Here is my absolute favorite and foolproof recipe for baking bone-in, skin-on chicken breasts in the oven. Since I cook a lot of chicken recipes, I thought it was about time to share the best way to roast chicken.

This is the chicken I use every time I make my Chicken Salad With Greek Yogurt recipe. But it also makes a wonderful addition to a salad of any style. A subtle hint of soy can transform it for this Asian Sesame Chicken Salad, but you can also slice or dice it and place it on top of Southwestern Chicken Salad.

A bowl of sliced oven baked bone in chicken with a fork and knife on the side.

All it takes is four ingredients and a little bit of know-how to achieve juicy, tender, succulent white meat chicken every time!

Cubed freshly roasted chicken on a cutting board with utensils on the side.

What Is Split Chicken Breast?

Split Chicken Breast, sometimes referred to as Bone-In/Skin-On, Half or Chicken Breast with Ribs Attached, are simply whole chicken breasts with the ribs and skin intact.

A whole chicken breast (a large, heart-shape 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.

If that weren’t reason enough, the skin and bones provide an extra touch of chicken flavor and allow the chicken to stay moist throughout cooking.

Ingredients

All it takes is four ingredients and three pieces of kitchen equipment for perfectly cooked chicken.

Ingredients laid out on a white marble board

For the recipe ingredients, you will need two split breasts, oil, kosher salt and black pepper.

  • Chicken Breasts. Purchase the freshest chicken breasts you can find for optimal flavor. Remember, we are buying bone-in chicken breasts (also sold as “Split Chicken Breasts”) with the skin on for this recipe. I always look for the packages of chicken with the furthest expiration date. Sometimes it requires a bit of digging to the back, but it’s worth it. Conventional or organic is totally up to you. Purchase the brand and value appropriate for your budget.
  • Oil. Any high-heat cooking oil does the trick – this includes avocado oil, grapeseed oil, ghee, or regular olive oil.

PRO TIP: I would not use extra virgin olive oil here. Extra virgin is such a delicate oil, the high cooking temperature can degrade the flavor and integrity of the oil. Save the good stuff for a final drizzle at the very end.

  • 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:

While the recipe I am sharing here is a basic one, most bone-in chicken breast recipes use additional flavorings to make it taste even more delicious. Here are a few optional add-ins:

  • Fresh Herbs: You cannot go wrong with a sprinkle of chopped fresh parsley, rosemary, oregano, or thyme. Simply use whatever you have on hand or works for the recipe you are using your 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 number of trials and errors, I have 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 (high heat preferred)
  • 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) (affiliate link) for two chicken breasts and a half sheet pan (13×18 inches) (affiliate link) for four chicken breasts.
  • Parchment Paper. Lining the baking sheet with parchment paper makes for a more even bake and easy clean-up.

PRO TIP: Some recipes state you can line the baking sheet with aluminum foil. However, it’s important to keep in mind that aluminum foil conducts heat differently than parchment paper, which will alter the baking time and oven temperature. I have tested the oven temperature and cook time with parchment paper.

  • Instant Read Thermometer. This is the most reliable tool to ensure your baking the chicken to the right temperature. I have one tucked inside my kitchen drawer and use it for all my meat recipes. Here is the one I use (affiliate link).

A Few Tips Before Getting Started

Before we get started with the split chicken breast recipe, here are a few tips and tricks to ensure success in the kitchen.

  1. Bring the chicken to room temperature: I always remove the chicken from the fridge for at least 30 minutes and up to 1 hour before I bake it in the oven. This will allow for an even bake and prevent overcooking.
  2. Pat the chicken dry with paper towels: The dry surface of the meat and high heat from the oven create an even, golden-brown crust (with super crispy skin) during baking. It’s the one trick that results in ultra-crispy chicken breast halves. Make sure not to skip it!
  3. Use an Instant Read Thermometer: As mentioned in the kitchen equipment, it is important to use a cooking thermometer for accuracy. It is fully cooked as soon as the internal temperature of the chicken reaches 165 degrees F (~ 74 degrees Celsius.)
  4. Allow the chicken to rest: This is the most important step when it comes to moist and tender chicken. A short 5-10 minutes under a tent of foil is enough time to get those juices redistributed.
  5. Reserve the pan juices: Although you may want to discard them, the juices on the bottom of the baking sheet pack in so much flavor. Toss them in sliced, diced, or shredded chicken before adding additional ingredients. If there is enough juice on the bottom of the baking sheet, you can even use it to make a homemade pan sauce – but we’ll reserve that cooking lesson for another day.
  6. Save the bones for chicken broth: Nothing beats a Homemade Chicken Stock. Get your money’s worth and use the bones once you’ve removed all that tender meat. The roasted bones make your chicken stock that much more flavorful.

