Chicken breasts is one of those things that can over cook so easily. My relationship with chicken breast for a long time was tumultuous but thankfully I have finally invested in a meat thermometer and I am glad to say our relationship has improved greatly. This herb crusted chicken breast is soft, juicy and so delicious. Part with mashed potato or even use in a chicken sandwich and you won't be able to stop eating it, it's that good. I loved it and I hope you do too. ❤️
*To know if chicken is cooked, gently press on it and if the juice released is clear then the chicken is done or
*Use a meat thermometer to poke the thickest part, any reading between 73C to 82C is great, I prefer 80C.
what you need
2 boneless chicken breasts, cleaned
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon cumin
1/2 teaspoon sage
1/2 teaspoon thyme
1 tablespoon chili flakes
1 small onion finely diced
2 tablespoon olive/vegetable oil
Grind all the herbs and spices together and set aside. Clean and pat chicken breast dry and place in a bowl. Pour olive oil onto chicken breast and add 1 1/2 tablespoon of the ground mixture. Add salt, diced onion and rub the seasoning into the chicken breast. Cover and allow to sit for at least 2+ hrs.
Bake chicken in a roasting pan at 180C oven for 18 to 25 mins or until its cooked. Allow chicken breast to rest for at least 15 mins before slicing. Scrap the sauce at the bottom of the roasting pan onto the baked chicken (don't let it go to waste).
Serve with mashed potato, fried yam or jollof.