If you know what you are looking for, spices don’t have to break the bank. My favorite way is to buy in bulk and keep some out in jars and extra in the refrigerator. I love making my own spice blends so I can very quickly make dishes like this crispy baked split chicken breast recipe.
This recipe makes the absolute best umami sauce, especially if you cook veggies in the pan with the chicken drippings. I love to add broccoli and garlic cloves. To balance my plate, I like to serve it with a brown rice/quinoa mixture, roasted sweet potatoes and a side salad.
If I am using leftovers from this recipe, I will shred up the meat with spring onions, shredded carrot, 1/3 part chipotle mayo 2/3 part regular mayo, lots of pepper, salt and a little touch of apple cider vinegar and honey. It makes a perfect sandwich, salad, chicken broth, or quick family dinner.
I will use this spice and sauce mixture for so many dishes. They are my go-to ingredients to make every regular weeknight meal absolutely delicious. When I stock my cabinet with high quality spices, friends and family are thoroughly impressed when I make this dish.
A family member once said, “I already feel healed, just from eating this dish!”
One split breast + 4 drumsticks does not last long between 4-6 people. With happy bellies and rosy cheeks, everyone is asking for this recipe again.
This crispy baked split chicken breast recipe has 15% or more of the recommended daily amount of: Vitamin B6, Iron, Potassium, Vitamin A.
My goal as a nutritionist and recipe developer is to help people become more aware of how their nutrient deficiencies connect to their health concerns. There is nothing more empowering than eating to specifically fuel your body to function optimally and actually feel the benefits. I love this recipe because it always leaves my family and me feeling happy and healthy.
Looking for some tips on how to use spices? Download my spices toolkit!
- 1 whole chicken, bone in & skin on separated (a griller pack with individual pieces)
- salt
- garlic powder to taste/cover
- onion powder to taste/cover
- black pepper
- paprika
- chili powder
- 1 tsp tomato paste
- 1/2 cup white wine
- 1/2 cup bone broth
- 1 tsp high heat fat or oil avocado, ghee, bacon, or chicken fat
-
Heat a large skillet on medium heat & preheat the oven to 425 degrees F.
-
Add your oil and make sure to distribute around the pan.
-
Pat chicken pieces until they are very dry & sprinkle with salt.
-
When the oil is hot, add your chicken pieces to the pan skin side down and let it fry for 3-4 minutes until crispy.
Make sure not to crowd the pan! If the pan begins to smoke, turn down the heat to medium low to make sure it does not burn the chicken! The idea is not to get it dark golden brown, but light golden. It will finish crisping in the oven, so don't get overzealous at this stage.
-
Flip each piece and crisp on both sides. Once that is done, transfer the chicken to a larger pan or plate.
-
Make sure each piece of chicken is skin side up and dust each with your spices.
-
With the pan still on low heat, add your tomato paste and stir around to heat. After about 30 seconds, deglaze the pan with white wine and broth. Pour into your pan with chicken (don't pour directly onto the skin as it will become soggy) or leave in the skillet and add the chicken back with some vegetables.
-
Transfer your meal to the oven and cook at 425 for 15 minutes. Reduce to 375 and finish cooking it for 30-45 minutes.
- 1 whole chicken, bone in & skin on separated (a griller pack with individual pieces)
- salt
- garlic powder to taste/cover
- onion powder to taste/cover
- black pepper
- paprika
- chili powder
- 1 tsp tomato paste
- 1/2 cup white wine
- 1/2 cup bone broth
- 1 tsp high heat fat or oil avocado, ghee, bacon, or chicken fat
-
Heat a large skillet on medium heat & preheat the oven to 425 degrees F.
-
Add your oil and make sure to distribute around the pan.
-
Pat chicken pieces until they are very dry & sprinkle with salt.
-
When the oil is hot, add your chicken pieces to the pan skin side down and let it fry for 3-4 minutes until crispy.
Make sure not to crowd the pan! If the pan begins to smoke, turn down the heat to medium low to make sure it does not burn the chicken! The idea is not to get it dark golden brown, but light golden. It will finish crisping in the oven, so don’t get overzealous at this stage.
-
Flip each piece and crisp on both sides. Once that is done, transfer the chicken to a larger pan or plate.
-
Make sure each piece of chicken is skin side up and dust each with your spices.
-
With the pan still on low heat, add your tomato paste and stir around to heat. After about 30 seconds, deglaze the pan with white wine and broth. Pour into your pan with chicken (don’t pour directly onto the skin as it will become soggy) or leave in the skillet and add the chicken back with some vegetables.
-
Transfer your meal to the oven and cook at 425 for 15 minutes. Reduce to 375 and finish cooking it for 30-45 minutes.
Copyright secured by Digiprove © 2019 Aimee Hockett
“Lovely recipe. Sadly my Thai green curry paste wasn’t as hot as I wanted it, but it was tasty. Will definitely make again 🙂
”
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!