Oven Baked Chicken - This juicy oven roast chicken breast comes out perfect every time! Say goodbye to dry chicken with this easy recipe for a soft and flavorful chicken breast.
OVEN BAKED BREAD CHICKEN
My search for delicious grilled chicken breast recipes continues. To be honest, I don't know if I will stop looking for new ways to make simple roast chicken. BUT, this Chicken Breast Juicy Roast Oven recipe MAY have changed my mind.
My slap is ridiculous, but I don't know that boiling chicken breast in salt water for 20 minutes produces amazingly delicious chicken! Do you all know that? I mean, seriously. HOW simple is that? WHY I don't know ?!
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FOR CHICKEN TASTE
- 4 (1 pound) boneless and skinless chicken breast
- 4 cups of warm water around 90 to 105 degrees Fahrenheit
- 1/4 cup of salt
- 1 tablespoon of olive oil
CHICKEN SEASONS
- 1/4 teaspoon salt, (optional - chicken will absorb some salt from salt water)
- 1/4 teaspoon of fresh pepper
- 1/2 teaspoon of smoked or sweet paprika
- 1/8 teaspoon of chili pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried rosemary
- 1/4 teaspoon of dried parsley
- fresh chopped parsley, for decoration
Instructions
Preheat the oven to 425F.
Place the chicken breast in a large bowl and set aside.
In a large measuring cup or mixing bowl, combine warm water and salt; stir and pour over chicken breast. Set aside for 20 to 30 minutes. You can also cover the bowl and let it cool for 2 hours.
Meanwhile, prepare Chicken Seasoning Mixes.
Combine salt, fresh pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; use a fork, stir around the spices until well blended. Set aside.
Pour salt water and rinse the chicken breast under cold water; dry it with a paper towel.
Place the chicken breast in a baking sheet and spread olive oil on each chicken breast.
Sprinkle the spice mixture evenly over the chicken breast on all sides. You don't have to use the whole spice mixture; use as many as you like.
Transfer to oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will require less time, thicker breasts may need more time in the oven. Start checking maturity at the 20 minute mark.
For the brownish, crispy top, set your oven to cook for the last 4 minutes and broil the chicken until it's golden.
Remove from the oven and transfer the chicken breast to the serving plate.
Let the chicken rest for 10 minutes before cutting.
Decorate with fresh chopped parsley and serve.
Juicy Oven Baked Chicken Breasts
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