I had promised the twins some baked chicken so I was a little disappointed when my husband came home with chicken fillets instead of chicken thighs. I have always felt that chicken breast dries out quite quickly as opposed to chicken thighs, so I was skeptical about how dinner would turn out.
I had researched that using a little brown sugar in a spice blend can counter the drying out of protein and so I decided to give it a try. The result was ASTOUNDING! We had succulent juicy baked chicken breasts with vegetables that the family loved, and I was in seventh heaven, having sliced it over my salad. As they say, this was a winner, winner chicken dinner!
The spice mix seasoned the chicken perfectly, the touch of brown sugar caramelised the spice blend, and the juices were perfect to drizzle over the cooked meal - that was a welcomed addition to my salad.
While brown sugar and chicken may seem odd, do not let that put you off. The sweetness of the sugar is masked by the spice blend and it shouldn't work, but it does!
Prep 10 min // Cook 18 min
3 chicken fillets cut in half lengthways (Making 6 fillets)
2 tbs olive oil
1 tbs garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried basil
1 tsp mustard powder
Salt and pepper to season
1/2 tbs brown sugar
Preheat your oven to 220 degrees and line a baking tray with foil and baking paper on top.
Add all the spices and sugar (except the oil) to a bowl and mix well.
Drizzle 1 tbs of oil on one side of chicken breasts and rub over. Sprinkle the spice blend over the chicken and rub in well.
Place the seasoned side chicken down on top of the baking paper and drizzle the other side with the remaining olive oil, then sprinkle and rub the spice blend over the chicken.
Bake in a hot oven for 18 minutes.
Serve immediately with vegetables (or side of your choice), and drizzle the juices over the top.
To use as a salad dish, cut the chicken thickly, top over your salad and use the juices as a salad dressing.