Spicy Roasted Chicken

This is the simplest way for creating really moist, spicy chicken breasts. The key is buying bone-in and skin-on chicken breasts. The bone-in give the chicken much more flavour than regular boneless chicken breasts. The skin locks in the juices and flavours. I always discard the skins after I've roasted the chicken.


Preheat the oven to 350F. Take your chicken breasts and lightly loosen the skin, but don't pull it off. Drizzle a little bit of olive oil over the skin, and rub it under the skin as well. Take some Blackening spices, and do the same thing - under the skin and on top.

Place on a baking sheet with tin foil, and roast for 35-40 minutes, until the juices run clear. Always let the meat rest for 15 minutes before cutting in. Resting period allows for the chicken to retain it's juices and keeps it moist. Discard skins if you prefer.

Serve with Roasted veggies, or use in Blackened Chicken Penne, Spicy Chicken Salsa Soup, or Creamy Rose Sauce with Chicken and Sausage.