Super simple but so delicious and healthy.
- Chicken Breasts with or without the bone behind them.
- A tablespoon of garlic paste.
- Salt and pepper as per your preference.
- Extra virgin olive oil. Must be adequate for liberally coating the chicken.
- Parchment paper.
- Both the flat and the grill tray for baking.
Rub the olive oil, garlic paste, pepper and salt on the chicken. Let it marinate for about twenty minutes.
Wrap the chicken in parchment paper. Use two sheets if you need. Make a small hole on top. Place this on the flat tray.
Bake in a preheated oven at 220C for twenty minutes.
Remove. Carefully open the parchment paper. Leave the paper on the flat tray. Keep the chicken on the grill tray. Keep the inner side facing up. Put both trays in the oven and bake for another fifteen minutes. Keeping the flat tray below the grill tray will prevent the juices that drip from ruining your oven. Leaving parchment paper on top of the flat tray makes clean up easy.
After the fifteen minutes, turn the chicken so the smooth side faces up. Use only top heat and grill for five minutes. Check for internal temperature of 75C at the thickest part using a meat thermometer.
Let it rest for about five minutes before slicing.
Garnish with fresh herbs.