Baked Bone-In Chicken Breast

I learned to cook bone-in chicken breast from Ina Garten many years ago. After years of watching her show and cooking her recipes, this one lesson has never steered me wrong.

The bone keeps the meat juicy, which is why baked bone-in chicken breast is the only way I cook chicken breast for myself.

Ingredients

Bone-in/Skin-on Split Chicken Breasts: When shopping, look for packages labeled bone-in/skin-on, chicken breast halves, or chicken breast with ribs attached. They are simply whole chicken breasts with the ribs and skin intact.

A whole chicken breast (a large, heart-shaped cut of meat – including both sides of the chicken) is literally “split” in two. Although it sounds fancy, this cut of meat is actually quite economical and cheaper than the popular boneless, skinless chicken breasts.

Oil. Any high-heat cooking oil works here. I use avocado oil or regular olive oil.

Kosher Salt. Diamond Crystal kosher salt is my go-to salt for most of my recipes. It’s cleaner in flavor, and the salt crystals are just the right size to evenly coat the surface of the chicken. If you use table salt, use half the amount listed in the recipe.

Black Pepper. A little goes a long way. Feel free to add more pepper once the chicken breasts are done cooking.

Optional Add-Ins:

This is a basic recipe, so it is easy to add flavor. Here are a few optional add-ins:

• Fresh Herbs: You cannot go wrong with a sprinkle of chopped fresh herbs. Add rosemary, oregano, or thyme before baking and parsley after. Use whatever you have on hand or what works for the recipe you are using these roasted chicken breasts in.
• Spices & Flavoring agents: Enhance the flavors of these juicy chicken breasts with a sprinkle of spices like smoked paprika, ground cumin, and ground coriander or flavoring agents like garlic powder and onion powder.

The Perfect Recipe Ratio

After a lot of trial and error, I finally created the perfect recipe ratio for cooking split chicken breast.

For every 14 – 15 oz Bone-In, Skin-On Chicken Breast, you will need:

• 2 teaspoons oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Kitchen Equipment

For the kitchen equipment, you will need a baking sheet, parchment paper and an instant read thermometer.

• Baking Sheet. Use a quarter sheet pan (9×13 inches) for two chicken breasts and a half sheet pan (13×18 inches) for four chicken breasts.
• Parchment Paper. Lining the baking sheet with parchment paper makes for easy clean-up, and since the recipe never goes under the broiler, it is safe here.
• Instant Read Thermometer. This is the most reliable tool to ensure you are baking the chicken to the right temperature. Here is the one I use.

How To Bake Bone-In Chicken Breast

Split chicken breasts are baked in the oven in a few easy steps. For the most even bake, remove the chicken from the fridge 30-60 minutes before baking (optional) and preheat the oven (see notes on oven temperature below).

Step 1 – Pat dry and season the chicken: Pat the chicken breasts dry with paper towels (a dry surface is what gives you crispy skin), coat the entire surface (including the backside) with oil, and season both sides with salt and pepper. Alternatively, you can put it in a small bowl and coat everything with your clean hands.

Step 2 – Roast in the oven: Place the now-seasoned chicken (skin side up) on a parchment-lined rimmed baking sheet and bake uncovered according to the baking times below, or until the thickest part of the breast meat reaches 165 degrees F.

Remove from the oven, tent with aluminum foil, and rest for 5-10 minutes to redistribute the juices.

Step 3 – Slice, Dice, Shred, and Serve: Enjoy the whole chicken breast as is or slice, dice, or shred it to your desired size and toss it in the pan juices for extra flavor.

What Temperature and How Long To Cook Chicken Breast With Bone

Bake bone-in chicken breasts at 425 degrees F (218 degrees C) for 35 to 45 minutes, until the thickest part reaches 165 degrees F (74 degrees C).

