Ingredients
2 lb ± boneless chicken breasts, trimmed
to taste fresh cracked sea salt
to taste fresh cracked black pepper
to taste red pepper flakes
to taste garlic powder
to taste herbs de Provence, Italian seasoning, poultry seasoning, etc.
Instructions
If using fresh chicken breasts, preheat oven to 350°F convection roast; If using frozen chicken breasts, preheat oven to 375°F convection roast.
- Line baking sheet with foil to make your clean up easier. You can do this with as many or little chicken breasts as you’d like. If you use more than will fit on one baking sheet, while allowing for room for them to release steam, simply line another and bake 2 sheets, or even do them in batches.
- If using fresh chicken breasts, do not beat the chicken; simply remove the chill and any obvious pieces of fat.
- Place chicken breast on baking sheet and season liberally with salt, pepper, garlic powder, crushed red pepper, and whatever flavored herb mixture you’d prefer such as cumin, curry, chipotle, herbs de Provence, etc. Flip using tongs. Season other side.
- Roast for about 25 minutes for unfrozen or 35 minutes for frozen. Tips: You’ll know they’re done when you cut into the thickest part of the breast and the juices run clear and chicken is white throughout. You can also test them by pressing on the breast; it will be firm but a little springy. Just be careful not to completely overcook them. Internal temp of 165°F is what you’re looking for. Remove and let stand to let juices redistribute. Serve as desired, or store in an airtight container in the fridge until you’re ready to use.