4 chicken breasts, with skin and
2 tsp cayenne powder
2 tsp (or to taste) coarse salt
1 medium onion
3 garlic cloves
4 bay leaves
1/2 cup water
Using a sharp knife, slice onion in
half, lengthwise, all the way
through the root.
Take brown skin off, and discard.
Place halves cut side down on
cutting board. Cut a small part off
the top of each half.
Slice the onion thinly,srosswide,
at even intervals. Hold onion
with your hand in the process.
Separate onions into single pieces.
Cut both edges off and discard.
Pull the papery skin off and
Slice garlic thinly, crosswise. Hold
it with your hand in the process.
Rub skin of each chicken breast
with 1/2 tsp cayenne.
Sprinkle with salt.
Place chicken breasts into a large
Spread onions on top.
Spread garlic slices and bay
leaves on top. Cover with plastic
wrap and refrigerate for at least
an hour (or overnight).
Preheat oven to 375 degree F.
Place chicken with onions into
ungreased deep baking dish.
Place baking dish with chicken in
oven and bake until deep golden
brown, for 45 minutes to 1 hour,
basting with liquid(from baking
dish) every 10 minutes until the
last 10 minutes (use a spoon to
pour a little of liquid over
chicken). Roasting time may vary,
depending on the oven. The meat
is ready when a meat
thermometer inserted into meat
reads 170 degrees F.
Serve hot with salad or any side
dish you like.
Very easy to make, this recipe is perfect for a
Sunday dinner. Substitute water with white
wine for a fantastic flavor.
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