SEASON WITH
SALT AND PEPPER
BEFORE BAKING
OR TRY THESE
SPICE BLENDS FOR
MORE VARIETY.
1
2
3
4
5
DINNER
IN
AMERICA
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84 | May 2019
3
CHIPOTLE
2 Tbsp. smoked
paprika; 2 tsp.
each ground
cumin and chipotle
chili powder;
1 tsp. each salt,
coriander, and
black pepper; and
½ tsp. cayenne.4
CAJUN-GARLIC
1 to 2 Tbsp. ground
black pepper or
white pepper, 1 tsp.
cayenne, 2 tsp.
crushed dried
thyme, 2 tsp. each
garlic powder
and onion powder,
and 1 tsp. salt.5
FRESH HERB
⅓ cup chopped
fresh basil,
3 Tbsp. chopped
fresh thyme,
1 Tbsp. each
chopped fresh
rosemary and
chopped fresh
mint, 3 cloves
minced garlic,
3 Tbsp. olive oil,
and ½ tsp. each
salt and ground
black pepper.[THE TECHNIQUE]
COLD-
OVEN
CHICKEN
Starting the chicken
in a cold oven
ensures gradual,
even cooking as the
oven heats. Drizzle
6- to 8-oz.
skinless boneless
chicken breast
halves with oil,
season, and place
in a cold oven.
Set temp to 450°F
and bake 25 to
30 minutes or until
chicken hits 165°F.
(Because ovens and
the size of chicken
breasts vary,
temperature is the
best way to test
for doneness.)[CHANGE-UPS]
1
BARBECUE
¼ cup barbecue
seasoning, 2 Tbsp.
garlic powder,
2 tsp. onion
powder, 1 tsp.
ground celery
seeds, and
½ tsp. cayenne.2
MUSTARD-
TARRAGON
2 Tbsp. Dijon-style
mustard;
2 tsp. coarse
salt; and 1 Tbsp.
each black
pepper, chopped
fresh tarragon,
and olive oil.OUR COLD-OVEN CHICKEN DELIVERS JUICY,
TENDER RESULTS EVERY TIME.
Chicken is the No. 1 weeknight protein, but sometimes it’s only meh. We tested
eight innovative techniques before landing on this failproof recipe.The number of weeks the topsearch on BHG.com has beenhow to boil, bake, or cook chicken.