Oven Baked Chicken Breast

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

2 pounds boneless, skinless chicken breasts

2 tablespoons olive oil (1 tablespoon per pound of chicken)

1 ½ teaspoons kosher salt (¾ teaspoon kosher salt per pound of chicken)

½ teaspoon cracked pepper, or to taste

1 teaspoon dried herbs (thyme, oregano, herbs de Provence, Italian seasoning, etc)

1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)

zest of one small lemon

Garnish with fresh Italian parsley

手順

Preheat oven

to 425F

Pat chicken dry

with paper towels. Cut to a similar size so they cook evenly.

Mix marinade ingredients

together in a small bowl to create a paste (see notes for variations). Place chicken on a parchment-lined sheet pan and brush all sides generously with the marinade, pouring any remaining marinade over the breasts. (You can also bake in a baking dish, only if there is ample room for heat to circulate. A rimmed sheet pan will make cooking faster and more even. ) Let chicken rest on the counter and come to room temp while oven preheats. Make sure oven is hot.

Bake on the middle rack

for roughly 18- 20 minutes. Smaller breasts, check at 16 minutes, medium breasts at check 20-22, larger breasts may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer (165F).

Let chicken rest

for 8-10 minutes, tenting with foil if you like.

Serve immediately or refrigerate for up to 4 days for midweek meals.

To serve

serve whole, or cut slices across the grain, or cube. Feel free to shred using two forks. If while shredding, the middle of the breast seems difficult to shred, this is an indication chicken is not completely done. Just plop back into the oven for a few minutes.

栄養

• サービングサイズ: 5.5 ounce portion
• カロリー: 226
• 脂肪総量: 8.7 g
• 飽和脂肪: 1.5 g
• トランス脂肪: 0 g
• コレステロール: 110.3 mg
• ナトリウム: 554.4 mg
• 炭水化物総量: 1 g
• 食物繊維: 0.3 g
• 糖質総量: 0.1 g
• タンパク質: 34.2 g