Roasted rosemary chicken breasts
Roasted Rosemary Chicken Breasts feature succulent chicken seasoned with aromatic rosemary and oregano. This simple roasting method ensures juicy meat, making it ideal for both weeknight dinners and special occasions.
Cook time 45 min
Prep time 5 min
Ingredients:
4 chicken breasts1 tbsp rosemary
1 tsp dried oregano
1 tbsp olive oil
This recipe for Roasted Rosemary Chicken Breasts is a simple yet flavorful dish, perfect for a quick weeknight dinner or a refined weekend meal. Combining the aromatic essence of rosemary with the savory touch of oregano, this recipe offers a succulent and juicy chicken breast experience.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Place the chicken breasts in a shallow baking dish.
3. Season the Chicken:
- In a small bowl, mix together the chopped rosemary, dried oregano, olive oil, salt, and pepper.
- Rub the herb and oil mixture evenly over both sides of each chicken breast.
4. Roast the Chicken:
- Arrange the seasoned chicken breasts in a single layer in the baking dish.
- Place the dish in the preheated oven.
- Roast the chicken in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Remove the chicken breasts from the oven and let them rest for 5 minutes.
- Serve hot, garnished with additional rosemary sprigs if desired.
Roasted Rosemary Chicken Breasts offer a delightful balance of savory herbs and tender, juicy chicken. This recipe allows you to create a gourmet dish with minimal effort and simple ingredients. Pair it with a side of roasted vegetables or a fresh salad, and you’ll have a complete meal that’s both nutritious and delicious.
Roasted rosemary chicken breasts FAQ:
Roast the chicken breasts in a preheated oven at 375°F (190°C) for 25-30 minutes until they reach an internal temperature of 165°F (74°C) and the juices run clear.
The chicken is done when it reaches an internal temperature of 165°F (74°C). A meat thermometer is the best way to ensure doneness. The juices should also run clear when pierced with a knife.
If you don't have rosemary, you can substitute it with thyme or sage for a different flavor profile. Adjust the amount based on your taste preferences.
Store any leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Yes, you can use any shallow baking dish as long as the chicken breasts are arranged in a single layer. Adjust cooking times slightly if the pan is much larger or smaller.
Tips:
- Season the chicken breasts generously with salt and pepper for a richer flavor.
- Let the chicken marinate in the herbs and olive oil for at least 30 minutes before cooking to enhance the flavor.
- Ensure the chicken breasts are of similar thickness to allow for even cooking.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- Let the chicken rest for a few minutes after roasting to redistribute the juices, making it even more tender and flavorful.
Nutrition per serving
2 ServingsCalories 290kcal
Protein 55g
Carbohydrates 0.62g
Fiber 0.38g
Sugar 0.04g
Fat 13g
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