JUICY ROASTED CHICKEN BREAST

Hello and welcome to both my regular readers and any newcomers who have arrived here as a result of listening to the Podcast: The Olive Oil Taster Cooks at Home on Podbean. As promised on the podcast, I’m going to give you the recipe and my additional comments about substitutions and alterations.

The original recipe can be found at cafedelites.com and serves 4 people. So without further ado, let’s get started.

Ingredients:

4 skinless, boneless chicken breasts

1 tbsp sugar

1.5 tsp sweet paprika

1 tsp dried thyme

1 tsp sea salt flakes

1/2 tsp each of garlic and onion powders

1/4 tsp ground black pepper

1/4 tsp cayenne or chilli pepper

1 tbsp Extra Virgin Olive Oil (EVOO)

Method:

  1. Preheat your oven to 220C, 425F, Gas 7 or Fan 200.
  2. Take a rolling pin, meat mallet, potato masher or your clenched fist and flatten the chicken breasts to approx 2cms deep at the thickest part.
  3. Combine all the dry ingredients, stir to mix and then stir in the EVOO.
  4. Line a baking tray or roasting tin with parchment paper or tin foil and rub the marinade all over the chicken, including underneath.
  5. The chicken can be covered and left in the refrigerator until later, but remember to take it out 10-15 minutes before cooking to come back to room temperature.
  6. Depending on the size of the chicken it will need between 16-22 minutes cooking plus 5 minutes of resting time.

Delicious served hot with salad, baked normal or sweet potatoes, new/salad potatoes, griddled asparagus, sweetcorn, in fact, any of your favourite vegetables.

Notes:

* You could use oregano, sage or any other herb. If using fresh double the quantity.

* Substitute zaatar, harissa, chermoula, curry powder or Italian seasoning. 

* If you don’t have garlic powder replace with  2 fresh cloves, crushed or mashed.

* If using fresh onion I would grate it or use salad onions finely sliced.

* For chilli, I usually use Pul Biber which is a Turkish chilli pepper flake

* I used the black bottle of Orodeal EVOO which is a Spanish oil from Algarinejo, Granada.

  • Next time I will cook the chicken in a roasting bag to keep it really moist and brown.
  • Leftovers would make a great sandwich filling.

Until next time,

Karen O

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