Oven Baked Chicken Platter
I used to be a staunch white meat chicken eater but recipes like this one have made me a convert! With it’s unique cooking technique, the chicken cooks up delicious and juicy. Why eat dry chicken, when you really can’t overcook this recipe?
Surprisingly, it all starts with two loaf pans! But trust me, it's a cool technique you'll want to use again and again.
Warm spices is what makes this dish so delicious.
Toss all the spices into a bowl and add olive oil
Mix well to coat.
Now spray the inside of one of the pans (we like avocado oil for this because it can withstand the heat).
We like avocado oil spray for this. Avocado oil is such a health oil!
I like to put smooth side down for the first layer.
Then smooth side up for the last layer.
Final spray the bottom of the second pan.
Nestle it right on top of the chicken in the first pan!
Press it down to flatten the chicken and pop it into a 350 degree oven to cook for about 40 minutes.
In the meantime, you can make rice. Our favourite is Basmati.
By the way, did you know that you can drastically reduce the starch if you cook the rice the day before and cool it in the fridge? Cooling the rice for 12 hours increases resistant starch 10 fold – even after reheating!
Less digestible starch is a good thing for me because I’m back to trying to lose the weight I regained after my health scare last year. Up until now, I’ve only been cooling down just my portion. But surprisingly Hubs’ last check up revealed he is prediabetic so we might just start cooling the whole lot! Even skinny people can become diabetic.
You can also chop some red onion.
And make a quick pickle with white wine vinegar. Hubs loves onion but raw onion doesn’t agree with him. I find that pickling it helps.
Also cut up some fresh cucumber and tomato.
With English cucumber, you’ll want to remove the seeds. We find a measuring spoon perfect for this task because the metal is thin and somewhat sharp.
Do a quick check with a thermometer to ensure you chicken is done (165 degrees)
Then use a spatula to lift onto a cutting board. Cut each serving of two into thin slices.
I prepared each plate while the chicken was cooking.
Layer the chicken onto a romaine lettuce leaf and serve. I mixed up a quick sauce of things I had in the fridge: roasted garlic, Kefir and tahini but yogurt would be great too to compliment the spices.
This is hands down the most delicious meal I’ve had in a long time – healthy or not!
Oven Baked Chicken Platter
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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