split chicken breast

Learn the secret to tasty, moist, and crispy baked split chicken breasts. A great bone-in chicken recipe for an easy and economical family dinner the whole family will love.

Crispy Baked Split Chicken Breasts

chicken breast (scale to what you need, AKA bone-in skin-on chicken breast)

garlic powder

celery salt (optional

onion powder

salt

black pepper

cayenne pepper (optional)

Dual-action baking powder (Alunimum-free)

Preheat oven to 400° convection or 425° conventional oven.

Pat dry chicken breasts. Trim the chicken of any trim-able fat and remove the rib area and discard.

Cut the chicken into chunks. The normal size ones in half and the huge ones into thirds.

Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.

Combine spices and then sprinkle and rub on all surfaces. You may not need all the spices, just to your taste.

Place on rack (if you have one) with larger pieces in the corners. And thinner edges to center of the tray.

Bake until internal temp of 165°. About 35 minutes depending on your oven and thickness of the chicken.

Baked bone-in chicken breast (split chicken breast) is the BEST way to cook juicy chicken! Enjoy for dinner, or shred for sandwiches, salads and more.

Baked Bone In Chicken Breast

chicken breasts (bone-in, skin on chicken breast)

½ tablespoons extra virgin olive oil

garlic

oregano

rosemary

lemon (divided*)

herbs

Preheat

Preheat the oven to 350 degrees F. For easy clean up, line a 9x13-inch baking dish with parchment paper.

Arrange

Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.

Stir

To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.

Brush

Brush the mixture liberally over the chicken, using it all.

Squeeze

Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.

Sprinkle

Sprinkle the tops of the chicken with salt and pepper.

Bake

Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh—I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn&#039;t touching the bone; I typically remove mine around the 155 degrees F mark, then cover it to let the carryover cooking finish the job).

Broil

If you’d like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.

Rest

Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.

https://content.jwplatform.com/videos/gohAka7m.mp4

Bone in baked chicken breast seared in a cast iron skillet and then baked in the oven with carrots.

Cast Iron Baked Bone In Chicken Breast

bone chicken breasts (split chicken breasts)

carrots

tsp coarse sea salt

tsp fresh cracked black pepper

tbsp avocado oil

salted butter

thyme

Preheat oven to 425F. Peel carrots and slice into 1/2&#8243; thick rounds and set aside. Pat split chicken breasts dry and season on top and bottom with coarse sea salt and cracked black pepper.

Heat oil in a large cast iron skillet or other oven safe skillet over med-high heat. When the oil is warm add the breasts to the pan skin side down to sear. Sear until the skin is crispy and brown about 5 minutes, then flip the breasts and cook on the other side for 3 minutes.

Remove the skillet from the heat and the chicken from the skillet. Add the cut carrots into the skillet with cubed butter on top. Sprinkle thyme on the carrots and add the chicken back into the pan skin side up.

Place skillet in the oven to bake at 425F for 25-27 minutes. Use a meat thermometer to check that the internal temperature of the chicken breast has reached 165F. Remove from the oven and allow to cool slightly before slicing.

Some of the best roasted chicken I have ever had in my life. So juicy and flavorful!

Im nine years old in 4th grade, and I made this with my mom. It was so easy and delicious!! Me and my mom will make it again!! I totally recommend this recipe.

Turned out perfectly cooked with a nice crispy skin.  Perfect!

I seared the chicken twice as long  skin side down to make sure the skin was crispy. Doubled the recipe to use the rest for a gumbo. Absolutely delicious and the carrots were so good as well!

Easy and juicy. I used thyme and rosemary on the chicken before searing and they were perfect.

https://content.jwplatform.com/videos/pk8OlJdK.mp4

Make a delicious baked chicken breast with the bone in using this simple Cast Iron Baked Bone In Chicken Breast recipe! Crisp the skin in the skillet then transfer the split chicken breast to the oven to finish roasting with some carrots.

Top 3 split chicken breast recipes from across the web

The most viewed split chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Crispy Baked Split Chicken Breasts

Baked Bone In Chicken Breast

Cast Iron Baked Bone In Chicken Bre...

Top 3 split chicken breast recipes from across the web

The most viewed split chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Split Chicken Breasts

Baked Bone In Chicken Breast

Cast Iron Baked Bone In Chicken Bre...

The most viewed split chicken breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine