Easy Oven-Baked Chicken Breast

When I think about oven-baked chicken, I automatically reach for chicken thighs because they’re more forgiving when you cook them. But I love chicken breast and this baked chicken is not dry!

I have always used an internal meat thermometer when cooking because there is no room for failure.

Something I always suggest to my clients is to make more at dinner time to leave leftovers for lunch which is exactly what I did.

I hope you enjoy it!

Ingredients

3-4 Chicken breasts - quality is important to me, which is why I choose The Food Farm, which has pasture-raised and organic chicken. Their chicken is the absolute best.

2-3 Tbsp olive oil

2-3 cloves of garlic, crushed

1 tsp smoked paprika

1 tsp dried rosemary

2 Tbsp maple syrup

Salt and pepper

Method

Preheat the oven to 220 degrees Celsius. Slice chicken breasts through the middle to create thinner portions and place them in a baking tray. Mix all other ingredients and toss through the chicken to coat it evenly. Lay the chicken back out into a single layer and sprinkle a little extra paprika, rosemary, salt, and pepper.

Bake for 18 to 20 minutes or until the internal temperature is 74 degrees.

Serve with sauteed greens or a delicious summer salad.