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Baked Herbed Chicken


1 Package of Herb Blend for Chicken
2 Pounds of Skinless, Boneless Chicken Breasts*
4 Tablespoons of Olive Oil, divided

Prior to starting: Place a small ovenproof bowl filled with water in the middle of a 9 X 13 glass baking dish. This is the secret to cooking moist chicken!

Pre-heat oven to 400°. Cut chicken into 12 or 13 similar size pieces (about 3” x 2” each), removing any fat or gristle. Place pieces in 1 layer in the glass baking dish around the bowl of water. Drizzle 2 T of oil over chicken. Pour ½ the seasoning package in your hand and sprinkle evenly over top of chicken. Pour the remaining seasoning in your hand and again sprinkle evenly over the top of the chicken. Cover tightly with foil. Bake 20 minutes on middle rack. Remove from oven; rest 5 minutes. Uncover and drizzle remaining oil over chicken. Slice or serve whole, spooning pan juices over chicken. Serves 6.

* As with all proteins, remove chicken from the refrigerator about 30 minutes prior to preparing.  If using a gas oven, check doneness 1-3 minutes earlier. If using only 1 pound of chicken, decrease seasoning by half (about 1 Tbsp), and olive oil by half (2 Tbsp). Cut the chicken into 6 similar size pieces.