It rained here the other day, so plans of barbecued chicken quickly changed to another standby here at the Oakridge BBQ household; roasted chicken breasts. They’re quick, easy, make very little mess, and everyone in the house, from our 2 year-old to our tweens, just tear them up.
For hardware, you’ll need a sheet pan, a pair of tongs, kitchen shears or sharp knife, and a basting brush.
For software, you’ll need chicken (we prefer boneless/skinless breasts), extra virgin olive oil, and some Oakridge BBQ Game Bird & Chicken rub.
Preheat oven to 350*
Trim any extraneous fat off each piece with kitchen shears or a sharp knife.
Arrange trimmed chicken breasts evenly on baking sheet. Place them so they are upside down on the sheet pan (you’ll see why in just a minute).
Drizzle olive oil on the bottoms of each piece and brush it for even coverage.
Evenly shake Oakridge BBQ Game Bird & Chicken Rub on the bottom of each piece. Our rubs are very low in sodium, so you don’t have to worry about using too much and it becoming too salty. Instead, the more you add, the spicier it gets.
With the bottom of each piece evenly covered in EVOO and rub, gently flip each piece over. Just flip them in place so the tops are now up.
Drizzle olive oil on the tops of each piece now and brush it for even coverage.
Evenly apply rub to top side of each piece. By seasoning the bottom first, you can ensure a beautiful presentation because the top side is up during cooking.
Wait a few minutes for the rub to fully dissolve on each piece.
Place in 350 degree oven and cook for 35 minutes.
Check for doneness by inserting an instant read stem thermometer into the thickest part of the largest piece on the sheet pan. If it reads at least 160 degrees, they’re done. However, unless your chicken breasts were gargantuan in size or still frozen in the middle, we’ve found 35 minutes is more than ample to cook them perfectly without overcooking and drying them out.
Finally, remove them to a serving plate and allow to rest for 5 minutes before serving or slicing.