Recipe for chicken breast in oven
Who doesn’t like chicken… Juicy and tender chicken breast full of flavor, OH MY! There are very few who can resist that, right?
I always use a whole chicken when we have chicken breast because I get the skin along with it—and yes, the crispy, salty skin, friends, that is EXACTLY what puts the finishing touch on a delicious piece of chicken breast!
– And the rest of the chicken can be used in all sorts of other dishes!
You can make stock from the carcass for a lovely warming chicken soup (which is absolutely fantastic in the coming cooler months!), you can make chicken curry, and additionally, all the shreds and small pieces can be used for chicken meatballs or classic vol-au-vent.
So, NOTHING goes to waste.
I served the chicken breasts with crispy, oven-baked potatoes and a delicious spicy (but kid-friendly) tomato sauce.
I often find that oven-baked potatoes turn out a bit too soft, but these, for some reason, just became SUPER crispy and perfect!
The tomato sauce had a really good depth and strength and “warmth” from the chili and cayenne pepper.
My daughter was in the kitchen with me for half an hour while the tomato sauce was being made. It was SO cozy, and she thought it was so wonderful to stand there and take care of the sauce, taste it, etc.
And yes, this is how I served the Monday menu! Everything was arranged on one large cutting board, which I placed in the middle of the dining table.
It was a huge hit! It suddenly became extra cozy to sit around the dinner table because it was quite different with all the elements gathered in one place: It made you feel even closer because it became a bit “tapas-like” — or at least, it took some of the cozy elements from the tapas concept! ?
Chicken breast in oven
Equipment
- Deciliter Measure
- Oven
- Knife
- Cutting Board
- Pot
- Hob
- Immersion Hand Blender (option 1)
- Blender (option 2)
Ingredients
Oven-roasted chicken
- 1 Whole Chicken
- Oil neutral in flavor
- Flake Salt to taste
- Pepper from grinder, to taste
Baked potatoes
- 15 gram Vinegar or 1/2 teaspoon salt
- 8 Potato
- 28 gram Oil neutral in flavor
- Flake Salt to taste
- Pepper from grinder, to taste
- Cayenne Pepper to taste
Garnish
- 120 gram Haricot'S Vert from freeze
Spicy tomato sauce
- 1 Onion small
- 2 cloves Garlic
- 1 Red bell pepper
- 50 gram White Wine
- 1 can Tomato chopped or passata
- 400 gram Chicken Stock or broth with 1/2 cube
- 2.3 gram Paprika
- 1.5 gram Chili Powder or chili flakes
- 1 gram Cayenne Pepper
- Pepper from grinder, to taste
- 1.6 gram Onion Powder
- 5 gram English Sauce Worcestershire sauce
- 2.5 gram Apple Cider Vinegar
- 2.5 gram Lemon Juice
Instructions
Oven-roasted potatoes
- Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan). Scrub/rinse the potatoes.
- Cut the potatoes into quarters.
- Place the potato wedges in a pot and fill with water to cover the potatoes.
- Bring the potatoes to a brief boil. Add the oil to the bottom of an ovenproof dish.
- Place the potatoes in the dish.
- Place the dish on the bottom rack of the oven and let the potatoes roast for 45 minutes. Meanwhile, make the tomato sauce.
Spicy tomato sauce
- Chop onions, garlic, and bell pepper.
- Sauté onions, garlic, and bell pepper in a pan with oil.
- Add the white wine now.
- Then add the tomato and stock/broth.
- Add spices. Feel free to spice it up even more if you like. Although you could easily taste both chili and cayenne pepper, it was still a kid-friendly version.
- Blend the sauce with an immersion blender (or pour it into your blender) until smooth and delicious.
- Season with salt and pepper.
- Wait to pour the sauce into a gravy boat until just before serving, so it doesn't sit and get cold.
Oven-roasted chicken
- Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan). Cut the breasts from the chicken. Remember to keep the skin on.
- Add some oil to the bottom of an ovenproof dish. Sprinkle the chicken on both sides with salt and pepper. Place the breasts in the dish.
- Place the dish on the bottom rack of the oven and let the chicken breasts roast for 30 minutes.
- Take the finished chicken breasts out of the oven and let them rest for 5-10 minutes before slicing. Remember to slice across the grain.
Garnish
- Put the green beans in a pot. Cover them with water.
- Place the pot on the stove and let the beans boil for 1 minute. We have a boiling water tap, so I just put them in a bowl and filled it with boiling water, then let them sit and steep a bit.
Presentation
- As mentioned, I served the entire dish on one large cutting board to break a bit with the "conventions". It was a great way to make Monday evening a bit festive!
- I poured the tomato sauce into a gravy boat just before serving and placed it on the cutting board, and I laid the chicken, potatoes, and beans next to each other, also on the cutting board.
- Enjoy your meal!