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Take the boring out of chicken with this easy and big in flavor Roasted Spices Baked Chicken Breasts. The beauttiful nutty and savory tastes of fennel, caraway and cumin will keep you wanting more. Roasting the coriander, fennel and caraway seeds gives tremendous depth to the nuttiness and savory flavors. You can also substitute cumin seeds and add them to the roasting process. Whenever I make this recipe there is never leftovers. I like to use the bone-in chicken breasts because I find them more flavorful, juicy and comes out super tender. You can substitute boneless breasts, but let them marinate for 30 to 60 minutes and adjust cooking time – they will cook faster.

Note: this recipe can also be grilled.

This dish will brighten up any weeknight dinner table. I hope you will make and enjoy it as much as we do. Happy cooking!

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Maple Syrup Roasted Butternut Squash

Stovetop Macaroni & Grass Fed Ground Beef

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Roasted Spices Baked Chicken

This is a very easy and amazimgly delicious chicken breast recipe.

5 from 1 vote

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Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Easy, Healthy, Mediterranean

Keyword: Baked Chicken Breasts, Caraway Seeds, Coriander Seeds, Cumin Powder, Easy Chicken Recipe, Fennel Seeds, Mediterranean Cuisine

Prep Time: 3 minutes minutes

Cook Time: 45 minutes minutes

Resting Time:: 15 minutes minutes

Servings: 3 People

Calories: 440kcal

Author: Yasmin Jackson

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Ingredients

• 2 1/2 pounds bone-in chicken breast about 2 breasts (score each breast 2 to 3 cuts). You can substitute boneless chicken breasts.
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon red pepper flakes (can substitute cayenne pepper)
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 1/4 teaspoon sea salt (adjust for your diatery requirement)

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Instructions

• Preheat oven 375 degrees Fahrenheit.
• In a frying pan, over medium heat, roast the coriander, fennel and caraway seeds for 5 to 6 minutes until you smell the aroma and the seeds starts to brown slightly.
• Transfer the roasted seeds to a spice grinder. Grind up to 30 seconds.
• Add to the grinder: red pepper flakes, black pepper, ground cumin, and sea salt. Grind 30 seconds to incorporate thoroughly into a fine powder.
• Transfer the spices to a small bowl.
• Pour in the olive oil. Mix to make a wet paste.
• Place the chicken breasts on a sheetpan lined with parchment paper or a silicone mat.
• Season the chicken breasts thoroughly all over using all of the paste.

  Note: if using boneless chicken breasts, allow to marinate 30 minutes or up to 1 hour.
• Bake the chicken breasts for 30 to 40 minutes until they are nicely brown and cooked to 165 to 175 degree internal temperature.
• Allow the chicken to rest 15 minutes before slicing. Or serve whole with your favorite side dish. Enjoy!

Notes

This recipe can also be grilled.

Nutrition

Calories: 440kcal | Carbohydrates: 2g | Protein: 65g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 1328mg | Potassium: 1150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg

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