Monday, March 15, 2010

Herb roasted chicken breasts

We eat a lot of chicken, so I am always looking for healthy, quick ways to prepare it. This variation is loaded with flavor and yet is easy enough to throw together for a mid-week dinner.

You don't need much to get started. I use bone-in chicken breasts with the skin on, but you could easily use a whole cut-up chicken.

You'll need:

Chicken breasts
Olive oil
Kosher salt
Fresh ground pepper

Rinse the chicken pieces and pat dry. Drizzle with olive oil and rub the oil into the skin—top and bottom.

Sprinkle each breast with kosher salt, fresh ground pepper and the herbs. (I used dried herbs only because I didn't have fresh. Either way is fine.)

Roast in a 350 degree oven for 45 minutes. Then turn the oven up to broil for a few minutes to give each piece a nice golden brown finish.

I usually serve this with rice or couscous or pasta (we are not big on potatoes in this house unless they are french fried!) and a green vegetable. Enjoy!