Two split chicken breasts, seasoned simply and roasted until the skin crisps and the meat stays moist. The Tyson birds are brined to stay juicy, so you just need salt, pepper, and heat. Serve with rice or crusty bread to catch the pan juices.

Serves 2. 40 minutes, 8 at the stove.

About 280 calories a serving, 30 g protein, 6 g carbohydrate, 15 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 450°F [230°C]. Pat the two chicken breasts dry with paper towels and arrange them skin side up on a rimmed baking sheet. Rub 1 tablespoon oil over the skin and season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Mince 2 garlic cloves and scatter them over the chicken with 1/2 teaspoon dried thyme. Halve the lemon and set both halves cut side down on the pan beside the breasts.
3. Roast until the skin is golden and crisp and the thickest part of the thigh reaches 160°F [71°C] when pierced with a thermometer, about 32 minutes. While the chicken roasts, think about what you want to serve alongside.32 min

Note Swap the thyme for dried oregano or rosemary if you have it. Leftover chicken keeps covered in the fridge for three days; shred it and use it in grain bowls or tacos. Serve with steamed broccoli or a simple green salad and rice pilaf to catch the pan juices.