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Learn how to make super juicy Roasted Bone-In Chicken Breasts!
Sometimes, the simplest recipes are the best – and this Roasted Bone-In Chicken Breasts recipe is easy and absolutely delicious. It’s so good – we make this fantastic entrée at least once a week.
Types of chicken breasts sold at the supermarket
Today’s recipe is made with bone-in chicken breasts – which are often labeled as ‘split breast’ in the meat case at your local market. As the name suggests, it is a chicken breast that is still attached to the breast bone, and it also has the skin still attached.
You might also see packages of ‘breast quarters’ at the market. This is also a bone-in, skin-on chicken breast but it has the wing still attached.
And last but not least, you can buy boneless, skinless chicken breasts – which everyone know and loves. They are quick and easy to cook and are a versatile ingredient in so many recipes.
Why cook with bone-in chicken breasts?
We love our Roasted Bone-In Chicken Breasts because they always come out super flavorful and juicy. Roasting the chicken breast with the bone and skin still attached adds flavor and ensures that the breast meat doesn’t dry out as it bakes.
The bone-in, split chicken breasts will take longer to cook than boneless (and the breast quarters will take even longer) – but the flavor difference is so noticeable, it’s worth the extra time in our book!
Additionally, split chicken breasts are often much more affordable than boneless, skinless chicken breasts – so it’s a budget-friendly option too.
How do I make juicy Roasted Chicken Breasts?
You’ll place the split chicken breasts on a rack that has been centered over a foil-lined sheet pan. Brush the skin of the chicken with some extra-virgin olive oil, then simply season with salt, freshly ground black pepper, and paprika. (The paprika adds a touch of flavor, but also helps with browning the skin.)
Roast the chicken in a hot 450 degree F oven – for anywhere between 15 and 25 minutes, depending on the size of the breasts. To accurately know when the chicken is ready to come out of the oven, use an instant-read thermometer to check the internal temperature, taking the chicken out of the oven when it reaches 158 degrees F.
Immediately brush melted butter on top of the skin side of the breast – then cover with foil to rest before serving. The internal temperature of the chicken will continue to rise as it rests – to a safe-to-consume temperature between 160 degrees F and 165 degrees F.
You may like these other bone-in chicken breast recipes:
4 bone-in, skin-on split chicken breasts (about 3 pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
Kitchen pan spray
1 tablespoon melted butter
Preheat oven to 450 degrees F, or 425 degrees F if using confection heat.
Line a sheet tray with foil then top with a rack. Spray the rack with kitchen pan spray to avoid sticking.
Lay out the breasts skin side up spaced evenly and pat dry with paper towels.
Brush the tops of each with the oil.
Sprinkle on the salt and pepper.
Hold the paprika container up high and tap it to spread evenly over the breasts and not clump in spots. The paprika will help with the browning of the skin.
Once the oven has heated, lightly spray the tops of each breast with the kitchen pan spray and place in the oven for 15-25 minutes for a conventional oven and 12-18 minutes for a convection oven.
Immediately after the chicken comes out of the oven, brush the tops with the melted butter.
Timing will depend on the thickness of the breasts you are using. Use an instant-read thermometer inserted into the thickest part and remove at 158 degrees F. Cover loosely with foil and let rest five minutes. The internal temperature will increase to a resting temperature between 160 and 165 F.
If you would like the skin to be extra crispy, place the cooked breasts under the broiler for a few minutes before you brush on the butter.
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