This easy roasted chicken breast is my go to dinner if I have no idea what to cook or after a vacation when we are tired of eating out for every meal. It is so flavorful and SIMPLE. Sometimes, simplicity is what we crave.
This chicken is ALWAYS tender and quite adaptable. Use what you have on hand and cook the chicken at the proper temperature; it will be delicious EVERY. SINGLE. TIME! I like to let mine marinate for 24 hours but if you are in a pinch, 30 mins or an hour will do.
We just recently started eating cauliflower mash instead of my beloved white cheddar mashed potatoes. We still eat those on occasion or on a Supper Sunday, but as Jeff adjusts his diet as season nears, this is definitely the healthier option. Good thing it’s so tasty! I was especially skeptical but it’s a wonderful substitute. You still get the buttery rich flavor of mashed potatoes but half the calories.
Easy Roasted Chicken Breast
Yield 4 servings
Fail-proof recipe for easy roasted chicken breast! Marinated with herbs, olive oil, and garlic-- it always turns out juicy.
- 4 bone- in chicken breast
- 2 tbsp olive oil
- salt + pepper
- 3 cloves of garlic, crushes or grated
- 1/2 a shallot, minced or 1 green onion, sliced (optional)
- parsley, chopped (any other herb)
- thyme (or any other herb)
- juice of 1/2 a lemon
- Rub the chicken with the crushed garlic, minced shallot, and herbs. Make sure to get under the skin and both sides of the chicken breast.
- Season with salt, pepper, and drizzle with the olive oil. Squeeze lemon juice over the top.
- Marinate for as long as possible without exceeding 48 hours.
- Roast at 425 degrees for 45 minutes.
- Remove the chicken from the oven and reserve cooking juices. When ready to serve, spoon juices over the top of the chicken breast.
Some other herbs to try: oregano, chives, cilantro
Creamy Garlic Cauliflower Mash
Yield 4 servings
A lightened up version of an American Favorite: Mashed Potatoes. This cauliflower mash is creamy, buttery, and delicious just like mashed potatoes.
- 1 head of cauliflower
- 2 cloves of garlic, peeled
- 2 tbsp ghee butter, melted or olive oil
- 2 tbsp milk (dairy or nondairy will work)
- 1/2 tsp salt (+ more to taste)
- 1/4 tsp pepper
- Steam the cauliflower florets and garlic cloves till fork tender; about 10 minutes.
- Add, steamed cauliflower and garlic to blender. Add milk, butter (or olive oil), salt, and pepper.
- Pulse till smooth. Taste and re-season as necessary.
If your cauliflower mash is too thick or not quite smoothe enough, add more milk or a little olive oil!