Juicy Whole Baked Chicken Breast (Rotisserie-style!)
Servings: 4 servings
Calories: 199kcal
This Juicy Whole Baked Chicken Breast (Rotisserie-style!) recipe is the easiest way to get tender, flavour-packed chicken in the oven without it drying out. With a simple dry brine and quick marinade, this no-fail method gives you golden, rotisserie-style chicken every time.
Ingredients
Chicken
- 220–250 g 4 large boneless, skinless chicken breasts see note 1 for larger
- 1 tsp cooking (kosher) salt (for the dry brine)
Marinade
- 60 ml olive oil
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano or thyme
- ¼ tsp freshly cracked black pepper
- 2 tsp brown sugar
- ½ tsp cooking (kosher) salt
To Serve
- Coleslaw
- Homemade wedges
- Tzatziki (store-bought or homemade)
- Lemon wedges
- Pita bread or flatbread
Instructions
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). The oven must be preheated well (this takes at least 20 minutes for most ovens!). If the oven is not preheated sufficiently, the recipe will not work. (See note 2 for airfryer instructions.)
- Dry brine (do not skip if you want juicy chicken) – Pat the chicken breasts dry using a paper towel. Season evenly on all sides with the salt. Place uncovered on a plate or tray and refrigerate while you wait for the oven to preheat. This allows the salt to penetrate and lock in moisture (the chicken can be left for up to 24 hours).
- Marinate – In a small bowl, combine the marinade ingredients. Rub the mixture evenly over the chicken breasts.
- Bake, covered (steam phase) – Place the chicken in a metal baking dish (this helps retain heat – do not use glass or ceramic). Cover tightly with foil and bake for 12–15 minutes.
- Uncover and finish – Remove the foil, spoon any pan juices over the chicken, then return to the oven, uncovered, for 12 minutes, until lightly golden and the internal temperature reaches 75°C (167°F). If you don’t have a thermometer, the chicken should feel firm but springy and the juices should run clear when pierced. If you would like to caramelise the chicken further, grill (broil) on high heat for 2–3 minutes.
- Rest – Remove from the oven and turn the chicken breast over a few times to coat in the tray juices. Loosely cover with foil and rest for 10 minutes before slicing or serving.
- Serve – Serve the chicken sliced with coleslaw, homemade wedges, tzatziki, lemon wedges and pita bread.
Notes
Note 1 – Chicken breast size Adjust cooking times as follows:
- 200–220 g (8–9 oz) chicken breasts: Covered 10–12 minutes, uncovered 10–12 minutes.
- 300 g (101/2 oz) chicken breasts: Covered 15–18 minutes, uncovered 14–16 minutes.
- Place the chicken in a single layer (don’t overcrowd).
- Cook for 16–20 minutes, depending on size.
- Turn halfway through cooking.
- Cook until the internal temperature reaches 75°C (167°F).
Make Ahead
Dry brine ahead – Season the chicken with salt and leave uncovered in the fridge for up to 24 hours. This improves both flavour and juiciness. Marinate ahead – Prepare the marinade and coat the chicken up to 24 hours in advance. Store, covered, in the fridge. If doing both steps, dry brine first, then add the marinade closer to cooking time. Cook ahead for meals – Cook the chicken, allow it to cool, then store whole or sliced in the fridge. Best sliced just before serving to keep it juicy. See leftovers below for reheating. Meal prep – This recipe doubles well. Cook a larger batch and use throughout the week for wraps, salads, bowls or sandwiches.Leftovers
Fridge storage: Store in an airtight container in the fridge for up to 3 days. Keep whole if possible to retain moisture – slice as needed. Freezer storage: Freeze cooked chicken (whole or sliced) for up to 2 months. Wrap tightly or store in an airtight container to prevent freezer burn. Thawing: Defrost overnight in the fridge. Avoid thawing at room temperature. Reheating (best methods): Microwave – Slice and reheat in short bursts, covered, to prevent drying out. Oven – Cover with foil and reheat at 160°C (325°F) until warmed through. Stovetop – Slice and gently reheat with a splash of water or stock. Serving cold: This chicken is excellent cold – perfect for wraps, sandwiches, lunchboxes or salads.Nutrition Facts
Juicy Whole Baked Chicken Breast (Rotisserie-style!)
Amount per Serving
Calories
199
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
35
mg
12
%
Sodium
951
mg
41
%
Potassium
247
mg
7
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
529
IU
11
%
Vitamin C
1
mg
1
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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