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
4.98 from 248 votes↑ Click stars to rate now!
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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


  • 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 248 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

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.5 stars

  2. 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.

  3. 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!5 stars

  4. 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!5 stars

  5. 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.5 stars

  6. 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..5 stars

  7. 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.5 stars

    1. 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.5 stars

  8. 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?

  9. Great recipe. Chicken was juicy and tender. Half way through cooking time I added baby red potatoes with olive oil and garlic. Delicious.5 stars

  10. 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.5 stars

  11. 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!4 stars

  12. 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. :-)5 stars

  13. 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!5 stars