This Roasted Chicken Breast recipe is going to make you look like a star in the kitchen! Split Chicken Breasts are juicy and tender on the inside, with a delicious crispy, herb-crusted skin on the outside, roasted chicken never tasted so good.
I love oven baked chicken breasts because they’re quick and easy but baking with the bone in and skin on adds extra flavor and keeps the chicken incredibly juicy!
What Is a Split Chicken Breast?
Boneless breasts are great for recipes like chicken piccata or chicken marsala. But for super juicy roast chicken, use split chicken breasts!
It may sound like a fancy cut of meat, but a split chicken breast is a chicken breast with a bone and skin.
Why it’s called a “split” chicken breast? That’s because a whole chicken breast, (a large, heart-shaped cut of meat) technically includes both sides of the chicken and in this case, it’s split in two.
How To Prepare Split Chicken Breasts
These are the easiest and one of the most rewarding baked chicken meals to serve. And if there are leftovers, you’ll be lucky, because it’s great to add to chicken casseroles or to make chicken salad sandwiches the next day!
- Preheat oven and brush split breast with the olive oil. I use a basting brush.
- Sprinkle seasonings liberally (use recipe below or use your own seasoning mix).
- Bake until golden brown crispy and delicious!
How Long To Cook Split Chicken Breasts
It takes a little longer to cook chicken with the bone in. Dinner will be on the table in 40 to 50 minutes, depending on the size and thickness of the chicken breasts.
The best way to be sure it’s done is to insert a meat thermometer into the thickest part of the meat and be sure it reads at least 165°F. Or, use a thin small knife to cut into one breast, to make sure there is no pink left inside.
What To Serve With Split Chicken Breasts
It’s so easy to turn this into a one-pot meal. Just place the potatoes and other vegetables you’ve prepared right in with the roasted chicken and cook them together. Be sure to adjust the cooking time up, depending on how many vegetables are cooking alongside the meat.
- Some other perfect pairings that will make this a meal fit for royalty, are roasted broccoli and egg noodles.
- Or go for everyone’s favorite garlic mashed potatoes or mashed sweet potatoes.
- What’s dinner without a tossed salad?
No matter what you choose to serve with this split chicken breast recipe, you won’t be disappointed because this is one meal that is scrumptious every single time you make it. It’s just one of those things that literally “always turns out.”
Chicken for Dinner
- Oven Baked Chicken Breasts – classic chicken recipe!
- Sesame Chicken – better than takeout!
- Baked Chicken Thighs – delicious & simple main dish
- Sticky Chicken Drumsticks – simple 4 ingredients sauce
- Crispy Baked Chicken Legs – tender juicy meat with crispy skin!
- Roasted Cornish Hen – with seasoned veggies
- Roasted Balsamic Chicken – so flavorful & easy
Roasted Split Chicken Breast
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- salt & pepper to taste
- 4 split chicken breasts (bone-in, skin on)
- Preheat oven to 425°F.
- Brush chicken with olive oil and season well with seasonings.
- Place chicken in a shallow roasting pan and cook 40-50 minutes or until chicken reaches 165°F.
- Garnish with parsley if desired.
Line the dish with diced vegetables or potatoes for a complete meal in one dish.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks great! I just got an air fryer. Do you think it would come out good? What temp and how long would you suggest? Any other changes?
We use this recipe for Air Fryer Split Chicken Breasts. They come out so good in the air fryer.
Delicious Holly. I always buy a whole free range chicken . You end up with 2 wings 2 thighs 2 drumsticks and a whole bone in chicken breast plus back bone for stock.. So economical.
The chicken was good. I’m not a very seasoned cook so I wasn’t sure to place the chicken skin up or down. Also, I used a baking sheet. And finally because this was for my dog too, I only used some salt as a spice.
So many compliments and such an easy recipe!! Keeping this one for sure.
Life changing recipe here. I love roast chicken but rarely make one because I’m only cooking for two these days. Now I can just do a couple of breasts and not be overwhelmed with leftovers! Love it. Turned out perfectly exactly as written. I went with 50 minutes for really big breasts in a cold cast iron skillet, then did a quick pan gravy with just flour and water.
This was so good!
This chicken is so easy, juicy and filled with flavor.
A keeper to go in my favorites book.
We loved this! Super easy and stayed moist. I roasted potatoes chunks under the chicken, and they were soft and flavorful.
Can I prepare ckn on foil for easy clean-up? if so should I spray the foil? Thanks :)
Hi Jan, you can use foil to help with clean-up. I would spray lightly to prevent the chicken from sticking.
I just made this recipe tonight with a few changes. After rinsing and drying the chicken breast, I added rosemary, coarse ground garlic powder and poultry seasoning and then added melted light “I can’t believe it’s not butter”. It came out crispy on the outside and so juicy and tender on the inside.
So happy you enjoyed this recipe!
I placed 4 large split breast chickens on one baking sheet into my oven at 425 degrees for 40 mins. Then took out to check internal temp which was over 170. I believe it would have been better to cook at lower temps or decrease the time by a lot. The chicken was juicy when I first cut into but the meat tasted too dry. Not sure if this is how most people like their chicken breast. I usually cook dark meat but was trying to eat leaner meat.
Hi Lisa, depending on the size of your chicken breasts it may take less time than listed in the recipe. You will also want to make sure you are using bone-in skin-on chicken breasts as boneless take less time to cook.
This came out so good! It only took mine 30 mins to cook, I was checking with a meat thermometer. I also added garlic powder and lemon pepper seasoning.
So happy you enjoyed this recipe, Whitney!
I love this recipe so much! I’ve always dried out my chicken in the past when baking it. This recipe has always given me moist, delicious roasted chicken breasts. Thank you!!
I absolutely have a phobia with regards to cooking chicken. I am an experienced cook and have made wonderful meals, but I can never seem to get chicken right?? Full disclosure, I generally do boneless, skinless breasts, which I am now starting to think may be the issue!
I cooked this recipe for the lesser time listed, and took it out to check temp. It registered 180 (this is not an issue with my oven- Temp is accurate), and I was cursing another chicken failure, but after letting it rest I cut into it and it was juicy perfection! My husband started plating it, and began removing the skin, since he doesn’t think he likes it. (Ack!! What are you doing?! That’s where all the seasoning is!) Well, he had already removed the skin from his serving and mine, but I caught him before removing skin from my daughter’s portion. I gave him a little bite of hers, and now I think he gets why the skin makes such a difference! I served it with wild rice salad that had arugula, sliced almonds, dried cherries and goat cheese, and the combo was a winner! This will be my new way to prepare chicken, although I think next time I may put some butter and herbs under the skin.
All that you show, looks so DELICIOUS!!
I just made this for dinner and it was AMAZING!!! Thanks for the yummy recipe.