Roasted Cajun Chicken Breast

CHEAP, FAST, EASY...when you have a busy week (perhaps the week your precious little nephew comes into the world), you need some no-thought, simple, yet healthy recipes to get your through. Once you learn the "method" to roasting a chicken breast, you can prep this a day or 2 before, and toss it right into the oven for a quick fix on a busy evening!

First of all, I have been a "no-bone on meat" kind of girl for as long as I can remember, until my mother-in-law prepped some amazing "bone-in" chicken breasts on the grill this summer, up at the family cottage in West Branch, Michigan. If you know me in general, I am a little weird about chicken- I need it to be super-trimmed and it totally disgusts me to chew a rubbery piece of chicken that hasn't been cooked well, and there was certainly no way you were getting me to eat something that still had the bone on it! WELL, let me tell ya- I am a new woman and I really feel like I've been missing out on a whole realm of possibilities with chicken!

Ingredients & Recipe:
Printable Recipe

• 2 bone-in, skin on, chicken breasts (Last week my local market had these on sale and I got 6 bone-in chicken breasts for $3!! That's 50cents per breast!)
• 2-3 Tbls. olive oil
• 1 large zip top bag
• 2-3 Tbls. of seasonings; I used 1 Tbls. garlic powder, 1 Tbls. Mrs. Dash, 1 Tbls. of Cajun Seasoning from The Spice House in Chicago. You really should stock up on amazing spices next time you're in Chicago.

Start a day or 2 before if possible, and dump your chicken breasts, olive oil and seasonings into the zip top bag. Seal up the bag well, trying to get most of the air out and toss the chicken around to coat thoroughly. Let your chicken hang out in the fridge for at least 6 hours with all the spicy goodness, up to 2 days.

When you're ready to cook this simple chicken, remove it from the fridge and let it hang out on the counter (in the bag) while you preheat your oven to 400 degrees. Taking the chill off of the chicken before you cook it will allow it to cook more evening throughout which is important as you don't want want to be eating uncooked chicken! When you're oven is ready, simply slap your bird breasts, skin-side UP, onto an oven safe dish, (preferably something with a lip or sides so you don't lose any juices), and roast for about 30 minutes. Depending on the size of your chicken breasts, you may need to cook longer.

(To test done-ness, stick a thermometer into the thickest part of the meat-when you get to 165 degrees, your chicken is done. No thermometer? Stick a fork into the thickest part of the meat for 30 second- if the fork tip is pretty hot when you remove it, your chicken is probably done, but if it is just a little warm or cool, let it cook longer.)

You will find with this method, that you have barely any preparation, very little clean up, and the TASTE...OMG, chicken was meant to be cooked this way. It will be moist and flavorful, NOT chewy and you get so much more for your money.

You Could Also Try...

• Enjoy chicken over a bed of lettuce for your own homemade Cajun Chicken Salad
• Dice the cooled cooked chicken and toss with mayo, diced celery, diced onions, S & P, for a delicious chicken salad mix.