Review: While I call it spicy baked chicken it wasn't overly spicy. Had I added my cayenne pepper or even had some chili powder on it as well it would have been spicier than what it was but you could still taste the heat from the cayenne pepper. I also didn't measure the ingredients I just sprinkled some on top of the chicken so it was enough to coat. It also was really moist (probably the most moist chicken I've had); however, I'm not sure if it was because it was so moist I wasn't used to it or because it might have needed to be cooked a tad bit longer, but because I was concerned it wasn't totally cooked in some places I stuck it in the microwave for 1 minute. Unfortunately, that overcooked it because then it became dry. But seeing how that's a cooking time issue and not a flavor issue I wasn't too concerned about it. All-in-all I liked the flavor. It gave it a nice kick beyond just plain chicken and one I will cook again, especially if I don't know what else I want because it only took 20 minutes to cook. I served it with the oven-roasted garlic green beans I've cooked many times but you can eat it with whatever.
Recipe:
- 4 boneless, skinless chicken breasts
- salt
- pepper
- olive oil
- paprika
- cayenne pepper
- onion powder
- parsley
- thyme
- rosemary
- cumin
- chili powder, optional
- chicken broth, optional
Drizzle olive oil over the chicken breasts then cover with the spices and herbs. Mix together. Preheat the oven to 400 degrees. Stick the chicken in a baking pan lined with aluminum foil* and cook for 20-25 minutes.
*I put aluminum foil on the bottom of the pan because I did not have chicken broth to pour at the bottom to help with the moisture. If I had chicken broth I would have poured that at the bottom of the pan instead of putting the aluminum foil.
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