Simple oven baked split chicken breasts with that is moist and had great taste and crispy skin. All in a weeknight simple recipe.
Back to some “Cooking for Two” action. That means a simple, tasty meat that almost fools proof. I had great success with bone-in skin-on chicken breast (AKA split chicken breast) on the grill last summer. While I could have grill today in Michigan, I’m have re-orientated myself to inside cooking.
What I wanted.
- A simple oven only recipe. I didn’t want to do a stove top to oven method today.
- Quick and easy so even lazy me would repeat it.
- I wanted crispy skin.
- I wanted garlic and taste and more taste.
I looked and got some basic ideas and timing but not what I wanted. I’m never afraid just to dive in and do it. Pizza Hut is just a phone call away. right.
This had great taste. I would almost make it an 5.
Notes: As is my habit when dealing with split chicken breasts. I trimmed them by removing any trim-able fat. I removed that thin rib section that has little meat. And last but most important. I cut them in half. This does two important things. First, it helps in even cooking. Otherwise, I burn the outside, and it’s hard to get to 165. Second, more surface area means more area for spice. A great thing.
Preheat oven to 425 convection. Trim split chicken breast of any trim-able fat. Remove the small thin rib section and then cut in half. Pat dry.
Mix all spices together in small bowl. Brush lightly with olive oil on both sides.
Sprinkle with spices on both sides. Don’t forget the cut edge.
Prepare baking pan with aluminum foil and small rack if you have one. Spray with PAM. Arrange chicken with thickest sides out and thinnest parts towards the center of the pan. Bake until internal temp of 165. About 35-40 minutes.
July 16, 2016