The dry spice mix can be adjusted to suit your taste. For those that like it hot- add chilli flakes or cayenne! I have used turmeric and pepper in the spice mix for the anti-inflammatory effects. This dish can be made in large batches and can be prepared in under 5 minutes- Just shake and bake!
1 pack chicken breasts or thighs
olive oil to coat chicken
1/2 tsp dried rosemary
1 1/2 tsp dried thyme
1 tsp red paprika
1/2 tsp smoked paprika
1 1/2 tsp turmeric
1/4 tsp ground black pepper
1/2 tsp garlic powder (avoid if you are FODMAP sensitive)garlic oil is recommended and can be blended with the olive oil for extra flavour
1/2 tsp sea salt
Preheat oven to 175 degrees C
Pat chicken pieces dry and baste with olive oil. Place spices in bag and add chicken pieces. Shake bag or alternatively rub spice mix on to (front and back) of chicken pieces. Place in stoneware dish and bake for 20 minutes. Broil at high for two minutes. Check that the chicken is cooked and is light pink. Remove from oven, place in bowl, cover and let rest for ten minutes.
I like to cut the chicken in long strips after resting or they can be stored in glass containers and used for a variety of recipes through out the week.