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OP One Pan GF Gluten-Free DF Dairy-Free FF Freezer Friendly 5I 5 ingredients or less

Roasted Bone in Chicken Breasts

4.66
/5
1 hr 5 mins
29 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 03/18/2022Updated: 03/13/2023

This post may contain affiliate links. Please read my disclosure policy.

Chicken, text overlay reads "roasted bone-in chicken breasts - so easy!"
Chicken, text overlay reads "how to roast bone-in chicken breasts - so easy!"
Chicken, text overlay reads "how to roast chicken breasts."
Chicken, text overlay reads "how to roast chicken breasts."

Whether you serve them for dinner tonight or cut them up to use later, knowing how to make roasted bone in chicken breasts is an essential tool in your cooking tool box.

Recipe Overview

Why you’ll love it: The chicken makes a great entrée but it’s also wonderful to freeze for later use.

How long it takes: just over an hour
Equipment you’ll need: shallow baking pan
Servings: 4

Shredded chicken in a white bowl.
Table of Contents
open
  • 1 Recipe Overview
  • 2 Reasons To Learn How to Roast Chicken Breasts
  • 3 About This Recipe
  • 4 What You’ll Need
  • 5 How To Roast Chicken Breasts
  • 6 Instant-Read Meat Thermometers
  • 7 FAQs
  • 8 Make It Your Own
  • 9 Make Ahead Ideas
  • 10 Storage & Reheating Tips
  • 11 ways To Use Cooked Chicken
  • 12 More Chicken Recipes
  • 13 Get the Recipe: 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 them with baked potatoes (bake them at the same time as the chicken!) and a simple green salad with homemade vinaigrette.

Or, you can cut them up to use later. Keep reading for lots of recipes that use already cooked chicken. It’s a meal prepper’s dream. 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.

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

Reasons To Learn How to Roast Chicken Breasts

  • First of all, it is ridiculously easy. SO easy.
  • When you roast the chicken on the bone with the skin on, the meat is more flavorful and juicy.
  • Bone-in chicken breasts (aka, split chicken breasts) are often cheaper than boneless skinless chicken breasts. Budget friendly!
  • By prepping food ahead of time, you are less apt to resort to carry-out (which will save you money and calories).

About This Recipe

Really, this is seriously easy. Just pick up a package of bone-in, skin-on split chicken breasts. 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.

And isn’t that what most of us need? If I have a package of cooked chicken in the refrigerator or freezer, it’s like half the battle is already won. Just combine the cubed or shredded chicken with a few other ingredients and dinner is on the table.

Let me tell you, it’s way better than staring at a big bunch of raw meat and wondering how quickly it can be turned into tonight’s dinner.

Do roasted chicken breasts sound like something you’d like? Let’s get started!

I’ll get you started here and give you some helpful tips (and recipes) along the way. As always, you’ll find the printable recipe card near the bottom of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

  • 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 still very versatile but will add a punch of flavor.
Ingredients needed for recipe.

How To Roast Chicken Breasts

Here are the EASY steps to roasting chicken breasts.

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.

Oil being added to uncooked chicken.

Sprinkle with freshly ground pepper and salt.

Uncooked chicken with salt and pepper.

Roast until cooked through. The internal temperature of the chicken should be 165℉.

Two roasted bone in chicken breasts.

Serve immediately, or cool and shred the meat for later use.

Chicken being shredded.
Yellow thermapen on white background.

Instant-Read Meat Thermometers

I use my Thermapen to check the chicken’s internal temperature. It has saved us from eating many dried up chicken breasts. If you don’t have a good thermometer, invest in one. It’s worth the money. I use mine nearly every day.

Get one of your own

FAQs

Does it take longer to cook chicken breast with the bone in?

Yes, generally any meat that has a bone will take longer to cook. A bone is very dense so it takes longer to heat up.

How do you keep chicken breast moist when roasting?

When roasted correctly, chicken breast with the bone in will be juicier and more flavorful than boneless. The skin doesn’t hurt either.
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.

Is it better to bake chicken at 350ºF or 400ºF?

To roast bone-in chicken breasts, the ideal temperature 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.
So don’t worry if you’re baking something else in the oven with the chicken that may be a little fussier with temperature. Your chicken will get along just fine with its neighbor.

