Rosemary Chicken
Oven-baked chicken used to often trip me up when I was younger.
I could never quite get it right and I would end up with hard, dry breast portions. There’s a trick I’ve learned over the years - a tiny bowl of water at the bottom of the oven. I saw this on a cooking show once and tried it and it’s been my routine since then. I bash the chicken with a wooden pin until it’s flat, spice it, let it marinate for 20-30 minutes in the freezer and then I bake it.
The best feeling ever is the amount of oil I use in this recipe. Only 1 tbsp is required.
Did you know: Chicken breasts baked are the most succulent. They normally are baked at a lower temperature than a roast and if you cover the tray with foil and increase the temperature, you can bake it quicker. I personally bake my chicken on 180 degrees covered for 30 minutes.
Ingredients
4 chicken breasts
2 tsbp olive oil
salt and pepper to taste
2 tbsp honey
1 tsp paprika
2 tsp chicken spice
rind of 1 lemon
4 sprigs of Rosemary
Method
Pounded chicken breasts flat with a tenderizer or a wooden rolling pin,
Wash each breast and dry it with paper towel. Set aside.
In a large bowl, mix together honey, paprika, chicken spice, rind of 1 lemon, salt and pepper.
Massage well into the chicken breasts and let it rest in the freezer for 20 minutes.
Preheat the oven to 180 degrees and baste your baking tray with oil.
When the chicken is ready and has marinated, place it in your tray and pour the remaining oil over the chicken.
Arrange Rosemary on top of the chicken and cover with foil.
Bake for 30-35 minutes in a hot oven. Place a tiny bowl of water at the bottom of the tray or in the tray and serve hot.
