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
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- salt and black pepper to taste
- 4 split chicken breasts bone-in, skin on
Instructions
- 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.
Notes
Line the dish with diced vegetables or potatoes for a complete meal in one dish.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Excellent! Thanks!
Fantastic!! I roasted it with fingerling potatoes, baby carrots and garlic. Also topped with some fresh rosemary since I had it. Simple easy fast delicious.
So tender and juicy! I mixed a small bowl of seasonings to coat both the chicken and some yukon gold potato cubes and thick carrot slices. Our chicken breasts were huge so I gave them a 15 minute headstart before sliding in the veggie sheet. Perfect! Served with greens for color and extra veggies.
Great recipe for roasted chicken breasts. Easy too. I made my own “italian seasoning” (oregano, basil, thyme, rosemary, and garlic salt). It made a crust I wasn’t sure would happen, but it did and it was great. Thanks!
So looking forward to these daily recipes!!!
Easy and Excellent! I sprinkled some dried rosemary on it in addition to the Italian Seasoning and the paprika. Juicy! Crispy! Delicious! I added this cut up to some Porcini Parmesan Penne pasta! Heavenly!
My gosh Peggy! Those sound like some deeeelicious additions!
This chicken recipe was delicious! Very juicy and tender!
This is the simplest and best recipe I have seen for roasted chicken breast. The key is to use that meat thermometer so you do not overcook the chicken. I cook it in the oven on a rack and place it under the broiler for the final 5 minutes for a crispier skin. Juicy and delicious.
Made this last night. Everyone loved it. First time in a long time there was agreement on something cooked. I made it a sheet pan dinner, putting cut up baby yukon gold potatoes and rosemary and broccoli florets with a little oil and garlic around it. Easy Peasy Cleanup. 1 pan..
Great idea to turn it into a sheet pan meal! So glad everyone loved it.
This was terrific. Put some potatoes, onion, zucchini, grape tomatoes and carrots in the pan first. Spritzed with avocado oil and sprinkled garlic powder over veggies. Put chicken on top. Excellent! Thanks for an easy delicious recipe.
You’re so welcome! Sounds like a perfect meal to me!
This was excellent. I made in it a cast iron pan with taters and carrots. The carrots got such a wonderful glaze on them. My husbands comment was…. ‘That was outstanding…. I can’t believe you made it’. I laughed and laughed.
Sounds amazing! Thanks for sharing Mj!
I have a question… Do I cover the chicken breast with aluminum foil while it’s cooking? And am I supposed to turn the chicken half way through the cooking time?
It is cooked uncovered and does not need to be turned over.
Great recipe. Chicken was juicy and tender. Half way through cooking time I added baby red potatoes with olive oil and garlic. Delicious.
That sounds great! Thanks for sharing.
I’m a horrible cook but this recipe was super easy! Best part is the chicken came out very moist and delicious! For any fellow bad cooks, I recommend a meat thermometer.
Made my day Aimee!
Tried tonight. Super simple and basic. Super tender and flavorful. Would be a great way to make chicken for other recipes also (salads, chicken salad, etc.) Thank you!
Wow, that was easy, very flavorful and tender! Thanks so much for sharing!! I made one addition–for the last few minutes I turned the oven to high broil and let the skin get crispy. Yummmm. :-)
Great addition Kelly! That would be delicious.
I was hesitant to bake the chicken at such a high temp but it was wonderful!! It was juicy and tender with a crispy skin. Baked it with potatoes, onions, sweet grape tomatoes and carrots. I will make this again and again. Thank you!
Did you put the potatoes, onions and tomatoes in ag the beginning?
I would suggest at the beginning so they cook through similar to our roast chicken recipe.
Made this recipe so juicy and great flavor…
Recipes look delicious!
Look so tasty can’t wait to try !
These recipes sound fantastic, I can’t wait to try them!
Enjoy Sue!