If you look at my contributor profile here on Oh Snap! Let’s Eat!, you’ll see that I work very hard to cover up my dirty little secret — but I can’t hide it anymore. I’m obsessed with chicken! I try to make my recipes versatile, but at the end of the day, all I want to do is cook up some chicken breast. It’s so easy to prepare, and you can do almost anything with it; from the flavor profile to the cooking method, there’s almost nothing that doesn’t work with chicken.
The only issue that I have with chicken is that, as I’ve mentioned, I’m a meal prepper — and chicken can dry out so easily, especially when you’re reheating it. And that’s a bummer. So this week I dove deep into the internet to research the tastiest and easiest way to roast a chicken breast — and this is what I came up with. As usual, feel free to make this recipe a little more your own by mixing up which herbs you use or adding other spices.
2 lbs. boneless skinless chicken breast
2 tbsp. fresh oregano
1 tbsp. fresh thyme
1 large garlic clove (or 2 small)
1/3 cup chicken broth
2 tbsp. cooking fat/oil of choice (I used a coconut oil/olive oil blend)
salt and pepper to taste
- Preheat oven to 325°F.
- Rinse chicken breasts and pat dry. Coat in cooking fat/oil and massage into chicken to coat completely and place into a small baking dish. Sprinkle generously with salt and pepper.
- Mince herbs and garlic. Sprinkle evenly over chicken breasts. Add chicken broth to baking dish, making sure to pour around the chicken breasts so as to not wash off the seasoning.
- Cook uncovered for 1 hour. About 30-40 minutes in, remove chicken from oven and baste with pan juices.
- After removing chicken from oven, allow it to rest for 5 minutes. Plate chicken and drizzle with pan sauce. Garnish with more fresh herbs. Chicken can be served over cauliflower rice or paired with your favorite steamed fresh vegetables.