If you are tired of the same old chicken, this herb roasted chicken breast is the recipe for you! This is the most tender chicken you’ll ever eat! Serve it on its own, on top of a salad, or use in any of your other favorite recipes that call for cooked chicken.
What makes this chicken so juicy and delicious is the little bit of homemade chicken stock added to the bottom of the pan and the perfect roasting temperature for chicken – 425 degrees.
Oven Roasted Chicken Breast is a staple in our kitchen. About once a month, our local Sprouts has boneless, skinless chicken breasts on sale for $1.88/lb, and I like to stock up, throw a bunch in the freezer, and use it up all sorts of yummy chicken dishes – chicken breast is basically the swiss army knife for all chicken dishes.
This recipe really is just a guideline for how to roast a juicy chicken breastt. Use your favorite spices, and customize it for the meal you’re making. Maybe it’s shredded chicken tacos – use taco seasoning. If it’s to be used on top of some pasta with butter and parmesan cheese, use an Italian style seasoning. The possibilities are endless.
1 lb chicken breast (usually 3-4 breasts)
3 tbsp olive oil
1 tbsp salt
2 tsp each; parsley, onion powder, garlic powder
1 tsp each; black pepper, paprika
2 bay leaves, torn
1/4-1/2 cup homemade chicken stock (depending on the size of your pan)
Preheat oven to 425 degrees.
Place chicken breasts in an 8×8 baking dish. In a small bowl, mix all spices together except bay leaves.
Pour olive oil over chicken. Then, evenly sprinkle the spices on chicken.
Add chicken stock to pan – just enough to cover the bottom, you don’t want it covering the chicken.
Bake for 30-35 minutes or until chicken reaches an internal temperature of 165 degrees, depending on thickness of chicken.
Remove from oven and let rest 5-10 minutes before slicing.