Baked Bone-In Chicken Breast Recipe

Ingredients

• 2 (397–425 g each; 14–15 oz each)bone-in, skin-on chicken breasts
• 20 ml (4 teaspoons)vegetable oil, avocado oil or olive oil
• 1 teaspoonkosher salt
• ½ teaspoonfreshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C (425°F).

2. 2

   Dry and season

   Pat the chicken breasts dry with paper towels. Rub oil over the whole surface, including the back, then season both sides with salt and pepper.

3. 3

   Roast the chicken

   Set the breasts skin-side up on a baking sheet lined with parchment. Roast for 35–45 minutes, until the internal temperature reaches 74°C (165°F). Take the chicken out, cover loosely with foil and leave to rest for 5–10 minutes.

4. 4

   Slice and serve

   Serve the breasts whole, or slice, dice or shred them to the size you want for another chicken dish.

What is baked bone-in chicken breast?

This American-style roast chicken uses split breasts, with the rib bone and skin left on during cooking. The bone-in cut is well suited to a simple oven roast, while the skin helps give the outside a savoury finish.

Here, a short list of seasonings lets the chicken remain versatile. Serve it as a main or prepare it for salads, soups and chilis.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 48g protein, 1g carbs, 14g fat.

The chicken provides most of the protein, while the oil contributes most of the fat; the carbs are minimal. Pair a portion with vegetables and a starchy side such as potatoes or rice for a more complete plate.

Why keep the bone and skin?

Bone-in breasts are thicker than boneless cuts, so cooking time can vary with their size. Keeping the bone in also means the meat is best judged by temperature rather than by the clock alone.

Skin side up: roasting with the skin facing upwards gives it direct exposure to the oven’s heat.

Drying and seasoning

Dry surface: patting the chicken dry helps the oil coat it evenly and avoids leaving excess moisture on the skin.

Even coverage: rub oil over the front and back, then season both sides so the flavour is not limited to the top.

How to check doneness

Temperature: check the thickest part of the breast with a thermometer, avoiding the bone. The recipe’s target is 74°C (165°F).

Resting: leave the cooked chicken loosely covered for 5–10 minutes before cutting. This also gives you time to prepare serving dishes or accompaniments.

Serving ideas

Serve the breasts whole with potatoes or vegetables for a simple dinner. Slice them for a salad, or dice or shred the meat for soups and chilis.

For a meal-prep batch, let the chicken cool before portioning it for later dishes.

Recipe notes & tips

• Use a thermometer to check the thickest section without touching the bone.
• Pat the skin and the underside dry before adding the oil.
• Arrange the breasts skin-side up on the lined baking sheet.
• Begin checking the temperature towards the earlier end of the 35–45-minute roasting range.
• Rest the chicken for 5–10 minutes before slicing or shredding.

Variations

• Change the oil: Use avocado oil or olive oil in place of vegetable oil.
• Add herbs: Season with dried herbs alongside the salt and pepper.
• Add garlic: Rub a little garlic into the oil before coating the chicken.
• Make it spicy: Add a pinch of chilli flakes with the black pepper.
• Use the leftovers: Shred the cooled chicken for soups, chilis or salads.

Common mistakes to avoid

• Skipping the drying: Pat the chicken dry first so the oil coats it evenly.
• Seasoning only the top: Rub on the oil and season both sides, including the back.
• Guessing doneness: Check the thickest part with a thermometer and aim for 74°C (165°F).
• Cutting straight away: Rest the chicken loosely covered for 5–10 minutes before slicing.
• Over-roasting: Start checking near 35 minutes, as breast size can affect the cooking time.

How to store

Refrigerate cooked chicken in a covered container within 2 hours and use within 3–4 days. Reheat portions until steaming hot, or use the chilled chicken in salads.

Frequently asked questions