Oven Baked Chicken
David and I like different kinds of protein but there’s one that we eat more than others and it’s chicken. This is probably the most popular meat around the world because it can be prepared in so many ways. I have tons of chicken recipes like Cognac Chicken Liver Pâté, North African Chicken Thighs with Dates & Pomegranate, Old Fashioned Stuffing with Giblets, Chicken Drumettes and Wings, etc.
Although my repertoire is quite wide, many times we enjoy simple grilled chicken breasts that we serve along with a Salad or other side dishes. During the summer time, we fire up the barbecue and grill it that way but during the winter months, few of us like to venture outside when it’s wet and cold… yes, we’ve become “softies” with age. Instead, what I like to do is to use this method… the oven!
In my opinion, Oven Baked Chicken is the next best thing to the barbecue. You can always fry or sauté the chicken but if you want it grilled, this is the easiest way to achieve great results. It always comes out perfectly cooked and nice and juicy inside. Another factor why this is my preferred cooking method when I have to grill it inside is it’s not messy. I have no pan or stove top to clean… now that’s a big bonus!
There’s not really a strict recipe for Oven Baked Chicken. You can use the spices and herbs of your choice. A little bit of this and a little bit of that goes a long way. The only ingredient that you have to add is olive oil, enough to coat the breast well. Then again, you can also use other preferred oils like canola, grapeseed, or others. Make sure though that the oil’s smoke point is high enough for 400ºF. If you need more info about oils, click on this link… Know Your Oils and Their Smoke Points.
Grilling chicken breasts on the barbecue is great but if you don’t own one or are in the middle of the winter, Oven Baked Chicken is the next best thing! No mess, juicy and perfectly cooked every time… what else is there to ask for?
Bon Appétit!
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