Make It Your Own

  • Like dark meat better? Try herb roasted chicken drumsticks & potatoes. They turn out great every time and are really easy to make.
  • Have an air fryer? Try boneless skinless air fryer chicken breasts which are tender and juicy, or if you prefer dark meat, air fryer chicken crumsticks or air fryer chicken thighs.
  • Try food prepping 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.
Close up of shredded white meat chicken.

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

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.

To reheat, gently warm individual portions in the microwave or use in one of the recipes below.

ways To Use Cooked Chicken

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

Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan #8. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

More Chicken Recipes

Chicken Fricassee Recipe – One Pan!

Baked Chicken Cordon Bleu

Baked Honey Mustard Chicken – super easy!

Bourbon Chicken Recipe

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Two roasted chicken breasts on a sheet pan.
Recipe

Get the Recipe: Roasted Bone in Chicken Breasts

4.66 from 35 votes
Prep Time: 5 mins
Cook Time: 45 mins
Additional Time: 15 mins
Total Time: 1 hr 5 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Whether you serve them for dinner tonight or cut them up to use later, knowing how to make roasted bone in chicken breasts is an essential tool in your cooking tool box.

Ingredients

  • 2 large split chicken breasts, bone-in and skin-on, about 1 pound each
  • 2 teaspoons extra virgin oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 400℉ (see note).
  • If desired, 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 for 45 to 55 minutes or until internal temperature is 165℉ and juices run clear (see note).
  • Let chicken rest 15 minutes before serving.
  • If desired, remove skin, and debone chicken before shredding or dicing.

Notes

  • Chicken can be roasted at varying temperatures. If you have something else going in the oven, it’s fine to roast the chicken at anywhere between 350℉ and 425℉. Adjust cooking times accordingly.
  • Roasting time will depend on size of chicken breasts. 
  • If desired, recipe can easily be doubled or tripled. 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

Serving: 8ounces, Calories: 173kcal, Carbohydrates: 1g, Protein: 19g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 348mg, Potassium: 201mg, Fiber: 1g, Vitamin A: 76IU, Calcium: 11mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Jude says

    February 16, 2022 at 5:49 pm

    5 stars
    Hi Rachel, I came across your recipe and decided to use it instead of buying a rotisserie chicken for pot pies. I used 3 large breasts and they turned out perfectly done and juicy. I loved adding the juices back to the shredded meat.

    Thank you for a great recipe.
    P.S. I used my new Thermoworks Chefalarm which worked great!

    Reply
    • Rachel Gurk says

      February 19, 2022 at 8:56 am

      So glad to hear it! Aren’t Thermoworks products the best?!

      Reply
  2. Sharon says

    July 4, 2019 at 5:17 pm

    This is just about what my mom did for our family, with a few minor changes. She’d melt a mix of butter and olive oil in the bottom of a pan, season the tops of the chicken breasts with garlic salt and paprika, place them face-down in the pan, season the bottom, and bake for about 1/2 hour. Then she’d turn them before finishing the cooking (about 15-20 minutes). Delicious!

    Reply
    • Rachel Gurk says

      July 5, 2019 at 8:51 pm

      Sounds fantastic!

      Reply
  3. JJ says

    August 15, 2018 at 6:16 pm

    easy recipe but meat is tough, what can l do next time?

    Reply
    • Rachel Gurk says

      August 16, 2018 at 8:31 am

      Hi JJ, Try checking it earlier to make sure it doesn’t overcook. Different size pieces of meat cook at different speeds so it could be yours overcooked slightly. Did you leave the skin on?

      Reply
  4. Me says

    June 14, 2018 at 2:52 am

    Stupid recipe with no actual directions 

    Reply
    • Rachel Gurk says

      June 14, 2018 at 7:05 am

      Hi, Me.

      The directions are in the recipe card, were you unable to find them? I copied them below since you seem to be having difficulties….hope this helps! ;)

      1. Preheat oven to 350 degrees Fahrenheit.
      2. 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 degrees for 55-65 minutes or until internal temperature is 165 degrees and juices run clear.
      3. Let cool at least 15 minutes (or until you can handle them) before removing from bone and shredding or dicing.

