Juicy Oven Baked Chicken Breast (Edit recipe)

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The best chicken to use here is the "bone in/skin on" breasts! The bone/skin is the prefect palate for dry brining (see note) like my Oven Baked Pork Chops! Like that dish, I use my Oven Bliss Spice Rub. A tasty rub I came up with and have been enjoying so much. Check out the recipe for that, where I've got simple swaps for Whole30 or Paleo options. For the chicken, ask your grocery store butcher for the split chicken breasts if you don't see them in the meat case--sometimes they hold this cut back.

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PREP TIME

5 minutes to 10 minutes

COOK TIME

30 minutes to 45 minutes

INGREDIENTS

5

Serves: 4

Ingredients

3 - 4 whole Chicken Breast, BONE IN/SKIN ON!
3 - 4 Tbsp Oven Bliss All Purpose Spice Rub (click for recipe)
2 - 3 Tbsp Avocado Oil

garnish

2 - 3 tsp Chives, finely chopped, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a baking sheet by lining with parchment and placing a small baking rack inside, set aside. If you’re going to dry brine overnight, you’ll want to make sure you make room in your refrigerator to accommodate the baking sheet.
Pat chicken dry with a paper towel. Carefully separate the skin from the meat, being sure to leave it connected on one side. Sprinkle spice rub evenly inside the skiing, over the top and back side of each breast. Depending on the size of your chicken breast, you may need a bit more or less of the spice rub. Place them on the rack and put the baking sheet in the refrigerator for up to 24 hours. You can certainly bake without dry brining, but this step adds such a great depth of flavor.
When ready to bake, remove chicken from the refrigerator to let it come to room temperature for about 30 mins, preheat your oven to 400°.
Spritz each chicken breast with avocado oil then bake until internal temperature reaches 160° - depending on the size of your chicken breasts, this could be anywhere from 20-25 minutes or up to 40 minutes. Remove occasionally to baste chicken with any fat that drips off or spritz with additional avocado oil.
Remove from the oven and rest for up to 10 minutes. Serve right away or cool slightly, debone and use as meal prep for other meals.

Notes

Dry brining: applying salt/seasoning to the surface of meat then letting it rest in the refrigerator on a baking rack, allowing for air ciruculation, for a period of time before cooking--this allows the salt to draw out moisture from the meat, which then dissolves and is reabsorbed, resulting in a more evenly seasoned and juicy piece of meat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	208
Fat:	15 g
Carbohydrates:	0 g
Protein:	17 g
Cholesterol:	53 g
Sodium:	53 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.