Next, I take my chicken breasts and pat them dry with paper towels. This step is crucial because it helps the seasonings adhere better, leading to a more flavorful result. Once dry, I toss the chicken breasts in the spice mixture, coating them well on all sides. For me, getting my hands involved is the fun part – feel that seasoning!
Now it’s time to arrange the chicken on my baking sheet. I prefer to line it with parchment paper for easier cleanup, but it’s optional. I make sure the chicken breasts are spaced out evenly to allow for even cooking and to prevent steaming. I then pop the baking sheet into my preheated oven and let the chicken roast for about 20-25 minutes. It’s the moment I can hardly wait for as that delightful aroma wafts through my kitchen!
As a final touch, I always recommend checking the internal temperature of the chicken with a meat thermometer. Once it hits 165°F (75°C), I know it’s perfectly cooked. After removing it from the oven, I like to let my chicken rest for about 5 minutes before slicing into it. This resting period helps keep the juices locked in, making each bite incredibly tender.
Pro Tips for Best Results
I’ve tested this recipe three ways, and I can confidently say that using fresh herbs made a world of difference. Instead of dried thyme, I tried using fresh ones, and wow, the brightness really elevated the overall flavor! If you have fresh herbs, I recommend using them.
Another tip that I learned along the way is to marinate the chicken for at least an hour, or even overnight, if possible. I often prepare the spice mix in advance and let the chicken marinate in the fridge for the day. When I come home, all I have to do is pop it in the oven, and dinner is served!
Lastly, I’ve found that letting the chicken rest after cooking is absolutely non-negotiable! If you cut into it too soon, those precious juices escape, leaving you with dry chicken. I learned this the hard way, but now I have chicken that’s moist and bursting with flavor every time.
Common Mistakes to Avoid
One common mistake I’ve made is overcrowding the baking sheet. When I first started roasting chicken, I thought I could fit as many pieces on one sheet as possible. Unfortunately, this resulted in steaming instead of roasting. Now, I always ensure there’s adequate space between the chicken breasts so they roast beautifully. (See the next page below to continue…)