Roasted Chicken Breast
A simple, juicy roasted chicken breast seasoned with fresh herbs and olive oil. Perfect for a quick and satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 40g
Ingredients
- 2 whole chicken breast
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the 2 chicken breasts dry with paper towels and season both sides with the 1 teaspoon salt and 0.5 teaspoon black pepper.
- 2
Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear until golden brown, about 3-4 minutes per side.
- 3
Remove the skillet from heat. Add the remaining 1 tablespoon olive oil, 2 rosemary sprigs, and 4 thyme sprigs to the skillet, tucking them around the chicken.
- 4
Transfer the skillet to the preheated oven. Roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 15-20 minutes.
- 5
Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing. Serve with the herb-infused pan juices drizzled on top.
Tools you’ll need
- Oven-safe skillet
- Meat thermometer
- Tongs
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