Roasted Chicken Breast
Servings
4Serving size
about 6 ounces chickenThis recipe can easily be multiplied and makes great leftovers.
Serve with Roasted Garlic Mashed Potatoes [Low Sodium Version] or Plain Mashed Potatoes [Low Sodium Version] or Holiday Rice Stuffing as well as Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Parsnips and Carrots or Roasted Savory Brussels Sprouts.
Serve with Holiday Rice Stuffing or Holiday Sausage and Mushroom Stuffing or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
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Ingredients
| 2 tsp. Olive oil (divided) |
| 4 1/2 breast, bone removed (yield from 1 pound ready-to-cook chicken) Chicken breast with skin (about 2 lbs. total) |
| 2 tsp. Dried or rubbed sage |
| 1/4 tsp. Salt |
| 1 1/2 breast, bone removed (yield from 1 pound ready-to-cook chicken) Chicken breast with skin |
Instructions
When the oven comes to temperature, place 1 teaspoon of olive oil in the pan, swirl, and add the chicken skin side up.
Place 1 teaspoon of the sage on each chicken breast, patting to distribute the sage evenly.
Return to oven and roast for approximately 15 minutes and then drizzle 1/2 teaspoon of olive oil over each chicken breast, rubbing well with the back of the spoon to coat the breast evenly.
Sprinkle the salt evenly over the chicken breasts and add black pepper to taste.
Return to the oven and roast another 20 minutes.
The oil will collect in the bottom of the skillet combined with some chicken fat. About every 5 minutes baste the chicken breast with the pan drippings.
The chicken is done when a meat thermometer inserted into the meat of the chicken breast reaches 160°F.
Serve this recipe with one of these starch side dishes.
Holiday Rice Stuffing
Place the water in a saucepan over medium-high heat and add the rice and 1/4 teaspoon salt. Stir and bring to a boil, then reduce heat to simmer and cover halfway. Cook about 25 minutes or until all of the water is cooked away. Do not stir the rice while…
Holiday Sausage and Mushroom Stuffing
Coarsely chop the dried mushrooms into pieces no larger than 1/2 inch. Place the mushrooms in a small bowl and pour the boiling water over the top. Stir and let stand. Preheat oven to 325°F. Place the diced sausage in a large skillet over medium high heat. Cook for about…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
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Serve this recipe with one of these vegetable side dishes.
Holiday Shredded Brussels Sprouts
Preheat the oven to 325°F. Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces. Place the olive oil in a 9×12 pan and place the pan in the oven for 5 minutes. Add the cranberries and pine nuts, stir so that they are…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Savory Brussels Sprouts with Bacon
Place a large skillet in the oven and preheat to 325°F. When the pan is hot add the bacon and return the pan to the oven. Roast for about 10 minutes, stirring occasionally. Add the brussels sprouts, sage, salt, and pepper. Toss well and roast for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is a lot of fear around the skin on poultry. It has been demonized for about 25 years now. There are additional calories and fat but that’s OK every now and then. This is especially true at holiday times and many of us think of Thanksgiving as not just roast turkey but the crispy skin.
It’s OK.
This Roast Chicken Breast recipe is designed for just those times and for folks who might be having a smaller holiday meal. You can use the dried herb of your choice with this recipe. I like sage because it has all the flavors of a holiday meal to me. Rosemary does as well and works great but if you like thyme or marjoram, that’s OK too.
If you are cooking your Thanksgiving or holiday dinner for two, this is a great alternative than roasting a huge turkey (or even a small one). Pair this with Holiday Rice and Roasted Savory Brussels Sprouts.