"I always brine my chicken in a mixture of water and a few tablespoons of salt and peppercorns for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won’t be dry or tough. 💡"
Roast Chicken with Mashed Potato
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- Recipe Card
Prep time: 20mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 boneless skinless Chicken Breast
- 2 teaspoon Oliveoil
- 2 teaspoon fresly ground Black pepper
- 1/4 teaspoon Salt
- 1/4 dried Thyme
- 1/4 powder Paprika
Method
Step 1
Brine your chicken.
Step 2
When your chicken is done brining, drain the brine and blot the chicken breasts completely dry with a paper towel. Then, brush with olive oil and sprinkle on the salt, pepper and any additional seasonings. These spices are a really easy way to amp up flavor. Test Kitchen tip: If your chicken breasts are very thick on one end and not on the other, you’ll want to pound them with a meat mallet until the breast has an even thickness. This helps the chicken cook evenly. A small skillet or saucepan can also be used if you don’t have a meat mallet on hand.
Step 3
Transfer the chicken breasts to a greased baking dish or sheet pan and pop it into a 425°F oven. Allow the chicken to bake uncovered for 15 to 20 minutes, or until the internal temperature reaches 165°F. Test Kitchen tip: The temperature of the chicken is important, under 165°F puts you at risk of foodborne illnesses and over 165°F will be dry and tough, be sure to use a reliable thermometer.
Step 4
Once the chicken gets up to temperature, remove the breasts from the oven and let them rest for about five minutes or so. This lets the juices redistribute in the chicken, locking in the moisture so it doesn’t spill out once it’s cut. And that’s it! Dinner is ready to be served.