Time 50m Number Of Ingredients 7 Steps:
Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray). Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking. Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika. *For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it’s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for 3-4 minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6. Bake for 40-45 minutes, or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat. Remove the baked chicken from the oven and allow it to sit for 3-5 minutes before being served.
Time 40m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven to 375 degrees F. Season the chicken with salt, pepper, and vegetable oil, then place in a baking pan. Cook the chicken for 30 to 35 minutes until the internal temperature of the chicken reaches 165 degrees F. Serve warm with pasta or mashed potatoes, and enjoy!
Time 55m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Heat oven to 425 degrees. Pour chicken broth over chicken. Drizzle with olive oil. Sprinkle with salt, pepper and paprika. Bake for 45-55 minutes. Enjoy!
Time 1h40m Yield 2 Number Of Ingredients 7 Steps:
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
