Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut in half horizontally to form 4 “steaks” (see note 1)
- 3 tbsp olive oil
- 1 tsp brown sugar
- 1 tbsp lemon juice
- 1 tsp freshly minced garlic (can be substituted with garlic powder)
- 1 tsp sweet paprika
- 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning, oregano or any other herb of choice)
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- Fresh thyme, to garnish (optional)
TO SERVE
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the chicken by using a mallet, rolling pin or your fist to pound it, with a sheet of baking paper on top of the chicken, until it is even in thickness (roughly 1.5 cm/1/2 inch thick).
- In a large bowl, combine the olive oil, brown sugar, lemon juice, garlic, paprika, dried thyme, salt and pepper. Add the chicken breasts and toss to coat evenly.
- Place the chicken breasts on a baking tray lined with baking (parchment) paper. Bake in the preheated oven for 15–18 minutes or until cooked through.
- Allow the chicken to rest for 2 minutes before serving. Garnish with fresh thyme, if using.
- Serve the chicken with mashed potatoes drizzled with the baking tray juices and a side of leafy green salad.
Notes
Note 1 – You can substitute chicken breast with chicken thighs. Use a mallet to pound the thighs so they are an even thickness (approximately 1.5 cm/1/2 inch thick). Adjust the cooking time as thighs will take slightly longer to cook through (20–22 minutes).
Make ahead
Marinate the chicken breasts up to 24 hours in advance, then store refrigerated in an airtight container.
Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for best results. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15–18 mins
- Category: Mains, Chicken, Quick and Easy
- Method: Baking, Roasting
- Cuisine: American, Australian, British