Red Roasted Chicken Breast
2 tablespoon packed light brown sugar
2 tablespoon paprika
2 tablespoon red wine vinegar
4 teaspoons dried oregano
2 clove garlic -- mashed to a paste
1 teaspoon ground cumin
1 teaspoon salt
4 bone-in chicken breasts
Preheat oven to 350 degrees.
Combine the sugar, paprika, vinegar, oregano, garlic, cumin and salt in a small bowl to make a paste.
Gently loosen skin from the chicken breasts; rub the paste generously under and over the skin.
You probably won’t use all the paste, but I like having too much rather than too little.
Arrange chicken in a greased baking dish and bake for 45 minutes or until cooked through.