Chicken

courtesy of wikipedia

photographer:  Liftarm

free range chickens being fed outdoors

simple roasted chicken breast


appliances

simple pirex baking dish with cover (or alternatively, a baking dish with aluminum foil to cover while roasting)

ingredients


deboned and deskinned chicken breast

olive oil

1/2 lemon

1-2 cloves of garlic, sliced

seasonings

sea salt
freshly ground black pepper

rosemary, thyme, and basil

optional seasoning additions -

smoked paprika
curry

OR

sage

courtesy of wikipedia

photographer: Epibase

flowering rosemary

procedure

1.  preheat oven to 350 degrees.

2.  lightly spread olive oil on the bottom of your baking pan.  rinse/clean chicken breast/s and place in pan.

3.  add a little more olive oil on top of the breasts, the juice of 1/2 lemon, and your salt, pepper, and chosen seasonings.

4.  put your garlic slices on top.  (if you don't mind the extra prep time, prior to adding the olive oil and lemon juice, make little slits in the meat and stick the garlic slices in the slits.  you can also stick little pieces of bay leaf in the slits with the garlic.)

4.  cover and roast for 30 minutes, maybe 35, depending on your oven.


Enjoy! 

courtesy of wikipedia

photographer: Elena Chochkova

lemon - fleur et fruit

discussion

this simple flavorful bird dish can be served in any number of ways, with many accompanying dishes.  For example, salads, potato, grain, or vegetable dishes;  sandwiches or wraps.

it is so easy to prepare, that if you don't mind waiting 30 minutes, it is truly a healthy fast food recipe.  it can also keep in your refrigerator for cold dishes during the week.  personally, I don't like reheating chicken - so I don't recommend leftover chicken otherwise.

IMO, the main issue with roasted chicken breast is the pan and cover you use, as well as cooking time (and the quality of the meat is important for flavor).  You want the bird to bake, and while retaining its moisture and absorbing the flavors of the herbs and seasonings.  in the world of economy cooking, i've found that pirex with a cover works best - although a pan covered with aluminum foil is also effective. 

in my kitchen, at 30 minutes, the bird breast is juicy and tender, but not undercooked.  but everyone's oven is different, and you also have to take into consideration the size of the chicken breasts.  don't forget that the quality of the meat impacts greatly on flavor.  if you don't want to spring for free range or organic, consider having smaller portions divided in burritos, for example (but beware - not all free range is really free range.  so research your chicken companies.)

chicken breast is so versatile, you can experiment with all kinds of spices once you have your pan and moisture issues solved.  I have also enjoyed adding sun dried tomatoes and, after cooking, chopped olives.  If you are a spice fan, a variety of hot peppers, of course.