Roasted Chicken Breast Food

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 -- .

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 BREASTS

Steps:

• Lay chicken breasts in a greased baking dish bone side down.
• Sprinkle liberally with the paprika covering most of the meat.
• Sprinkle lightly with salt& pepper.
• Top each piece with a thin layer of dried minced onion.
• Bake at 350 degrees for 30 minutes.
• Remove from oven and turn over all the pieces bone side up.
• Sprinkle lightly the other side of the meat with more paprika, salt and pepper.
• Pour in the 1 1/2 cup of hot water.
• NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.
• Add the 2 teaspoons of chicken base or bouillon to the water.
• Bake another 30 minutes.
• Make sure juices run clear.
• Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.
• Turn the pieces back over and serve bone side down for prettiest presentation.
• The meat should be done all the way through and yet still nice and juicy.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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.

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.

BAKED CHICKEN BREAST

Steps:

• Lightly spray 9 X 13 baking dish.
• Arrange chicken breasts in baking dish.
• Combine soup and water.
• Pour over chicken.
• Sprinkle cheese on top of soup mixture.
• Sprinkle stuffing mix on top of cheese.
• Drizzle melted butter on top.
• Bake at 350 degrees for approximately 1 hour.
• (When using chicken tenders the cooking time decreases.).

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.

ROAST CHICKEN BREAST (BONE IN, SKIN ON)

Steps:

• Preheat your oven to 450 degrees (F).
• Heat a dry pan on the stove. (NO OIL!).
• Loosen the skin from the meat to create a small pocket.
• Slip the butter under the skin.
• Rub the chicken with olive oil, then season with salt, pepper, and thyme.
• When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
• Place the breast on a baking sheet and put it into the oven for 15 minutes.
• After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
• optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

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.