If you need a dinner idea, you can pull this Spiced Roast Chicken Breast out of your hat in a mere half hour – and I’ll guarantee, you’ll be a very popular person around the dinner table.
2 chicken breast halves, boneless and skinless (or bone-in and skin on)
1 t. chile powder
1/4 t. ground cumin
1/4 t. ground coriander
1/4 t. black pepper
1/8 t. cinnamon
1 t. salt
veg or olive oil
Preheat oven to 375 degrees.
Mix all the spices, salt and pepper together in a small bowl. Add a tiny amount of oil to moisten into a paste. Rub into the chicken well, and let it sit a few minutes while the cast iron skillet heats over medium high heat.
Sear the meat about 2 minutes per side – a minute or two longer per side if using bone-in chicken. (Start with the side you want to present up first, so when you pop the pan into the oven, the prettiest side is up when it comes out.)
Transfer pan to oven, and continue baking until the chicken is done, about 15-20 minutes depending on the size of the pieces and if you use bone-in chicken.
Let the chicken sit for several minutes before serving to re-distribute the juices.