Oven Roasted Chicken

Oven Roasted Chicken

If you only keep one Sweet Cheeks blend in the cabinet, make it Original — savory, balanced, and built to make ingredients taste more like themselves instead of buried under spice. This oven-roasted chicken is the dish that shows it off: a handful of pantry staples, one easy marinade, and a quick pan sauce that turns the drippings into the best part of the plate.

Pro tip: bone-in, skin-on breasts stay juicier than boneless — the bone insulates the meat while the skin crisps up with the blend. (Swap in Amanda's own tip here if she has one.)

Ingredients

  • 4 bone-in, skin-on chicken breasts (roughly 4.5 lbs)
  • 2 Tbsp extra-virgin olive oil (EVOO)
  • 2–3 Tbsp Sweet Cheeks Original Blend
  • 7 Tbsp unsalted butter (4 Tbsp for the chicken, 3 Tbsp for the pan sauce)
  • 3 Tbsp all-purpose flour
  • 2–3 Tbsp Dijon mustard
  • 3 cups chicken stock
  • Salt & pepper to taste

For the chicken

  1. Preheat the oven to 425°F (218°C).
  2. While the oven preheats, place the chicken in a bowl with the EVOO and seasoning and mix until everything is coated.
  3. Cover, or place in a bag, and marinate in the refrigerator for at least 20–30 minutes.
  4. Remove the chicken from the bowl or bag and place it in a roasting pan or foil-lined baking sheet. Bake on the center rack for 35–45 minutes.
  5. Halfway through cooking, place 1 Tbsp butter on top of each breast and continue baking until the internal temperature reaches 165°F (74°C).
  6. Once it reaches temperature, remove the chicken from the oven and rest it on a tray for 5–10 minutes. Resting is important — don't skip it. It helps retain the juices and keeps your meat juicy.

For the pan sauce

  1. If you used a roasting pan, place it directly on your burner over medium-high heat.
  2. Melt 3 Tbsp butter, scraping all the pan scrapings (the browned bits) off the bottom of the pan.
  3. Add 3 Tbsp all-purpose flour and whisk continuously for 1 minute.
  4. Add the chicken stock one cup at a time, whisking until your desired consistency is reached.
  5. Cover the chicken with the pan sauce and serve.

No roasting pan? If you used a foil-lined sheet pan, scrape all the drippings into a saucepan and repeat the pan sauce steps there.

Ready to make it? Grab a jar of Sweet Cheeks Original and get cooking.

Sweet Cheeks Spices are handcrafted in small batches in St. Petersburg, Florida.