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.
Keywords: baked bone-in chicken breasts, baked split chicken breasts