      Reply
    • Tiffany says

      April 6, 2020 at 2:25 am

      You’re rude. It’s called common sense.

      Reply
    • Lori-Ann says

      August 16, 2022 at 3:35 pm

      That’s a very rude word, stupid, and not fitting in this situation. I had a hard time finding the recipe as well but it was thanks to the annoying pop-ups which are NOT the fault of the author. I’m assuming at this point after reading your statement that you are 10 years old and probably should not be cooking.

      Reply
      • Rachel Gurk says

        August 17, 2022 at 10:36 pm

        Thanks for your support.

        Reply
  5. Morgan Powell says

    March 29, 2018 at 4:35 pm

    Do i need to cover the chicken?

    Reply
    • Rachel Gurk says

      March 31, 2018 at 1:56 pm

      Nope, no need to cover it. :) Enjoy!

      Reply
  6. Joe says

    February 11, 2018 at 2:27 pm

    I really do not understand why cooks do not place a rack over the cookie sheet to roast meats. This ensures that BOTH sides of the meat are properly cooked and that the bottom of the meat is crisp and not soggy from sitting in grease.

    Reply
    • Rachel Gurk says

      February 11, 2018 at 2:44 pm

      Did you try the recipe? I assure you this yields great results every time!

      Reply
    • Mandy says

      January 4, 2019 at 12:46 pm

      I do that whether for all meats – for chicken, when almost done and top skin is crisp, I turn it over so you have crisp skin all the way around.  In addition – for chicken – I separate the skin from the meat, and take all the fat out, and use a paste of S/P, garlic powder, rosemary, and lemon juice and a bit of mustard between the skin and meat.  Roast it upside down and then turn it over to get crisp skin on top.  This way the breast will not dry out.

      Reply
      • Rachel Gurk says

        January 6, 2019 at 10:26 am

        Good tip, thanks Mandy!

        Reply
      • Heather says

        January 25, 2019 at 6:52 pm

        Hmm I’m going to have to try that next time.  I love love love split chicken breasts. Whether I bake them , use them in the slow cooker or pressure cooker.  So versatile.  Sometimes I’ll even just put a quick homemade chimicurri sauce and snap , dinner is done. Thanks for all the tips everyone.  

        Reply
        • Rachel Gurk says

          January 26, 2019 at 7:42 am

          I hope you love this recipe! They’d be great with chimichurri!

          Reply
  7. Ellen says

    December 24, 2017 at 7:59 pm

    Love this.  Chicken is such a versatile meat.  Fresh roasted skin is hard to resist and occasionally no harm done.

    Reply
    • Rachel Gurk says

      December 28, 2017 at 7:30 am

      Thanks Ellen! Enjoy!

      Reply
  8. Jill says

    June 2, 2015 at 10:09 am

    thank you so much. I bought them for the first time and was not sure how to do it. : )

    Reply
    • Rachel Gurk says

      June 4, 2015 at 7:41 am

      So glad this was helpful to you! Thanks for letting me know!

      Reply
  9. denise says

    January 15, 2015 at 12:50 am

    yummy

    Reply
  10. CakeSpy says

    January 14, 2015 at 7:59 pm

    AWESOME tutorial. I’m going to make use of this for a tasty weeknight dinner!

    Reply
  11. Shinee says

    January 14, 2015 at 11:11 am

    Love this tutorial. I too love to prep my food in advance, make the dinner time so easy. :)

    Reply
  12. heather @french press says

    January 14, 2015 at 10:30 am

    I’ve been trying to stay on top of my food prep for the week, and this is just perfect! we use shredded chicken all the time

    Reply
  13. Philia Kelnhofer says

    January 14, 2015 at 9:23 am

    I love using shredded chicken in recipes and this tutorial is great! I too eat a little skin when roasting chicken, so you’re not the only one :)

    Reply
  14. Michele @ Flavor Mosaic says

    January 14, 2015 at 8:29 am

    You’re right. Roasting chicken breasts are delicious and can be used for so many different recipes. It also helps to stretch the grocery budget as well. Thanks for sharing!

    Reply

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