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Roasted Bone-In Chicken Breasts
Learn how to make super juicy Roasted Bone-In Chicken Breasts!
Yield: 4 servings
Prep: 2 minutesCook: 20 minutesTotal: 22 minutes
Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Kitchen pan spray
1 tablespoon melted butter
Instructions
- 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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