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!

split chicken breast on a wooden board with parsley

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!

  1. Preheat oven and brush split breast with the olive oil. I use a basting brush.
  2. Sprinkle seasonings liberally (use recipe below or use your own seasoning mix).
  3. Bake until golden brown crispy and delicious!

left image is Ingredients for seasoning in a glass bowl and right image is raw chicken breast with seasoning on a baking sheet

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.

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.”

Sliced chicken breast on a wooden board

Chicken for Dinner

Split chicken breast on a wooden board
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Roasted Split Chicken Breast

Juicy and tender on the inside, with a delicious crispy, herb-crusted skin on the outside!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
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  • 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.


Any seasoning can be added to the chicken breasts before cooking.
Line the dish with diced vegetables or potatoes for a complete meal in one dish.
4.98 from 303 votes

Nutrition Information

Calories: 320.89 | Carbohydrates: 0.31g | Protein: 48.04g | Fat: 12.89g | Saturated Fat: 2.26g | Cholesterol: 144.64mg | Sodium: 262.53mg | Potassium: 836.2mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 190.94IU | Vitamin C: 2.71mg | Calcium: 15.29mg | Iron: 0.98mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine American
Raw chicken breast on a cookie sheet and cooked chicken breast on a cookie sheet with a title
Raw and cooked chicken on a sheet pan with a bowl of spices for split chicken breast with a title
Raw chicken breast on a sheet pan and cooked chicken breast on a wooden board with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Hi, this was very easy to make and I loved the flavor. The chicken was incredibly moist. Unfortunately, it made quite a mess in my oven. I used a shallow roasting pan, the edges were about 3/4 of an inch high. Any suggestions? I would love to make the recipe again but don’t want to have to clean my oven again after making it. Thanks.4 stars

  2. I cook alot and I was looking for a new recipe for split chicken breast. I saw this recipe and thought it was ridiculous, 2 ingredients ??? i add ofcourse salt and pepper and deglaze pan with some white wine. Best moist chicken i ever had. i always tell my dog this is to good i will give you some later5 stars

  3. This looks delicious! I’ll definitely try it. Just from the ingredients, I know I’ll love it. Do we cover it, while cooking in the oven? And do we need to turn the chicken, halfway through the baking process?

    Thank you so much for sharing this, and all your wonderful recipes. So glad I subscribed!

    Beth Wilson
    (Raleigh, NC)5 stars

    1. There is no need to turn the chicken, I cook it uncovered so that it can get a nice crispy skin. Thank you for following along!

      1. I’m trying recipie for 1st time. I had everything but was out of olive oil, so I hope it turns out okay. Thanks for sharing.