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Seasoned Oven-Roasted Chicken

seasoned oven-roasted chicken Entree
Seasoned Oven-Roasted Chicken
  • Prep 10 min
  • Total 60 min
  • Servings 8

Olive oil and herbs from your pantry are all that's needed for tasty oven-baked chicken breasts that can be on your dinner table in an hour. Served with a side of veggies or potatoes, this versatile chicken dinner is easy to make during your mid-week dinner slump. ...MORE+ LESS-

March 20, 2018

Ingredients

8
boneless skinless chicken breast halves (about 2 lb)
1
tablespoon olive or vegetable oil
1 1/2
teaspoons parsley flakes
1
teaspoon seasoned salt
1
teaspoon garlic pepper blend
1
teaspoon dried basil leaves

Steps

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  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish.
  • 2
    Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3
    Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.

Expert Tips

  • To check doneness, cut into chicken piece to make sure that juices run clear and are no longer pink.
  • • Look for tightly wrapped packages without tears, holes or leaks and with little or no liquid. • Check for a fresh odor. If it doesn’t smell right, don’t buy it. • Choose cold packages and stay away from those stacked above the top of the meat case, which may not be cold enough. • Don’t buy any packages if the sell-by date has already passed. • Whole birds and cut-up pieces should be plump and meaty with smooth, moist-looking skin and no traces of feathers. • Boneless skinless products should look plump and moist. • Chicken skin color can vary from yellow to white and doesn’t indicate quality; turkey skin should be cream-colored. • Cut ends of the bones should be pink to red in color. • Place packages in plastic bags so juices don’t drop and contaminate other foods. • Place poultry in refrigerator as soon as you get home. If you’re shopping on a hot day or will be longer than 30 minutes, store it in an ice-packed cooler.
  • • Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged. • Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. • Store in the meat compartment or coldest part of refrigerator, or freeze as soon as possible. • Cook or freeze poultry within 2 days of the sell-by date. • If the poultry is uncooked poultry, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 12 months (whole chicken); 9 months (chicken pieces). • If the poultry is uncooked ground poultry, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 3-4 months. • If the poultry is cooked poultry, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.
  • Sides of steamed veggies make great partners for baked chicken.

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
160
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
240mg
10%
Potassium
220mg
6%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This versatile chicken dinner is the perfect solution to mid-week dinner madness. With just six pantry-staple ingredients and 10 minutes of prep, cooking chicken in the oven couldn’t get easier. Turn this recipe into a full dinner with potatoes and some greens, or make it for tomorrow’s lunch. It’s one of the handiest recipes to have in your recipe box because you can serve it with pretty much anything! It also freezes easily so don’t hesitate to save any extras for another busy day. And if you’re looking for even more no-fail dinner options, explore Betty’s many delicious .

