Herbed Chicken

This is a no-frills baked chicken designed for diabetic and low-fat eating, but built on technique that works for anyone wanting juicy, flavorful breasts without a heavy sauce. The trick is steam-baking under foil, which keeps the lean chicken breasts from drying out the way they always do under direct heat.

Rosemary is the lead aromatic, with crumbled bouillon cubes melting into the water below to season the meat from underneath as it cooks. After an hour of slow steam-bake, the foil comes off and the broiler finishes the breasts with a quick golden crust on top.

This two-stage method (covered slow bake plus uncovered broil) is a small kitchen trick worth memorizing for any lean cut. The covered phase keeps the meat tender and juicy; the broil adds the browning and caramelization that uncovered roasting alone tends to overdo and dry out.

Pro Tips

• Pound the breasts to even thickness before baking. Thin tips overcook before thick centers reach safe temperature.
• Use low-sodium bouillon if salt is a concern. The cubes are intensely salty.
• Reserve the cooking liquid as a quick pan jus to drizzle over the broiled chicken.
• Watch the broil step closely. Lean breasts go from golden to leathery in under 60 seconds.

Variations

• Substitute fresh rosemary, thyme, or tarragon for the dried herb. Use double the amount of fresh.
• Add a splash of lemon juice to the water for a brighter pan sauce.
• Tuck garlic cloves and lemon slices around the chicken before baking for an Italian-leaning version.
• Use bone-in skin-on thighs instead of breasts. Increase bake time to 75 minutes.