Baked Bone In Chicken Breast
What about when you want simple, shredded white meat with intense, oven-roasted flavor? Bake chicken breast with the bone in!
Baking split chicken breast (remember, that’s chicken breast with the bone in and skin on) creates the same tender, roasted succulence that dark meat lovers enjoy, but with the lighter flavor of white meat.
Baked bone in chicken breast is a simple and delicious way to prepare chicken. The process involves seasoning the chicken with salt, pepper, and any other desired herbs or spices, and then baking it in the oven. Baking the chicken at a high temperature (around 425 degrees Fahrenheit or 220 degrees Celsius) for about 20-25 minutes (depending on the size of the chicken breast) allows the chicken to cook evenly and retains its moistness. Basting the chicken with butter, oil, or any other liquids throughout the cooking process can also help to add flavor and keep the meat moist.
Baked Bone In Chicken Breast
TIME
Split chicken breasts take 35 to 45 minutes to bake at 350 degrees F, (175 degree C), compared to the 15 to 25 minutes at 425 degrees F (220 degree C) needed to bake boneless breasts. The time is worth it.
- The supreme juiciness of bone-in, skin-on meat is hard to beat. The bone helps the chicken cook more evenly and the skin locks in moisture.
- Bone-in chicken breasts are cheaper than boneless chicken breasts. Even with the weight of the bone counted, bone-in chicken is the better price per pound.
- Bone-in chicken is healthy. Chicken is still a very lean cut and the bone itself contains micronutrients. Bones add nutritional value to meat. If you’d like to save calories, avoid eating the chicken skin, which is high in fat and calories.
Ingredients
SERVINGS: 3 servings
- 2 split chicken breasts
- bone-in, skin on chicken breast
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 medium lemon divided
- 3/4 teaspoon kosher salt plus additional for serving
- ½ teaspoon ground black pepper
- Chopped fresh herbs such as parsley or thyme, optional for serving
Preparation
- Preheat the oven to 350 degrees F (175 degree C) . For easy clean up, line a 9×13-inch (22×33-cm) baking dish with parchment paper.
- Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
- To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
- Brush the mixture liberally over the chicken, using it all.
- Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
- Sprinkle the tops of the chicken with salt and pepper.
- Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh—I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F,75°C when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn’t touching the bone; I typically remove mine around the 155 degrees F (69 degree C), mark, then cover it to let the carryover cooking finish the job).
- If you’d like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
- Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.
- Preheat the oven to 350 degrees F (175 degree C). For easy clean up, line a 9×13-inch (22×33-cm) baking dish with parchment paper.
- Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
- To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
- Brush the mixture liberally over the chicken, using it all.
- Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
- Sprinkle the tops of the chicken with salt and pepper.
- Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh—I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F – 75 degree C when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn’t touching the bone; I typically remove mine around the 155 degrees F – 70 degree C mark, then cover it to let the carryover cooking finish the job).
- If you’d like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
- Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.
Notes
- Use this recipe as a base for any of your favorite seasoning blends. Season the chicken prior to cooking and use the amount of olive oil and cooking times stated in the recipe.
- I love lemon with chicken, but if you prefer a simpler seasoning, you can omit the lemon and follow the recipe as directed.
- TO STORE: Refrigerate chicken breast in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F – 177 degree C or in the microwave.
- TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
