Roasted Bone in Chicken Breasts

With crispy skin and tender juicy meat, roasted bone in chicken breasts are really delicious. It’s an easy dinner when you serve the chicken with baked potatoes (bake them at the same time as the chicken!) and a simple green salad with homemade vinaigrette.

I love making a whole roasted chicken in my oven or a whole chicken in the crockpot from time to time. It smells so good and it’s such comfort food BUT it takes awhile. Those recipes are a little bit of a project, something I generally save for the weekends. Baked chicken breasts are juicy and delicious, and way, way faster. (Poaching chicken is a great method too!)

Roast Chicken Breasts

Flavorful. When you roast the chicken on the bone with the skin on, the meat is more flavorful and juicy. It’s so much tastier than boneless skinless chicken breasts.

Budget-friendly. Bone-in chicken breasts (aka, split chicken breasts) are often cheaper than boneless skinless chicken breasts, especially if you buy a family pack.

Meal prep. Go ahead and buy that big ol’ family pack. You can bake them all at the same time and then you’ll be so happy you did because the delicious roasted chicken can be called upon to provide fast, healthy, economical, and scrumptious dinners (keep reading for lots of recipes that use already cooked chicken).

Ingredient Notes

• Split Chicken Breasts: Look for chicken breasts that are “split”, that is, cut along the breastbone to make two halves. They are usually sold bone-in and skin-on. It’s best if each of them are approximately the same size so they get done at the same time.
• Olive Oil: You’ll just need a smidge to rub over the breasts. It will help the skin to crisp up but not get dry.
• Salt & Pepper: Simple seasonings make these chicken breasts really versatile so you can use them in all sorts of recipes, from Italian to Mexican. If you want to eat them as is for a main course, feel free to add more seasoning. Try my all-purpose seasoning blend. It’s very versatile and will add a punch of flavor. A teaspoon of herbes de Provence really glamorizes the chicken, too.

How To Roast Chicken Breasts

Here are the EASY steps to roasting chicken breasts.

Prep chicken. Remove any excess fat. Some is fine but if there are huge chunks of it, use a sharp kitchen shears to trim it off. If the chicken is wet, pat dry with paper towels.

Line a baking pan with foil or parchment paper. That’s not essential but it does make clean up a lot easier. Put the chicken breasts on the prepared pan and drizzle with olive oil. Rub the oil evenly onto the chicken breast.

Sprinkle with freshly ground pepper and salt.

Bake. Roast the chicken until it’s cooked through. I always use my instant read thermometer to check. Keep in mind that bone-in chicken takes a bit longer to cook than boneless chicken.

To keep chicken breasts from drying out, you really have to pay attention to the internal temperature. You can’t always tell by looking and size can make a difference too. An instant read thermometer will tell you when the inside of the chicken is perfectly done, not overdone. Look for an internal temperature of 165ºF.

Serve. You can serve roasted chicken immediately, or cool it and shred the meat for later use.

Recipe Variations

• Season the chicken. I purposely made this recipe very basic so it could be used for a variety of meals. However, if you want, add seasoning of your choice to the oil before rubbing it into the raw chicken. Try Cajun seasoning or southwest spice blend.
• Bake the chicken at a different temperature. Don’t worry if you’re baking something in the oven with the chicken that may be a little fussier with temperature. The ideal temperature to roast bone-in chicken breasts is 400ºF. However, you can bake chicken in an oven that’s anywhere from 350ºF to 425ºF. Obviously, cooking time is affected. You’ll have to add time if you’re roasting it at 350ºF and subtract time at 425ºF. Again, an instant read thermometer is your friend.
• Like dark meat better? Try herb roasted chicken drumsticks & potatoes. They turn out great every time and are really easy to make. If you prefer turkey, try herb roasted turkey breast.
• Make chicken in your air fryer. Try boneless skinless air fryer chicken breasts which are tender and juicy, or if you prefer dark meat, air fryer chicken drumsticks or air fryer chicken thighs.
• Make chicken in your Instant Pot. Instant Pot shredded chicken is one of my go-to recipes. It can be shredded or diced, ready to use in so many ways. If you prefer dark meat, try Instant Pot chicken thighs (bone-in, skin-on or boneless skinless).

How To Use Roasted Chicken Breasts

• Chicken à la King
• Avocado Chicken Salad – creamy and healthy!
• Southwestern BBQ Chicken Salad (best chopped salad!)
• Healthy Curried Chicken Salad – so easy to make!
• Healthy Chicken Salad with walnuts and grapes
• Southwest Chicken Salad
• Creamy Chicken Rice Soup
• Chicken Fajita Stuffed Spaghetti Squash
• Cauliflower Nachos
• BBQ Chicken Pizza
• For a super easy meal, add cooked chicken to a can of vegetable soup or a box of mac and cheese (of course you could always add them to homemade vegetable soup or homemade mac and cheese, too). It doesn’t get much easier than that.

Make Ahead Ideas

Try this method for cooking chicken breasts and I guarantee this will become a meal prep staple. Let the chicken cool down enough so you can handle it. Remove the skin, and debone the chicken. The meat can be left in large pieces, cut into small chunks, or shredded. Store it in the refrigerator or freezer in labeled freezer-safe containers.

Storage & Reheating Tips

Refrigerate/Freeze: Cooked chicken will keep for up to four days in the refrigerator or up to four months in the freezer. If frozen, thaw overnight in the refrigerator before using.

Reheat: Gently warm individual portions in the microwave or use in one of the recipes above.