Brown Sugar and Spice Baked Chicken

I buy my chicken from a local butcher in Louisville (Kingsleys). They carry Amish organic chicken and often have coupons. Most of the time the coupon is for bone-in chicken breasts, $1.00 off per pound if buying more than 10 lbs.  I have the butcher split the chicken breasts and skin at least half of them.  I have the butcher package them 2 breasts per package and then wrapped in white freezer paper.  I buy my 10 lbs and freeze all but what I will use over the next 5-6 days.  I then have organic chicken breasts, at a discount and in my freezer waiting for me for a full month.

Bone-in chicken breasts bake best with the skin on as the skin traps in the moisture.  However, I do not like the skin on my chicken.  So I have worked to find recipes that retain the chicken's moisture without the skin.  This recipe does that!  The brown sugar balances with the spices nicely for great flavor yet mild enough for even my girls sensitive tongues.

2 large bone-in chicken breasts (skin on or skinless)
2 TBS brown sugar
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp garlic powder

Preheat oven to 425 degrees.  Spray oven safe rimmed baking dish with cooking spray.

In a small bowl, mix together sugar and all seasonings.  Coat chicken breasts thoroughly with the sugar/spice rub.  I get my hands dirty and rub the seasoning in.  Placed on a rimmed baking dish.  I like to have the seasoning soak in the the chicken for several hours before baking.  However, we have had it both ways and it is good.

Bake for 45-55 minutes.  At the 45 minute mark check the temperature of the chicken with a meat thermometer.  Will register at 160 degrees when done.  Chicken is moistest when not overcooked.

Best served with roasted sweet potatoes and cauliflower.