Rate and Comment

kidzrme More than 1 year ago
I took everyones advice and browned on both sides a couple minutes and add 8oz. broth and 3Tbsp margerine.It came out wonderful! I usually have leftovers for my lunch the next day.Not this time!
Kuji1920 More than 1 year ago
This was very good. I split the boneless chicken breasts in half to cut the cooking time. They were tender, juicy and flavorful. I marinated them with fresh garlic and olive oil for 3 hours...very tasty...this is a definite keeper. I plan to saute the leftovers with onions and green peppers...and put over pasta!
KayBee23 More than 1 year ago
I was looking for a really simple, no-fail chicken recipe that I could serve with many different kinds of sides and veggies, and this is definitely it! I also plan on experimenting with different seasonings to change the flavor. I think this is simple enough that even my boyfriend could prepare it :]
7toes More than 1 year ago
I tried it this way and I also did it "my way," which was replacing the spices with sprinkling dry wish-bone Italian salad dressing.   
jsutphin More than 1 year ago
the bomb. w/mashed taters,collard greens, and black eyed peas. shew doggie.pinch salty. made tea also.needs to cook longer for thick breast.common sense.momma said good
smileyhappy More than 1 year ago
RaynaDawn More than 1 year ago
I followed this recipe and added a couple things of my own.  It turned out AMAZING.  I am new to cooking.  I just recently have started to teach myself, (trial & error), LOL!!  I added freshly squeezed lemon juice, a Morton Cracked Peppercorn/Herb rub, a dash of Weber Kick'n Chicken seasoning, and substituted the, "garlic pepper blend," with McCormick California Style Lemon Pepper w/ Garlic & Onion.  I was thoroughly impressed with myself and ecstatic at how this turned out.  Needless to say, NO LEFTOVERS, LOL!!  Also, I could not believe how tender and juicy the Chicken came out.  I was worried leaving it uncovered would dry it out.  My worry was unfounded.  This is a great recipe and an ever better recipe for a beginner.  ENJOY!!!  :))
NorthNoneII More than 1 year ago
Very tasty, but mine came out a tad dry. I'm going to put parchment paper over them next time to keep the moisture in.
Cassity More than 1 year ago
Smells awesome! Serving it with Alfredo sauce and noodles (well maybe with quinoa/brown rice combo). Yum! Easy and delicious.
cakeboo More than 1 year ago
fantastic! i added sliced crimini mushrooms and squeezed 1/2 a lemon all over the chicken and mushrooms and the flavor was out of this world. so easy, this will be my go to oven roasted chicken recipe.
prillstar More than 1 year ago
This recipe is awesome!! I am eating it right now! the chicken came out tender and seasoned to perfection!
3rues More than 1 year ago
This recipe was so simple and had a lot of flavor.  This is definitely a keeper especially when you don't have a lot of time to prep and cook.  Will keep this recipe on hand for sure.
RobinTinaB More than 1 year ago
The flavor is great with some combined adjustments from other reviewers and some of my own: 1) Browned sides of chicken over skillet with olive oil, onion, and garlic. Gives it a yummy external texture/taste. 2) Placed in glass baking dish with 1 cup chicken stock and a 2-3 tablespoons of butter. 3) Generously/evenly sprinkled the following herbs/spices on top: parsley, garlic, onion, basil, thyme, kosher salt, pepper, cayenne, paprika. 4) Periodically poured the stock over the chicken throughout the baking time to enhance flavor.

