Oven roasted chicken breast
Based on Jamie Oliver’s recipe
Chicken breast in the oven is a classic recipe, but you can still add a little twist to it. My favorite TV chef, Jamie Oliver, for example, baked chicken in milk with fresh sage, garlic, lemon, and a little cinnamon. I’ve made the recipe in his book many times because my family loves it. This time, I’ve adapted it into a healthier version to better fit my diet.
How is this recipe different from Jamie’s recipe?
- Jamie Oliver pre-fried the chicken. This does indeed give the chicken a more delicious, crispier taste, but I didn’t want to use a separate pan and spend time on it, so I put the chicken straight into the oven.
- The original recipe calls for a lot of butter and full-fat milk. I replaced these with healthier ingredients.
Tip
If you are on a diet, do not eat the skin, as it contains unnecessary calories due to its fat content. However, chicken skin is excellent for keeping the meat underneath tender. Therefore, I recommend leaving it on when roasting. This protects the meat from drying out.
What can you use it for?
- for salad – for example, for this
- for wraps – for example, for this
- for chicken sandwich spread – for example, this one
What can you add to it?
It goes well with all kinds of purées, but vegetables are also a perfect match. I like to eat it with spinach and pearl barley. Recipe here.
e-book (pdf)
Vagány Receptek
Gyakori kérdés nálad is hogy ,,mit főzzek ma?” Ez az e-book segít, hogy mindig tudd a választ.
Oven roasted chicken breast
Ingredients
- 1 skin-on chicken breast with bones
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- 200 ml milk
- 5 fresh sage leaves (dried is fine if there is nothing else)
- 6 cloves garlic
- zest of 1 lemon
- 1 small stick of cinnamon
Instructions
- Preheat the oven to 200°C or 392°F (bottom and top heating with air circulation).
- Wash the chicken breast to remove any remaining bones or other unwanted bits. Dry it on paper towels and season with salt and pepper.
- Place in a heatproof dish, drizzle with olive oil and place in a preheated oven. Bake for 10 minutes, then remove and add the following:peeled garlic cloves, lemon zest, cinnamon stick, sage leaves.
- Then pour the milk over it and cover with aluminum foil. Put it back in the oven and bake under the foil for about 45 minutes, then remove the foil and bake for another 15 minutes. During this time, turn the chicken a few times and baste it with the milk.
- Check that it is soft enough and that the outside is crispy. When ready, remove from the oven, cover, and leave to rest for 15 minutes. This will make it even more crumbly.
Calories and macros
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