Boneless chicken breast is cured with lemony salt and a spice rub, then slow-baked to make an additive-free homemade smoked-style chicken. Serve it cold in slices at the breakfast table or pack it for a picnic.
Rub the chicken breast with salt, lemon juice, garlic powder and black pepper, wrap tightly and chill for at least 4 hours.
Coat the marinated breast thoroughly with paprika, roll it up tightly and tie it with kitchen string.
Drizzle with a little olive oil and bake in an oven preheated to 170°C for about 35 minutes, until the internal temperature reaches 75°C.
Rest the chicken for 10 minutes after baking, then slice thinly and serve cold.
If you do not tie the roll tightly, it can lose its shape while baking. Do not slice before checking the internal temperature or the center may stay undercooked.
Adding a pinch of cumin to the spice rub deepens the flavor, and the tighter you tie the roll, the neater the slices will be.
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