Michigan 
Chicken’s popularity in America began in the 20th century. Before then, chicken was primarily served on special occasions or for Sunday dinner. After WWI, restaurants added young and tender broiler chickens to their menus. This was an alternative to market offerings of small, stringy birds past their egg-laying prime. Demand for chicken grew during WWII, when the government promoted it as an alternative to beef, which was being rationed. Today, chicken is the preferred meat in the United States and is served in a variety of ways—fried, roasted, or baked. This recipe uses tender breast meat and goes well with most side dishes.
Recipe Servings: 6
+ 5 minutes resting
Ingredients
- 5–6 chicken breasts (boneless, skinless)
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp seasoned salt
- ¼ tsp paprika
- ¼ tsp ground black pepper
Directions
- Preheat oven to 400°F. Lightly grease a baking sheet or pan.
- Toss chicken well with olive oil, Italian seasoning, seasoning salt, paprika, and black pepper.
- Place chicken on prepared pan and bake 22–26 minutes or until internal temperature reaches 165°F.
- Let chicken rest 5 minutes before slicing.
Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.
Recipes and food information are shared for cultural and educational purposes. Results may vary based on ingredients, equipment, and individual cooking skill. Always follow proper food safety practices and use care with sharp tools and hot surfaces.
Check all ingredients for possible allergens before preparing or serving any dish. World Trade Press has not tested every recipe and cannot guarantee results, accuracy, or safety.