This is the easiest recipe for healthy and tasty roasted chicken that I’ve ever found. It’s based on Mediterranean principles, so it does use a liberal amount of extra virgin olive oil. However, if you remove the skin before eating, you won’t be consuming most of that fat.
We have these at least once a week at our house, and they make great leftovers or a moist chicken salad or chicken for soup.
It only requires a few ingredients:
- two to six large chicken breasts with skin and bone
- about a half cup of extra virgin olive oil
- garlic powder
- onion powder
- dried rosemary
That’s it. Oh, and about an hour of time.
Preheat your oven to 400 degrees.
Line a shallow baking pan with foil and spritz with non-stick cooking spray.
Place the rinsed and dried chicken breasts evenly on the pan.
Drizzle with the olive oil. If you want an evenly browned and crisped skin, rub it across the skin with your fingers or the back of a tablespoon.
Sprinkle generously with salt, pepper, garlic power, and onion powder.
Take about a tablespoon of dried rosemary in your hand and crunch it up to make smaller pieces and release the fragrance and flavor. Sprinkle across the chicken.
Pop it in the preheated oven for about an hour – and you have a sizzling, succulent main dish!