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–+ servings
Two roasted chicken breasts on a sheet pan.
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4.68 from 37 votes

Roasted Bone In 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.
Prep Time5 minutes
Cook Time45 minutes
Additional Time15 minutes
Total Time1 hour 5 minutes
Course: Chicken
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

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.
    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
  • Bake for 45 to 55 minutes or until internal temperature is 165℉ and juices run clear. Roasting time will depend on the size of the chicken breasts.
  • Let chicken rest 15 minutes before serving.
  • For meal prep: If desired, remove skin, and debone chicken before shredding or dicing. Refrigerate or freeze for later use.

Video

Notes

  • Have something else in the oven? Chicken can be roasted at varying temperatures. It’s fine to roast the chicken at anywhere between 350℉ and 425℉. Adjust cooking time accordingly.
  • Storage: Cooked chicken will keep for four days in the refrigerator or up to four months in the freezer. If frozen, thaw overnight in the refrigerator before using. 
  • Make extra. If desired, the 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

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

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