Roasted Chicken Breasts

CarrolJ's Note:

I created it up some time ago...it's easy, tasty, fairly inexpensive and my family likes it. I have given the recipe as if you were making only 1 piece of meat...most chicken breasts are fairly large and so just use as many pieces as people you are serving unless you think someone may want a second serving. This can also be made using other chicken pieces, if you wish...but do not make with boneless pieces or it will not be as moist.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 1

• 1 piece bone-in skinless chicken breast (per person)
• sweet paprika
• salt
• black pepper
• instant minced onion
• 2 teaspoons chicken base or 2 chicken bouillon cubes
• 1 ½ cups hot water

Directions:

1. Lay chicken breasts in a greased baking dish bone side down.
2. Sprinkle liberally with the paprika covering most of the meat.
3. Sprinkle lightly with salt& pepper.
4. Top each piece with a thin layer of dried minced onion.
5. Bake at 350 degrees for 30 minutes.
6. Remove from oven and turn over all the pieces bone side up.
7. Sprinkle lightly the other side of the meat with more paprika, salt and pepper.
8. Pour in the 1 1/2 cup of hot water.
9. NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.
10. Add the 2 teaspoons of chicken base or bouillon to the water.
11. Bake another 30 minutes.
12. Make sure juices run clear.
13. Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.
14. Turn the pieces back over and serve bone side down for prettiest presentation.
15. The meat should be done all the way through and yet still nice and juicy.

Reviews

[ElaineAnn]

I followed the recipe but used 1 1/2 cups low sodium chicken broth. This made a juicy, tender chicken breast. I loved the single serving too. Thanks for posting CarrollJ. Made for Zaar Chef Alphabet Soup.

[1TexasLizard]

Thank you so much, CarrolJ! I have been looking hard for a bone-in recipe and am thrilled to have found this one. I agree with all that Chef Doozer had to say. The only 2 minor adjustments I made were to use Lawry's Perfect Blend Seasoning and Rub instead of salt & pepper, and Swanson's Chicken Stock because it is lower sodium. The temp and timing were perfect and our chix turned out perfectly...AND smelled fabulous while baking. I will be making this regularly. With gratitude, Elizabeth

[Chef Doozer]

This was an absolutely wonderful way to bake bone-in chicken breasts! Thank you! They were so moist and the recipe was very easy to follow with ingredients on hand.