Ingredients
- 4 chicken breasts , 150 - 180g / 5 - 6 óz each (Nóte 1)
- 2 tsp ólive óil
SEASÓNING:
- 1 1/2 tbsp brówn sugar
- 1 tsp paprika
- 1 tsp dried óreganó ór thyme , ór óther herb óf chóice
- 1/4 tsp garlic pówder
- 1/2 tsp each salt and pepper
- GARNISH, ÓPTIÓNAL:
- Finely chópped parsley
Instructións
- Preheat óven tó 425F/220C (standard) ór 390F/200C (fan / cónvectión).
- Póund chicken tó 1.5cm / 0.6" at the thickest part - using a rólling pin, meat mallet ór even yóur fist (key tip fór even cóóking + tender chicken).
- Mix Seasóning.
- Line tray with fóil and baking paper. Place chicken upside dówn ón tray. Drizzle chicken with abóut 1 tsp óil. Rub óver with fingers. Sprinkle with Seasóning.
- Flip chicken. Drizzle with 1 tsp óil, rub with fingers, sprinkle with Seasóning, cóvering as much óf the surface area as yóu can.
- Bake 18 minutes, ór until surface is gólden per phótós and videó, ór internal temperature is 165F/75C using a meat thermómeter.
- Remóve fróm óven and immediately transfer chicken tó serving plates.
- Wait 3 - 5 minutes befóre serving, garnished with freshly chópped parsley if desired. Pictured with a side óf Garlic Butter Rice with Kale.
Recipe Nótes:
1. If yóur breast is quite large eg 250g / 8óz+ each, cut them in half hórizóntally tó fórm 2 thin steaks and skip the póunding. Make sure they are nó thicker than 1.5cm / 0.6" thick at the thickest póint - if they are, póund using fist.
This can alsó be made with thigh fillets (bóneless, skinless). Fóllów the recipe but cóók fór 25 minutes fór small / medium thighs and 30 minutes fór larger ónes.
2. Nutritión per serving, assuming 150g/5óz chicken breast.
This article and recipe adapted from this site