Michigan 
Chicken’s popularity in America began in the 20th century. Before then, chicken was primarily served on special occasions or for Sunday dinner. After WWI, restaurants added young and tender broiler chickens to their menus. This was an alternative to market offerings of small, stringy birds past their egg-laying prime. Demand for chicken grew during WWII, when the government promoted it as an alternative to beef, which was being rationed. Today, chicken is the preferred meat in the United States and is served in a variety of ways—fried, roasted, or baked. This recipe uses tender breast meat and goes well with most side dishes.
Recipe Servings: 6
Prep Time
3 minutes
+ 5 minutes resting
+ 5 minutes resting
Cook Time
22 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5–6 chicken breasts (boneless, skinless)
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp seasoned salt
- ¼ tsp paprika
- ¼ tsp ground black pepper
Directions
- Preheat oven to 400°F. Lightly grease a baking sheet or pan.
- Toss chicken well with olive oil, Italian seasoning, seasoning salt, paprika, and black pepper.
- Place chicken on prepared pan and bake 22–26 minutes or until internal temperature reaches 165°F.
- Let chicken rest 5 minutes before slicing.
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