Roast Chicken Breast

Tools

• Oven
• Baking dish or sheet pan
• Meat thermometer
• Knife
• Cutting board
• Spoon or brush

Materials

• Chicken breast
• Oil or melted butter
• Salt
• Black pepper
• Optional seasonings such as garlic powder, paprika, or herbs

Safety

• Cook chicken to an internal temperature of 165°F / 74°C in the thickest part.
• Avoid cross-contamination: wash hands, tools, and surfaces after handling raw chicken.
• Use oven mitts when handling hot cookware.
• Rest the chicken a few minutes after roasting for better juices and more even temperature.

Steps

1. Step 1: Preheat the oven

   • Set the oven to 425°F / 220°C.
   • Place a rack in the middle of the oven.

   Check: The oven is fully preheated before the chicken goes in.

2. Step 2: Prepare the chicken

   • Pat the chicken breast dry with paper towels.
   • Place it in a baking dish or on a sheet pan.
   • Rub lightly with oil or melted butter.
   • Season with salt, black pepper, and any optional seasonings you like.

   Check: The chicken is evenly coated and seasoned. · Raw chicken juices have not touched other foods or clean surfaces.

3. Step 3: Roast the chicken

   • Put the chicken in the oven.
   • Roast until the chicken is cooked through, usually about 18–25 minutes depending on thickness.

   Check: The surface looks lightly golden. · The thickest part feels firmer than when raw.

4. Step 4: Check for doneness

   • Insert a meat thermometer into the thickest part of the chicken breast.
   • If it reads below 165°F / 74°C, return the chicken to the oven for a few more minutes and check again.

   Check: The internal temperature reaches at least 165°F / 74°C. · The juices run clear when the thickest part is cut.

5. Step 5: Rest and serve

   • Remove the chicken from the oven.
   • Let it rest for 5 minutes before slicing or serving.

   Check: The chicken has rested long enough to keep more juices inside. · Slices look moist and fully cooked with no pink center.