My favorite quick chicken breast recipe has hardly any ingredients and is fast so it's good for mid week, but the cooking method makes it so delicious and tender. No more dried out breast meat!
Oregano parmesan crusted chicken:
3 chicken breasts
Olive oil
Knob of butter
Oregano, about 1-2 tsp to taste
Sea salt and ground pepper
About 2tbsp grated fresh Parmesan
Take the breasts from the fridge 30 mins before cooking so they're nearly room temp. Pat dry, then coat them fairly generously in olive oil, sea salt, pepper, lots of oregano and finally the grated parmesan.
Heat the oven to 190C, then heat a pan on the hob until really hot. Melt a knob of butter in the pan until foaming, place the breasts in, and time them for 3 minutes. Don't move them around, just let them sit and brown.
Turn them over after the 3 minutes is up, quickly baste with the browned butter, and now put the pan into the oven for exactly 6 minutes, no more than that.
After 6 minutes, take the pan out, cover it with foil, and rest it in a warm place for 8 mins or so.
Slice the breasts thickly, and spoon over the resting juices as you serve. Goes well with a crunchy jacket potato and roasted broccoli.
For when there's more time to marinade, my favourite chicken dish is Yotam Ottolenghi's roast chicken recipe below:
Roast Chicken with Chili and Basil
1 tbsp sunflower oil
2 tbsp sesame oil
1 tbsp Dijon mustard
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp dried chili flakes
3 spring onion
4 chicken joints, skin and flesh slashed
4 mild red chilies
8 basil leaves for garnish
Sea salt and freshly ground black pepper
Whisk the oils, mustard, soy sauce, vinegar and chili flakes together. Season with salt and some pepper.
Roughly chop the spring onions and add them to the sauce with the chicken and the whole chilies. With your hands, rub the chicken well with marinade and then keep refrigerated overnight.
Preheat the oven to 200 c.
Place the chicken in a roasting tray and place in the oven for 35-40 minutes or until cooked through.
Arrange the chicken on a serving plate, place the chilies on top, spoon off most of the fat from the liquid in the tin, and then pour the remaining juices onto the chicken. Garnish with the torn basil.
This goes well with rice pilaf and a flatbread.
