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Seasoned Oven-Roasted Chicken

seasoned oven-roasted chicken Entree
Seasoned Oven-Roasted Chicken
  • Prep 10 min
  • Total 60 min
  • Servings 8

Olive oil and herbs from your pantry are all that's needed for tasty oven-baked chicken breasts that can be on your dinner table in an hour. Served with a side of veggies or potatoes, this versatile chicken dinner is easy to make during your mid-week dinner slump. ...MORE+ LESS-

March 20, 2018

Ingredients

8
boneless skinless chicken breast halves (about 2 lb)
1
tablespoon olive or vegetable oil
1 1/2
teaspoons parsley flakes
1
teaspoon seasoned salt
1
teaspoon garlic pepper blend
1
teaspoon dried basil leaves

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish.
  • 2
    Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3
    Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.

Expert Tips

  • To check doneness, cut into chicken piece to make sure that juices run clear and are no longer pink.
  • • Look for tightly wrapped packages without tears, holes or leaks and with little or no liquid. • Check for a fresh odor. If it doesn’t smell right, don’t buy it. • Choose cold packages and stay away from those stacked above the top of the meat case, which may not be cold enough. • Don’t buy any packages if the sell-by date has already passed. • Whole birds and cut-up pieces should be plump and meaty with smooth, moist-looking skin and no traces of feathers. • Boneless skinless products should look plump and moist. • Chicken skin color can vary from yellow to white and doesn’t indicate quality; turkey skin should be cream-colored. • Cut ends of the bones should be pink to red in color. • Place packages in plastic bags so juices don’t drop and contaminate other foods. • Place poultry in refrigerator as soon as you get home. If you’re shopping on a hot day or will be longer than 30 minutes, store it in an ice-packed cooler.
  • • Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged. • Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. • Store in the meat compartment or coldest part of refrigerator, or freeze as soon as possible. • Cook or freeze poultry within 2 days of the sell-by date. • If the poultry is uncooked poultry, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 12 months (whole chicken); 9 months (chicken pieces). • If the poultry is uncooked ground poultry, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 3-4 months. • If the poultry is cooked poultry, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.
  • Sides of steamed veggies make great partners for baked chicken.

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
160
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
240mg
10%
Potassium
220mg
6%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This versatile chicken dinner is the perfect solution to mid-week dinner madness. With just six pantry-staple ingredients and 10 minutes of prep, cooking chicken in the oven couldn’t get easier. Turn this recipe into a full dinner with potatoes and some greens, or make it for tomorrow’s lunch. It’s one of the handiest recipes to have in your recipe box because you can serve it with pretty much anything! It also freezes easily so don’t hesitate to save any extras for another busy day. And if you’re looking for even more no-fail dinner options, explore Betty’s many delicious chicken recipes.

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