How to Roast Split Chicken Breasts (bone-in)
Knowing how to roast split chicken breasts is an essential tool in your cooking tool box. The good news is, it’s unbelievably easy. Perhaps even fail-proof.
Let’s just get this out of the way. Before I shred these juicy chicken breasts, I may or may not eat a little of the skin. And by “a little,” what I mean is a lot.
Phew. Got that off my chest. (See what I did there?)
In all seriousness, learning how to roast split chicken breasts was one of the best things I ever taught myself.
Why should you learn how to do this? Or if you already know how….why should you be doing this?
- First of all, it is riiiiiiidiculously easy. SO easy.
- Bone-in chicken breasts (aka split chicken breasts) are way cheaper than boneless skinless chicken breasts. Budget friendly!
- By roasting the chicken on the bone with the skin on, you are left with a more flavorful and juicier chicken breast. No one likes a dry chicken breast.
- By prepping food ahead of the time when you need it, you are less apt to resort to carry-out. By forgoing the carry-out, you’re saving money and calories.
Here are the EASY steps to roasting chicken breasts.
- Buy the chicken.
- Remove any excess fat — some is fine but if there are huge chunks of it, I usually trim those.
- Drizzle with olive oil and then rub the oil evenly onto the chicken breast.
- Sprinkle with freshly ground pepper and salt.
- Roast until cooked through, cool and shred!
I use my Thermapen to check the chicken’s temperature. I love having a great thermometer – it has prevented us from eating many dried up chicken breasts. Because I’m a little crazy and afraid of getting my family sick. So if you don’t have a good thermometer, invest in one. It’s worth the money. (And that’s not a paid ad…I’m really just obsessed with my Thermapen.)
Try this method for cooking chicken breasts and I guarantee this will become a meal prep staple.
Bags of shredded chicken breasts freeze terrifically and there is so much you can do with them! Try Enchilada Pasta, Chicken Barley Soup with Kale and Butternut Squash, Cabbage Salad with Honey Lime Dressing, Farro Salad with Chicken, Beets and Broccoli, Orzo Salad with Chicken and Vegetables, Chicken and Kale Pasta Casserole, or these Chicken Caesar Sandwiches with Bacon from Well Plated.
- 5 1/2 pounds (4 large) split chicken breasts (bone-in, skin-on)
- 1 tablespoon extra virgin oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper (more if you’re a big pepper fan)
- Preheat oven to 350°F.
- Line a baking sheet with foil for easy clean up. Rub chicken breasts with olive oil and sprinkle salt and pepper evenly over them.
- Bake at 350°F for 55-65 minutes or until internal temperature is 165°F and juices run clear. Let cool at least 15 minutes (or until you can handle them) before removing from bone and shredding or dicing.
- You can make as much as you want, really. Just give each chicken breast a little rub of oil and a sprinkle of salt and pepper. If they are crowded in the pan, baking time may increase.
- Nutrition information includes skin.
Nutrition Information:Yield: 10 Serving Size: 1/2 cup shredded chicken and skin
Amount Per Serving: Calories: 380 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 140mg Carbohydrates: 0g Fiber: 0g Sugar: 1g Protein: 69g
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