Recipes and Cooking Cold Oven Chicken 5.0 (1) 1 Reviews This cold-oven chicken delivers juicy, tender results every time and with several flavor options, you could make a different version every weeknight this week! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 8, 2019 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 5 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 6-8 ounce skinless, boneless chicken breast halves Salt and pepper 2 tablespoon vegetable oil Desired spice blend (optional) Directions Line a 15x10x1-inch baking pan with foil. Drizzle 6- to 8-oz. skinless boneless chicken breast halves with oil, season with desired spice blend or salt and pepper, and place in a cold oven. Set oven temperature to 450°F and bake 25 to 30 minutes or until chicken hits 165°F. (Because ovens and the size of chicken breasts vary, temperature is the best way to test for doneness.) Tips For best results, use chicken breast halves that are of even thickness. If there are portions that are thicker, you may need to add 5 to 7 minutes to cooking time. Make sure to use an instant-read thermometer to double check the doneness of the chicken. Chicken at 165°F. can have the slightest pink hue, but this temperature is proven to be safe and is hot enough to kill any harmful bacteria. Barbecue Spice Blend ¼ cup barbecue seasoning, 2 Tbsp. garlic powder, 2 tsp. onion powder, 1 tsp. ground celery seeds, and ½ tsp. cayenne. Mustard-Tarragon Spice Blend 2 Tbsp. Dijon-style mustard; 2 tsp. coarse salt; and 1 Tbsp. each cracked black pepper, chopped fresh tarragon, and olive oil. Chipotle Spice Blend 2 Tbsp. smoked paprika; 2 tsp. each ground cumin and chipotle chili powder; 1 tsp. each salt, coriander, and black pepper; and ½ tsp. cayenne. Cajun-Garlic Spice Blend 1 to 2 Tbsp. ground black pepper or white pepper, 1 tsp. cayenne, 2 tsp. crushed dried thyme, 2 tsp. each garlic powder and onion powder, and 1 tsp. salt. Fresh Herb Spice Blend 1/3 cup chopped fresh basil, 3 Tbsp. chopped fresh thyme, 1 Tbsp. each chopped fresh rosemary and chopped fresh mint, 3 cloves minced garlic, 3 Tbsp. olive oil, and ½ tsp. each salt and ground black pepper. Print Nutrition Facts (per serving) 262 Calories 11g Fat 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 262 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 124mg 41% Sodium 207mg 9% Protein 38g Calcium 9mg 1% Iron 0.6mg 3% Potassium 456mg 10% Folate, total 9.2mcg Vitamin B-12 0.2mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.