How To Bake Bone-In Chicken Breast

Split chicken breasts are baked in the oven in a few easy steps. First, remove the chicken from the fridge 30-60 minutes prior to baking and preheat the oven(see notes on oven temperature below). When ready:

Step by step of how to prepare and cook chicken breast with ribs attached
  1. Pat dry and season the 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. Alternatively, you can put it in a small bowl and coat everything with your clean hands.
  2. Roast in the oven. Place the now-seasoned chicken (skin side up) on a parchment-lined rimmed baking sheet and bake 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.
  3. Slice, Dice, Shred, and Serve! Enjoy the whole chicken breast as is or slice, dice or shred it to your desired size to use in any one of your favorite chicken recipes.
A woman is seasoning the chicken

What Temperature and How Long To Cook Chicken Breast With Bone

There are so many recipes for oven-roasted split chicken breasts, it’s hard to decipher what is the correct oven temperature and cook time. After multiple recipe tests, below are the best temperature and time variances both in Fahrenheit and Celsius scale:

  • 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)
A woman is placing a freshly cooked bone in chicken breasts.

It’s important to note that my favorite oven temperature is 425 degrees F. Not only do the halved chicken breasts cook faster, but the higher temperature produces a super crispy, golden-brown crust that is absolute heaven!

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 is the temperature that is hot enough to kill harmful bacteria and germs that cause food poisoning. Make sure to use a food thermometer and insert it into the thickest part of the breast without touching the bone for an accurate reading.

The temperature should read between 160 – 165 degrees F. A few degrees of wiggle room is okay as the temperature will continue to rise after you remove the chicken from the oven (aka carry over cooking).

How To Make Half Chicken Moist

The trick to a succulently moist, tender chicken breast is all about the rest. The juices need time to redistribute throughout the meat, so a quick 5-10 minute rest after roasting will do the trick. Simply tent it with aluminum foil to keep it warm.

Cooking time and oven temperature play a factor too, but as long as you let the chicken rest, it’ll be moist every time.

A woman is slicing roasted half chicken breast on a cutting board

How To Store

  • Refrigerator: Store the chicken in an airtight container in the fridge for up to 4 days.
  • Freezer: Cool the chicken completely and slice, dice or shred to your desired size. I do not recommend leaving the chicken in whole breast form when freezing. Cooked chicken can be stored in individual containers (1-2 cup portions) or a large plastic freezer storage bag. Seal tight, label, date and store for up to 3 months.

How To Thaw Frozen Cooked Chicken

Cooked chicken makes for easy meal prep and adds a wonderful protein boost to any meal. To safely thaw from frozen, you can:

  1. Thaw overnight in the fridge to slowly bring the temperature up.
  2. Submerge the chicken in a ziplock bag in a bowl of cold water for 2-3 hours, or until fully thawed.
  3. Thaw on the “Defrost” setting in the microwave on a microwave-safe dish.

Since the chicken is fully cooked, feel free to enjoy cold on top of easy salad recipes or warm through in soups, stews, chilies or pasta dishes.

Use Bones For Chicken Stock

As mentioned, make sure to keep the bones and use them in your next chicken stock at home. Feel free to use the chicken bones within 3-4 days or freeze and use within 3 months.

Not only is homemade chicken stock more flavorful than store-bought varieties, but it’s the perfect base for soups and stews. I use both the meat and stock in Healthy Chicken and Wild Rice Soup, Healthy Chicken Chili and Easy Chicken Chili Recipe.

A Bowl of cubed crispy bone in chicken breasts

What To Serve – What To Make With Split Chicken Breast

It’s easy to cook the chicken and keep it in the fridge for easy meal prep, but there are nights when I love to make a beautifully roasted chicken the star of the show.

Chicken is a wonderful blank canvas to serve with easy side dishes, salads, casseroles, and more. Below are a few ways you can use these baked chicken breasts in your daily cooking:

FAQs

Why buy bone-in chicken breast?

Cooking chicken breast with the bone in allow the chicken to roast evenly and help stay moist throughout cooking. When compared to boneless skinless chicken breasts, roasted bone-in chicken is not only juicier but also tastes better.

