Adobo Seasoned Roast Chicken Breasts ~

…with baked potatoes and sweet corn 😀

I know…my dish looks like a hot mess hahaha, but honestly delicious

You get high marks with only about 10 minutes of work (less if you’re quick). It’s got seasoning. It’s got crispness . And almost no work. And lastly, it’s got deliciousness!

Tasty with Goya Adobo Seasoning with bitter orange; all from one jar…it’s yummy!

♡

Goya Adobo – The perfect blend of Salt, Garlic, Bitter Orange Flavor, Black Pepper & Oregano – is all you need to make beef, chicken and fish taste great. Just shake it on before cooking. A simple shake is all it takes!
*if you can’t get Goya, I’ll leave link at bottom for making your own Adobo Seasoning
I needed a quick, no fuss recipe for a day I really don’t feel like cooking. And one we would want…enjoy…eating!
This is so good that it will become an  everyday roasted chicken recipe. It can’t get much better than that.
Two words: EASY, TASTY
I rubbed seasoning all over large bone-in, skin-on, split chicken breasts, then tossed with olive oil (Coconut Oil would be good too)
…and sprinkled on a little extra sea salt & cracked black peppercorns.  THAT’S IT.
These chicken breasts were so big that one per person was plenty! Especially when I’m making baked potatoes and sweet corn to go with chicken.
Bake until internal temp of 165°
The potatoes will get done at same time since chicken is big and oven temp not too high. .350°-375°….
YES! It worked! Hey…I HAVE my fails. I just don’t journal those lol. Not because I’m hiding it, faking anything or embarrassed; no, it’s SIMPLY because those do not leave me motivated, for pics or writing; instead it’s more like deflated. #humility 😀 BUT….still “always” with a sense of humor; It’s the only way to live.

Adobo Seasoned Roast Chicken Breasts

3 large bone-in, skin-on split chicken breasts
Goya Adobo Seasoning (w/bitter orange)
extra-virgin olive oil
coarse sea salt
Fresh cracked peppercorns

Directions
Preheat oven to 375 degrees
Rub chicken breasts liberally with adobo seasoning, sea salt and cracked black peppercorns. Then rub with olive oil; sprinkle with a little more of the salt and pepper.
Place chicken in a baking dish skin side down.
Preheat oven to 375 degrees
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, about 60 minutes.(that’s how long large baked potatoes take also; so rubbed outside of potatoes with butter, sprinkled with a little sea salt) .
An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees.

.

.

.

.

.

.

.

https://dawns-ad-lib.com/tag/the-perfect-baked-potato/

.

.

.

.

.

.

.

.

.

.

.

♡

GOYA 

 

Good stuff…

However….

http://www.gourmetsleuth.com/ingredients/detail/adobo-seasoning

If seasoning with what you’ve got …it’s still easy.

Basically salt pepper garlic Oregano orange (via juice or zest) & lemon or lime to balance it out; to a “bitter” orange flavor, or a little bit sour. Some recipes call for vinegar but the Cubans, Mexicans & others got it right so I stick with citrus.

.

.

♡