I disliked that it overcooked a bit so will bake it in less time next time around for optimal moisture. Secondly, I may use a meat tenderizer to make it less thick. Why? The flavor tastes like it would better be atop something else like pasta, rice, etc.
Lori-Iowa More than 1 year ago
I made this for my husband, it was an amazing hit. Loved the spices. Couldn't find "garlic pepper blend" in spices so I bought and garlic and herb seasoning. This is a keeper.
pjz1953 More than 1 year ago
Great recipe for chicken in salads.
meanoldmomma More than 1 year ago
Cander02 More than 1 year ago
This recipe was very good! The chicken was juicy and tender, and there was enough flavor that it was too much or too little. I also added a little mozzarella and out it in the oven for 5 more minutes with a little Parmesan. Yum! This is a keeper.
Anonymous More than 1 year ago
listy6 More than 1 year ago
Made this with roasted garlic potatoes - what a treat! Stuffed the chicken breasts. Appetizer was bruschetta topped with Romano cheese. The house smells terrific!
Anonymous More than 1 year ago
TrishE48 More than 1 year ago
Just to change it up, I buy spices labeled as "Poulty Seasoning". Every one is different so it changes up the way the chicken tastes. Once you find one you really like don't forget to write down the brand and where you found it.
Shortcake101 More than 1 year ago
My Seasoned Oven-Roasted Chicken looks and smells and tastes so good. L-O-V-E-D it!!!!!!!!!
Lbjw0128 More than 1 year ago
Amazing recipe! Quick and easy to prepare! I love it.
Anonymous More than 1 year ago
allywoods More than 1 year ago
awesome chicken recipe, by itself or used cut up in a different recipe. i found that the chicken is moist and tastes fantastic, i do use a little extra seasoning than what is listed.
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GRAMMAGUM More than 1 year ago
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jnelle9228 More than 1 year ago
jessicavega More than 1 year ago
I made this last night for my husband. I used fresh basil and a lil fresh thyme, when I made it though. I thought it turned out amazing. My husband loved it. The basil really gave it an amazing flavor. We ate the chicken just like that and had some chicken flavored noodles with green beans. I would recommend to all. I would make the big change of using fresh basil and thyme too!!
Anonymous More than 1 year ago
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Prettynchi More than 1 year ago
I wish I had read the reviews before trying this recipe. I just made this dish exactly the way the recipe says and felt that the chicken was still missing some flavor. The olive oil kinda drowns out the other seasonings that I added to the chicken. Since I cooked this meal for me and my husband's lunch tomorrow, I'm gonna add a little chicken broth and margarine to our lunch plates to see if when we reheat the chicken tomorrow, whether or not it will help with the taste. I know next time to read the reviews before trying a recipe.
Anonymous More than 1 year ago
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Jessi323 More than 1 year ago
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JennyBellomy More than 1 year ago
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mlagdd More than 1 year ago
I browned the chicken in a skillet for a few minutes on both sides with olive oil, onion, and garlic. I put about 8 oz chicken broth a few tablespoons of butter in a glass baking dish. I put the chicken and everything else from the skillet into the baking dish. I then added spices and some garlic powder. It was AMAZING!! So juicy! My 4 kids said it was the best chicken the have ever had. Served with loaded baked potatoes and green beans for a great meal. This will go into my regular rotation.
HRKneese More than 1 year ago
Took everyone's advice on the chicken broth/stock and it definitely made it moist inside. I've now used chicken stock every time I bake chicken in the oven which is pretty often since it's cheaper than buying propane for the grill all the time. My husband (Mr. Picky) loved it and asks for it all the time! We've gotten to the point where I'll make it for him anytime as long as he helps out. Thanks for the recipe!
BrittanyF05 More than 1 year ago
This was the first time I've used this recipe, so I took everyone's advice about using the chicken broth. The chicken came out moist and delectable, thanks to your advice! My party guests raved about how amazing the chicken was. The only things I changed was adding onion powder, and cooked it for about 45 minutes. Keep posting! It's VERY helpful for first timers!
Mrs-J More than 1 year ago
I browned the chicken for a couple minutes on each side w/ chopped garlic and onion. Also added 8oz of chicken broth and about 3tbsp of margarine to prevent dryness. It came out juicy and everyone loved it!
Anonymous More than 1 year ago
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hulkctr More than 1 year ago
jen082684 More than 1 year ago
I cooked this meal the other night and it was great.my sister inlaw who is the most picky eater ever even loved it.i would definetly recommend it.
Anonymous More than 1 year ago
MKB More than 1 year ago
My husband thought this meal was great. Its very quick to prepare.
MrsJ06 More than 1 year ago
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Lin-Z More than 1 year ago
I found that this was a good recipe the only thing is it can come out little dry as can almost any roasted chicken that doesn''t have a thick coating on it. When I cooked it a secound time I added a small amount of chicken broth to the bottom of the dish. About 15-20 mins into cooking i checked to make sure it still had a nice layer of juice on the bottom. When the chicken was almost done I added a lid to sort of steam in some mof the broth. This really adds a nice flavor to the chicken. Also if you don''t want to open a whole can of broth for this you can buy that real cheap soup noodle mi and only use the seasoning and about 2 cups of water this keeps it strong in flavor the noodle can be tossed or saved either way great broth in lots of flavors real cheap
Rollande More than 1 year ago
We tried it and we all loved it.Easy to make, easy to enjoy,try it tonight,and you will see it''s delicious.