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.

How long does it take to cook bone-in chicken breast at 375?

Depending on the thickness of your chicken breasts, it takes about 45-60 minutes to roast bone-in chicken breasts in the oven.

Can I use the recipe and instructions below to roast boneless chicken breasts?

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

Other Chicken Breast Recipes You Might Like:

Baked Bone-In Chicken Breast Recipe

5 from 7 votes
Yields2 Bone In Skin on Chicken Breasts
Prep Time10 minutes
Cook Time45 minutes
Resting time5 minutes
Total Time1 hour
My foolproof step by step guide to Oven Roasted Bone-In Chicken Breasts: Learn how to make the best moist & juicy baked split chicken breast recipe. This recipe is easy to make and made with only 4 ingredients. Roast a batch on your meal prep day and use it in salads, soups, and chilis.

Ingredients 

  • 2 bone-in and skin-on Chicken Breasts, 14-15 ounces each
  • 4 teaspoon vegetable oil, avocado oil or olive 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 35-45 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven, cover it loosely with aluminum foil and let 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 to use in any one of your favorite chicken recipes.

Notes

Notes: 

  • For best results, remove the chicken from the fridge 30-60 minutes prior to baking and let it come to room temperature.
  • A word on the best temperature and time for roasting*: There are so many recipes for oven-roasted split chicken breasts it’s hard to decipher what is the correct oven temperature and cook time. After multiple recipe tests, below are the best temperature and time variances both in Fahrenheit and Celsius scales:
    • 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)
      It’s important to note that my favorite oven temperature is 425 degrees F. Not only do the halved chicken breasts cook faster, but the higher temperature produces a super crispy, golden-brown skin that is absolute heaven!
  • You can easily multiply this recipe and bake more chicken breasts if you want.

Nutrition

Calories: 328kcal | Carbohydrates: 1g | Protein: 48g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 1425mg | Potassium: 836mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

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

Additional Info

Course: Chicken Recipes
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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5 from 7 votes (4 ratings without comment)

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12 Comments

  1. I am getting ready to try this Baked Bone-In Chicken Breast Recipe tonight for dinner. I have followed the recipe and have not changed anything. I will let you know how it turns out!

  2. I’m started my healthy eating protocol today.
    I’m using the baked chicken breast recipe for my spinach chicken salad tonite. Thanks for your “Easy go to recipe” for chicken breast. Love all your tips.
    A brand new fan.!!
    Thanks for the free download too!!

    1. You are welcome Victoria. I am thrilled to hear that you liked this recipe. Wishing you the best in your healthy eating and cooking journey.
      Thanks for coming by and leaving a review.

    1. Hi Lori,
      I recommend thawing the chicken breasts fully before roasting them. I do not think you will get good results if you roast chicken while it is frozen using the methods I listed here.
      I know, this was probably what you wanted to hear but I just don’t think that it will work.
      I usually thaw my chicken in the fridge overnight and roast it on the next day.
      I hope this helps. Please let me know if I can help in any other way.
      Best,
      Aysegul

  3. 5 stars
    This chicken was perfect. I bought bone in chicken by accident and I donโ€™t think I will go back after having this simple recipe.

    1. Hi Kait,
      This is music to my ears. I am so happy to hear that you enjoyed this easy recipe.
      Thanks for coming by and taking the time to share your experience.
      Cheers,
      Aysegul

  4. 5 stars
    Great recipe. I was short on time so I baked my chicken breasts in a 425 degree oven but next time I will try low and slow. I hear that is better.
    I love how you explained everything step by step with pictures. It was very helpful.
    Thanks for great recipes.
    PS: I need a good recipe for chicken thighs. Can you share your recipe for that as well?

    1. HI Diane,
      So glad to hear that you liked it. Yes, I am working on a “foolproof” recipe for chicken thighs as well.
      I will publish in a few weeks.
      Thanks so much for stopping by.
      Ice

  5. 5 stars
    This is truly a step by step guide. I am very inexperienced cook but following your directions it was so easy to make. And it turned out perfectly. My father even said it was the best roasted chicken breast he has ever had.
    I guess it was a success. ๐Ÿ™‚ Thank you.

    1. Oh hi Isabel,
      This is music to my ears. I am thrilled to hear you were successful and that your father liked it.
      Thanks for coming by and taking the time to leave a review.
      Cheers!