The seasoning for this chicken is actually a really great indicator for when the chicken is cooked to perfection. Cooking it hard and fast at a high temperature is the secret to gorgeous caramelisation and ultra juicy chicken inside. Yes it adds sweetness but don’t worry, this baked chicken breast is still savoury! How long to cook chicken breastĪ medium chicken breast will take 18 – 20 minutes to bake at 220C / 425F. Makes it juicy – the chicken sweat while it bakes, so you end up with wetness that makes the chicken more juicy than the usual baked chicken breast. Makes more seasoning, so you can coat the breast thoroughly and give it a beautiful crust without overpowering it with lots of spices that need longer to cook than chicken breast does and Made with just brown sugar, paprika, oregano, garlic powder, salt and pepper, the secret ingredient in this is brown sugar: Enter – a fabulous simple, magic chicken seasoning for baked chicken breast: The Chicken Breast Seasoning We can never have too many really great quick chicken breast recipes!Īs simple as it sounds, if you whack a seasoned breast in the oven without thought, the chances are you’ll be chewing your way through dry chicken, furiously squirting over copious amounts of ketchup to try to salvage it. So today, I’m sharing my recipe for how I make Oven Baked Chicken Breast.

Though I always stand firm that brown meat is better than white – more flavour, more juiciness – lean chicken breast is a regular in my shopping trolley, week after week. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! A JUICY Baked Chicken Breast! It’s simple, fast and incredibly tasty! This is a reader-favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken. It’s a JUICY Oven Baked Chicken Breast sprinkled with a magic simple seasoning, baked until caramelised. Garnish with thyme or bay leaf sprigs to serve.This is the most popular of all chicken breast recipes that I’ve ever published.

Remove the baking tray from the oven and transfer everything, including any juices, to a large serving platter.

Add the olives in the last 5 minutes of cooking. (If you want to sit a slice of lemon on each piece of chicken, do, it looks lovely once it’s cooked.) Pop the tray in the oven and roast the chicken for about 40 minutes, until it’s deep brown and cooked through but tender. Sit the chicken cutlets in a single layer, skin-side up, and tuck the garlic halves and lemon slices around them.

Line a large shallow baking tray with foil, then baking paper.

When you’re ready to cook the chicken, preheat your oven to 180C fan-forced (190C conventional).

That said, I’ve made this and cooked it almost straight away, and it has still been delicious.)

(The longer you leave the chicken, the more imbued it will become with the flavours. Seal the container and pop it in the fridge for at least 5 hours or preferably overnight – give the bag a good squish occasionally. Scrape the mixture into the bag, then knot the bag tightly. Line a container that will hold the chicken mixture comfortably with a compostable plastic bag.(It’s a good idea to slip on a pair of prep gloves and do this with your hands to ensure everything is well-coated.) Add the chicken cutlets, lemon slices and garlic, then swish them about so they’re really well coated in the marinade. Combine the chicken marinade ingredients in a large bowl and thoroughly mix them together.1 tablespoon thyme leaves, roughly chopped.

Best oven baked chicken recipes