Ingredients:
2 teaspoons dried crushed rosemary
1 1/2 teaspoons dried thyme
1 1/4 teaspoons garlic powder
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
3 to 3 1/4-pounds bone-in, skin-on chicken breasts (about 4 large or 3 extra-
large breasts), patted dry*
2 tablespoons extra-virgin olive oil
Instructions:
1. Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone baking
mat or parchment paper.
2. Stir together the rosemary, thyme, garlic powder, salt, pepper, and turmeric in
a small bowl—or shake together in a small jar.
3. Place chicken breasts skin side up on the baking sheet. Brush just the skin
side of the chicken with olive oil. Then massage just the skin side with the
herb-and-spice mixture.
4. Roast until the chicken is cooked through (minimum internal temperature of
165°F using a meat thermometer) and skin is browned, about 35 to 40
minutes (timing varies).
5. Let stand for at least 5 minutes. Serve with Creamy Herbed Boursin Pasta
with Roasted Veggies or One-Pan Mediterranean Rice, Beans & Veggie Bake.
*For best results, bring chicken out of the refrigerator and let stand about 30
minutes at room temperature before preparing it in this recipe.
Serves: 4
Protein: 68g
Calories: 480