Easy Oven-Baked Chicken
From The Essential Thyroid Cookbook, by Lisa Markley & Jill Grunewald
Serves 4-6
Ingredients:
1-2 Tbs olive oil or ghee
2-4 boneless skinless chicken breasts
Sea salt and black pepper
Favorite seasonings, optional
Preparation:
Preheat oven to 400 . Line bottom of a sheet plan or baking dish with parchment paper and lightly grease the parchment with oil or ghee.
Gently pat the chicken breasts dry using paper towels. Lay each breast evenly on the baking pan and season with a small amount salt, pepper, and favorite seasonings, if desired.
Cover chicken by pressing a separate sheet of parchment paper firmly against the breasts and tucking it snugly to make a nice seal. Be sure to completely cover all of the chicken.
Place pan in the oven on center rack and bake for approximately 20-30 minutes or until the chicken reaches an internal temperature of 165 F.
Remove from oven and let rest for 5 minutes. Discard parchment paper and enjoy right away or cool thoroughly and store for up to 3-4 days in the refrigerator.
Author’s Notes: The sealed parchment paper keeps the chicken juicy and moist when you are cooking it without its skin. Batch cook several breasts at a time in advance to easily incorporate into soups, salads, sandwiches and wraps
