Sometimes you just want an easy meal, right? I often cook chicken this way and use some that night or the next day and then freeze a bunch of it to be used at a later time. It can be served just the way it is with a size of frozen vegetables and it’s a tasty meal, or it can be put in mango chicken, spaghetti, or whatever! I usually just eyeball it as far as proportions go, but here’s an estimate of the amount I use. A rookie mistake it to heavily coat the chicken in oil which gives you a pan of sizzling oil and chicken broth, so coat it lightly!
4 pounds chicken tenderloins or chicken breasts
1/4 c. olive oil
1 T. salt
1 tsp pepper
Mix olive oil, salt, and pepper in a small bowl. Coat a cookie sheet with aluminum foil (so cleanup is easier). Place raw chicken on the cookie sheet with a little bit of space between each piece of chicken. I usually have to use two cookie sheets. Using a basting brush, lightly coat the chicken with the oil mixture. If you have extra oil, you can turn the chicken over and coat it, but that’s not necessary. The most important thing is to make sure you get some salt and pepper on each piece of chicken.
Cook chicken in an oven preheated to 375 degrees for about 20-25 minutes. Chicken is done when you cut it and it shreds like chicken (think Chick-fil-a sandwich), or when you press on the top and it feels firm to the touch. Make sure you let the rest of the chicken rest for 5 minutes before cutting so it can soak all those good juices back in and remain moist!
After the chicken cools, you can freeze it. I usually put it in the fridge overnight and then freeze it the next day. It seems to help it freeze better to gradually change the temperature.
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