There are so many recipes for oven-roasted split chicken breasts; it’s hard to know which oven temperature and cook time are right. Everyone has a preference, so after multiple recipe tests, here are the times for each temperature in Fahrenheit and Celsius:

• 350 degrees F / 177 degrees C – 55-65 minutes
• 375 degrees F / 191 degrees C – 45-60 minutes
• 425 degrees F / 218 degrees C 35-45 minutes (preferred method)

There is a direct correlation between the size of your chicken breasts and how long they take to cook. The times I listed above are for 14- to 15-ounce breasts, the size I used when testing this recipe.

Any chicken breasts larger than 15 ounces will take longer to cook, and smaller breasts will be done sooner. I recommend checking the temperature at the low end of the time range, and going by the thermometer, not the clock.

When I roast bone-in chicken breasts for my family, I always roast them at 425 degrees F because it cooks faster, and the higher heat gives me super crispy, golden-brown skin. This is why I use this temperature in the recipe card below.

The Right Internal Temperature

According to Food Safety guidelines, poultry must be cooked to an internal temperature of 165 degrees F (74 degrees C). This is considered the safe minimum.

In other words, this temperature is hot enough to kill harmful bacteria and germs that cause food poisoning. Use a food thermometer and insert it into the thickest part of the breast without touching the bone for an accurate reading.

What To Serve – What To Make With Split Chicken Breast

Chicken is a wonderful blank canvas. Serve it as the star of the meal, or cook a batch and use it in these recipes:

• Serve as the main course: Slice and serve it with a vegetable on the side, like my Roasted Asparagus.
• Use in salads: This is the chicken I use every time I make my Chicken Salad With Greek Yogurt and Southwestern Chicken Salad.
• Make it part of your sandwiches: Slice it and add it as a layer to any sandwich, just like I did in this Caprese Chicken Sandwich recipe.

FAQs

How long does it take to cook bone-in chicken breast at 350?

It takes about 55-65 minutes to roast bone-in chicken breast in the oven at 350 degrees F (177 degrees C).

Can I use the recipe to roast boneless chicken breasts?

Yes, you can. However, keep in mind that the baking time will be slightly shorter, as boneless chicken breasts are thinner than bone-in ones.

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Baked Bone-In Chicken Breast Recipe

5 from 7 votes

By: Aysegul Sanford

Yields2 Bone In Skin on Chicken Breasts

Prep Time10 minutes mins

Cook Time45 minutes mins

Resting time5 minutes mins

Total Time1 hour hr

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This is my go-to method for crispy, golden skin and juicy baked bone-in chicken breasts. I roast them at 425 degrees F with just 4 ingredients. Serve them for dinner with roasted vegetables, or slice and use them in salads and sandwiches.

Ingredients 

1x2x3x

• ▢ 2 bone-in and skin-on Chicken Breasts, 14-15 ounces each
• ▢ 4 teaspoons olive oil , or avocado oil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper, freshly ground

Instructions 

• Preheat the oven to 425 degrees F.
• Pat dry and season chicken: Pat the chicken breasts dry with paper towels, coat the entire surface (including the backside) with oil and season both sides with salt and pepper.
• Roast in the oven: Place the chicken (skin side up) on a parchment-lined baking sheet and bake uncovered for 35 to 45 minutes, or until the internal temperature reaches 165 degrees F. Remove from the oven, cover it loosely with aluminum foil, and let it rest for 5-10 minutes.
• Slice, dice, shred, and serve the whole chicken breast as is, or slice, dice, or shred to your desired size and toss it in the pan juices.

Notes

For best results, remove the chicken from the fridge 30-60 minutes prior to baking and let it come to room temperature.

Storage: Once cooled, place the leftovers in an airtight container and store it in the fridge for up to 4 days.

Freezing: Cool the cooked chicken completely, then slice, dice, or shred it (I do not recommend freezing whole breasts). Freeze in freezer-safe containers for up to 3 months. 

Bones: Save the bones to make homemade chicken stock later.

Nutrition

Calories: 383kcal | Carbohydrates: 0.3g | Protein: 38g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1277mg | Potassium: 405mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 153IU | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Chicken Recipes

Cuisine: American

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