So who’s crazy enough to be roasting chicken when it’s 105 degrees outside? That would be me! And I served it with lemon-sage spaghetti squash, which also seems out-of-season, but actually IS in season here in Texas, since it came in my most recent Greenling basket (who would have thought – winter squash in early August?!).
I know it’s absolutely the wrong time of year for a roasted chicken meal, but I had all of the ingredients and was really craving some chicken, so this was just the thing! I adapted this recipe to use chicken breasts (instead of a whole chicken), as that’s what I had on hand. It smelled amazing while it roasted in the oven, and it tasted amazing, too! We will definitely be making this one again!
Paprika-Rubbed Roasted Chicken Breasts
Adapted from Martha Stewart Living, Jan 2011
1 tablespoon paprika
1 teaspoon dried oregano
1 tsp kosher salt
1 Tbsp olive oil
4 bone-in chicken breasts halves with skin (remove skin before eating)
2 heads garlic, halved horizontally
2. Reduce oven temperature to 400 degrees. Roast chicken for 50-60 minutes, until juices run clear and an instant-read thermometer inserted into the thickest part of the meat reaches 175 degrees. Tent foil over chickens, and let rest at room temperature for 10 minutes before serving with roasted garlic.
Nutritional info (will change if you eat the skin):
Total Fat: 6.9 g
Cholesterol: 73.1 mg
Sodium: 347.8 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.2 g
Protein: 28.2 g