Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least degrees F 74 degrees C.
Kitchen Basics: Oven-Roasted Chicken Breasts | Love and Olive Oil
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Oven roasted chicken is a staple in our kitchen. Maybe because it is so easy, or maybe because roasted chicken is basically the Swiss Army Knife of proteins. It is so juicy it can be eaten right off of the bone, shredded for use in soups, tacos, or sandwiches, or the meat can be removed from the bone in one piece and sliced into medallions. The options are endless. There are a few tricks Lindsay and I have discovered for the perfect oven-roasted chicken breasts.
I replaced my regular toaster oven with a convection toaster oven a few years ago and I have to say it was the best thing I could have done. I have used this toaster oven extensively as it does help keep the kitchen cooler then using the big oven. I didn't have any lemons so used limes instead.