This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"People who count their chickens before they are hatched act very wisely because chickens run about so absurdly that it's impossible to count them accurately."
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.
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.
Servings: 4 | Serving size: about 6 ounces chicken
Cooking Time: 60 Minutes
This 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.
Place a large skillet in the oven and preheat to 325°F.
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.
Serving size: about 6 ounces chicken
|Calories 314||Calories from Fat 161|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 5g||19%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 1%||Iron 7%|
|Vitamin K 7 mcg||Potassium 378 mg|
|Magnesium 45 mg|