Roasted Chicken Breast Recipes

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
• Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
• Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
• Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

ROASTED CHICKEN BREAST

Steps:

• Place chicken breasts in a shallow baking dish, skin side up.
• Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
• Brush with melted butter and roast 1 hour at 350 degrees or until done.

ROASTED CHICKEN BREAST

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
• Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

OVEN ROASTED CHICKEN BREASTS

Steps:

• Pre heat oven to 400 degrees.
• Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
• Drizzle over chicken.
• Bake chicken for 35-40 minutes until skin is golden brown.
• Serve with saffron rice.
• Enjoy -- .