This is by no means the only seasoning rout you can go. Craving Mexican? Try 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon onion powder. Feeling Italian taste? Try 1 teaspoon dried oregano and 1/2 teaspoon garlic powder. The flavor combinations are endless. Just remember that in the world of spices, a little bit goes a long way.
Honestly, it’s kind of amazing how much of a difference brown sugar, garlic powder, and paprika (all ingredients that you probably already have in your pantry) can do. Not only does it add a slightly smoky, sweet taste, but it makes your chicken look way prettier. (Naked salt-and-pepper chicken breasts are a very sad sight to behold.)
Duh. But for people without a ton of kitchen confidence, it can be tricky to tell if the chicken is cooked through unless you slice into it, which can cause all those flavorful (lemony) juices to escape. You’ll get the hang of being able to tell just by feel (it should be firm but not rock solid) but until then, we recommend using a thermometer. 165° is your magic number for cooked-through tasty chicken.
Regardless of how hungry you are, let the baked chicken rest for at least 5 minutes before serving. Cut too early, and you might end up a dry and bland chicken breast atop a messy pool of juices.