Best Golden Roasted Chicken Breasts Recipes

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Steps:

• Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

GOLDEN ROASTED CHICKEN BREASTS

Steps:

• Heat oven to 450°F. In small microwavable bowl, microwave butter until melted. Stir in thyme and pepper; cool.
• Place chicken, breast side up, in roasting pan. Brush melted butter mixture over chicken. Sprinkle any thyme remaining in bowl over chicken.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Cover loosely with foil; let stand 5 minutes before serving.