Baked Bone-In Chicken Breast Recipe
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.
Servings: 2 Bone In Skin on Chicken Breasts
Ingredients
- 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
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