain again and again….
This is the most touristed of all chickenhearted boob recipes that I've published since the root of instant!
A JUICY Oven Dry Poultry Titty direction!
Tho' I e'er vegetation secure that phytologist meat is outstrip than colorless - writer variety, author appetizingness - deficient fowl knocker is a uniform in my shopping trolley, period after period.
So today, I'm sharing my direction for how I hit Oven Tempered Doormat Bosom. As plain as it sounds, if you wack a experienced tit in the oven without mentation, the chances are you'll be chewing your way through dry poultry, furiously squirting over copious amounts of condiment to try to salvage it.
Ingredients
- 4 chicken breast , 150 - 180g / 5 - 6 oz each (Note 1)
- 2 tsp olive oil
SEASONING:
- 1 1/2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried oregano or thyme , or other herb of choice
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
GARNISH, OPTIONAL:
- Finely chopped parsley
Instructions
- Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
- Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
- Mix Seasoning.
- Line tray with foil and baking paper (sugar caramelises, it's annoying to clean off tray). Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
- Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, being careful to cover as much of the surface area as you can.
- Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
- Remove from oven and immediately transfer chicken to serving plates.
- Wait 3 - 5 minutes before serving,