Oven-roasted chicken is one of the most used recipes in our house. There is just so much you can do with it! You can use a variety of marinades to create pre-prepared chicken for all kinds of different meal prep recipes. This oven-roasted chicken recipe uses Italian flavors to make the perfect seasoning for salads, pasta, wraps, and so much more! It stores easily to use throughout the week in a variety of different dishes. Many times, when I am making a sheet pan chicken recipe I do half of one marinade and plan to do another recipe to put on the other half of the baking sheet.
I often cook a batch of this chicken to have on hand for salads. Sometimes I will freeze half to use later in the week. Other times I will just leave the whole batch in the refrigerator to toss into a quick salad when I get a minute for lunch, or if I need to pack one for a day on the road.
Ingredients Needed for Oven Roasted Chicken
1 lb chicken, chopped into 1-inch pieces
1/4 C Tuscan Italian dressing
1 tsp Italian Seasoning
Directions to Make the BEST Oven Roasted Chicken Breast
I am a firm believer that the best chicken recipes are those that are simple. I find that the right combination of seasonings can go a long way to create a tasty and unique dish.
To begin this recipe you want to turn your oven on to 400 degrees Fahrenheit. It is important to get your oven nice and warm to really seal the flavor into your roasted chicken.
If you haven’t chopped your chicken yet now is the time to do so. You want your chicken to be cut into bite-sized pieces. If you prefer you can do shredded chicken. However, I prefer bite-sized pieces of chicken to use in my salads.
It is important that you keep your chicken pieces even in size. This will help all of your chicken pieces cook at an even rate. When chicken cooks evenly in the oven this helps to keep your chicken from drying out or even burning while it waits on larger pieces to cook through.
Once you have your chicken chopped down to size you want to toss it in a small bowl with the Italian dressing. At this point, you want to let your chicken soak up the seasoning of the dressing. Put the chicken in the fridge for 1-2 hours before cooking.
When your chilling time has ended use a spatula to spread the chicken out in an even layer on a parchment-lined baking sheet. This will also help your chicken to roast evenly in the oven.
Figuring out how long to bake chicken can be a bit tricky. It is important to keep an eye on your chicken as it cooks. You don’t want to dry it out too much but you want to make sure it is safe to eat. (A quick read cooking thermometer should read 165 degrees F.)
Place your baking sheet in the oven for 26 minutes. Stir the chicken with the spatula at about 13 minutes, or halfway through the baking time.
How to Use Oven Roasted Chicken
This oven-roasted chicken recipe can be made in large batches to use throughout the week in a variety of different meal prep recipes. It is a great addition to wraps or quesadillas. It can be a quick and easy addition to a pot of pasta on a busy weeknight. I love to make about a pound at a time for a week of tasty chicken salads. I’ve been making a copycat version of the Zaxby’s blue cheese salad with this chicken. It is SO good. You could even throw this stuff in a breakfast burrito or omelet in the morning. It truly is so versatile!
If you are making a dish that Italian seasoning doesn’t blend well with you can also change the seasoning you use. This method of oven-baking chicken works great with Mexican spices, Asian spices, or even just a little rosemary or curry powder.
How to Store Oven-Roasted Chicken
You can store this oven-roasted chicken in the fridge for up to 4 days. If you need it to last a little longer than that you can freeze it for up to 4 months! I often freeze half of mine and then move it down to the fridge the day before I plan to use it.
You want to make sure to use an air-tight container to store your oven-roasted chicken. I use glass food storage containers from IKEA. I find that they do well in both chilled or frozen conditions. They also don’t tend to pick up the aromas or flavors of food stored in them.
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