Rosemary and Thyme Split Chicken Breasts

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Since I have been nauseous a lot, I’ve been trying to find foods that are easy on my stomach. I’ve been eating a lot of carbs, white meats and fruits/veggies. Those things never seem to bother me. Unfortunately, cheese really hasn’t been my friend lately. And cheese was basically a food group on it’s own for me before. I ate cheese with every meal and as a snack. It’s really upsetting. If you have any tips on nausea let me know! I still am not back to my normal self even with a super restrictive diet!

Chicken has been a staple in our house lately and cooking chicken can get boring. We tend to cook it the same way every time and get tired of it really fast. I don’t usually buy chicken breasts unless I have a new recipe that I want to try using it and I definitely don’t usually buy bone in chicken breasts. These were delicious though and I think I will be making it a new staple in our house. Chicken breasts tend to dry out very easily, but having the bone in makes that much better. Plus you can season these with anything and have it taste good! We went with summery flavors on this chicken, like rosemary. I can’t wait to grill chicken this summer!


Rosemary and Thyme Split Chicken Breasts

Yields – 2 servings

Prep time – 5 minutes

Cook time – 45 to 60 minutes depending on the size of the chicken

Ingredients

  • 2 split chicken breasts
  • 2 TSP of olive oil
  • 1/2 tsp of rosemary
  • 1/2 tsp of thyme
  • 1/4 tsp of salt and pepper

Directions

  1. Preheat the oven to 375 degrees.
  2. Place the chicken into the pan you will be baking it in and drizzle the olive oil over the chicken. Sprinkle the spices onto the chicken.
  3. Bake for 45 to 60 minutes depending on the size of your chicken. After 45 minutes cut the thickest part of the chicken open to tell if it is done.
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