So there you have it: 35 to 45 minutes at 400°F, with a thermometer check at the end. Season it, don’t crowd it, let it rest, and you’ll have chicken that makes you proud. No fancy gadgets, no complicated marinades. Just a simple, warm dinner that tastes like you tried harder than you did.
The next time you see those split chicken breasts in the meat aisle, give them a little nod. They’re not flashy, but they’re reliable. Kind of like that one friend who always shows up with chips and a smile. And honestly, in a world full of complicated recipes, that’s exactly the kind of dinner we all need.
