Helping moms stay sane.

Practical Recipe: Wessex Chicken

A couple of years ago on a trip to Aruba I had one of the best roast chicken breasts ever.  The skin was crisp and the meat juicy and tender.  I am not ashamed to say I ate there three times during my 5 day trip.  So after coming home I had to recreate this chicken breast.  I fiddled with it and worked out all the kinks – I started with sliced lemons, and fresh rosemary sprigs for heavens sakes!  Now this is my go to recipe for chicken.  If you get the huge breasts you will have some left over for another meal, think chicken salad sandwiches, chicken pot pie, or chicken and dumplings. This is also a great recipe for those who are gluten free.  They get the crispy skin to crunch.

 

 

Ingredients:

  • Chicken breasts – bone in, skin on
  • Olive oil (enough to drizzle each breast)
  • Dry Spice Mix of your choice (I like Mrs. Dash)

 

Steps:

1.       Preheat oven to 450.

2.      Line your pan with foil.  Make sure it is big enough to hold all your breasts with at least an inch between them.

3.      Put the breasts in the pan.  Pat them dry with a paper towel.  Drizzle olive oil on them.  You want it to be enough to coat it without drowning it.  Sprinkle your favorite spices on top (I put 1/2 tbsp on each breast).

4.      Bake for 45-50 minutes.  Make sure to check the temp is above 165.

5.      Let sit on a counter for at least 5 minutes for the juices to settle and the breasts to cool. 

 

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Boom. Best Chicken Ever.  You can serve it with whatever you have in your pantry – potatoes, mixed veggies, rice, even mac and cheese. 


 

 



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