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Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
This Juicy Garlic Herb Chicken Breast in Oven is a quick and easy 30-minute chicken breast recipe you can make for dinner in simply no time. Packed with lean protein and flavorful herbs, this low-carb chicken dinner definitely qualifies as a winner-winner chicken dinner! Make sure you try Garlic Herbs Chicken Bites and Baked Herb Chicken Breasts in a Creamy Sauce
It's one of my go-to chicken dinners, especially on days when I am on a diet, I am ravenously hungry, and I have zero energy left to cook a sprawling dinner.
400 degrees F or 204 degrees C is the best temperature to bake chicken breast. However, if you are baking it at a higher temperature, such as 425, then make sure youcover your chicken breast with aluminum foilto ensure it doesn't get dry on the inside.
I follow a simple rule of thumb while baking chicken breast. It's called the high heat low time method. I have been following this method since childhood. My mother used to say that if you have a chicken breast about 1/2 inch to 3/4 inch thick, then it's the best. She would always use a meat mallet to beat out the thick part. She said it helps the chicken cook thoroughly and distributes the juices evenly.
She would always say - "Bake it at a high temperature for just 20 minutes and make sure you check its doneness at the 20-minute mark before cooking it further." She would open the oven door and check the doneness of the chicken after every minute once it hit the 20-minute mark. She would always caution me when it reached the 22 or 23-minute mark. She said that's when you should be extra careful. The chicken tends to get dry, chewy and tastes completely inedible - just like leather.
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