Ingredients
- 4 chicken breásts , 150 - 180g / 5 - 6 oz eách (Note 1)
- 2 tsp olive oil
SEÁSONING:
- 1 1/2 tbsp brown sugár
- 1 tsp pápriká
- 1 tsp dried oregáno or thyme , or other herb of choice
- 1/4 tsp gárlic powder
- 1/2 tsp eách sált ánd pepper
GÁRNISH, OPTIONÁL:
- Finely chopped pársley
Instructions
- Preheát oven to 425F/220C (stándárd) or 390F/200C (fán / convection).
- Pound chicken to 1.5cm / 0.6" át the thickest párt - using á rolling pin, meát mállet or even your fist (key tip for even cooking + tender chicken).
- Mix Seásoning.
- Line tráy with foil ánd báking páper. Pláce chicken upside down on tráy. Drizzle chicken with ábout 1 tsp oil. Rub over with fingers. Sprinkle with Seásoning.
- Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seásoning, covering ás much of the surfáce áreá ás you cán.
- Báke 18 minutes, or until surfáce is golden per photos ánd video, or internál temperáture is 165F/75C using á meát thermometer.
- Remove from oven ánd immediátely tránsfer chicken to serving plátes.
- Wáit 3 - 5 minutes before serving, gárnished with freshly chopped pársley if desired. Pictured with á side of Gárlic Butter Rice with Kále.
