Juicy Oven Baked Chicken Breasts (Bone-in Split Chicken)

Oven-Baked Bone-in Chicken Breasts are an easy and affordable way to feed your family a healthy and nutritious dinner. This cooking technique yields flavorful and tender chicken breasts that are remarkably juicy.

A pinterest image of Juicy Oven Baked Chicken Breasts (Bone-in Split Chicken).

If you’re just starting on your cooking journey, chicken can sometimes seem a little intimidating. This simple recipe for “How-To Bake Chicken” is especially for you. 

This easy chicken breast recipe is the foundation for many, many meals. You simply change the herbs and spices to create virtually any flavor combination you like. Since the chicken is roasted on the bone, it is more flavorful and juicy. 

This quick and easy baked chicken breast recipe isn’t just for dinner though it can be used in so many ways. Shredded, sliced, cut, or cubed, this chicken may be used for any number of recipes that call for a cooked chicken breast like chicken pasta salad and one-pot chicken bacon ranch pasta

Ingredients and Tools Needed to Make Oven Baked Chicken Breast?

For this recipe, you will need:

  • Bone-in Split Chicken Breasts – this very economical cut of chicken stays juicy through the cooking process and gets a ton of flavor from roasting on the bone.
  • Olive oil – Use extra virgin olive oil for this application since you will taste it. Use just enough to coat chicken.
  • Crushed dried rosemary – Rosemary and chicken go well together, If you have fresh herbs you may substitute them but you will need to double the amount. Dried rosemary has a concentrated flavor.
  • Crushed dried parsley leaves – Again, if you use fresh, double the amount.
  • Salt, more or less to taste – I use fine Kosher salt but table salt may be substituted.
  • Ground black pepper  – Freshly cracked black pepper offers the most flavor but ground black pepper may also be used.
  • Paprika (optional) – Used mostly for color, paprika may be omitted or replaced with hot or smoked paprika for another flavor profile.

Recommended Tools:

  • Meat Thermometer: I’m a big advocate of cooking thermometers for both new and more experienced cooks.  To have an accurate check on the doneness of your chicken, I highly recommend investing in a quality digital cooking thermometer.  These are very easy to use and ensure that your food is neither over or under-cooked.  I recommend these thermometers and in fact – I do own both of these thermometers which I use for various cooking methods:
    • Remote Digital Thermometer (affiliate link): I love this one because it can be used inside of the oven, grill, or smoker. You place the probe into the thickest part of the meat and close the door. It sends readings to the transponder so you know exactly the temperature without opening the oven door.
    • Digital kitchen thermometer (affiliate link): this is a basic digital thermometer I have owned and used for several years. I find the digital series of thermometers much easier to use and more accurate than classic meat thermometers.
  • rimmed baking sheet [paid link] – I like to use a rimmed baking sheet [paid link] to give the chicken room to properly roast. If you don’t have one, a 13×9-inch pan will work for up to 4 chicken breasts, depending on size. 
  • Parchment Paper [paid link]: Iou can always use aluminum foil but I prefer the pre-cut parchment paper (affiliate link) sheets. Clean up is simple and they are pre-measured for most rimmed baking sheets making them quick and easy to use. These are a kitchen must-have for me.

How to Make Baked Chicken Breasts

  1. Mise en Place. Preheat the oven and line a baking pan with parchment paper [paid link] or aluminum foil; set aside. 
  2. Prepare the Chicken. Rub chicken with a small amount of olive oil and then lightly season with herbs and spices. Place chicken breast on the pan skin-side up.
  3. Bake the Chicken. Place pan in the oven and roast. Check the temperature with a meat thermometer into the thickest part of the meat. Be sure the tip is not touching bone. Baking times will vary slightly based on the size of the breasts.
  4. Serve. (Optional) Remove chicken from the bone and slice into individual servings.

Flavor Variations for Roasted Chicken Breast

French Provincial – Omit the rosemary and dried parsley and substitute 2 teaspoons of Herbes de Provence.

Greek – Omit the rosemary, dried parsley, and paprika and add 2 tbsp fresh lemon juice, 2 tsp minced garlic, and 2 tsp dried oregano.

Italian – Omit the rosemary, dried parsley, and paprika and add 2 tsp dried oregano, 2 tsp dried parsley, 2 tsp minced garlic.

Southwestern – Omit the rosemary and dried parsley and add 2 tbsp fresh lime juice, 2 tsp chili powder, and 1 tsp garlic powder. 

A white dinner plate set on top of a blue paisley napkin and a woven brown cloth. The plate contains sliced tomatoes, sauteed asparagus, and baked chicken.

Roasted Chicken Breast FAQ:

How Long to Cook Chicken Breast in the Oven?

The roasting time depends on a few factors, namely the size of the chicken breast and how hot your oven runs. These chicken breasts were pretty large, so they took a 45-minutes to roast. Smaller breasts will take around 30 minutes.

How Can I Tell When The Chicken is Done Cooking?

It’s always best to use a digital kitchen thermometer or another meat thermometer to test for doneness with poultry. The chicken is done when its internal temperature reaches 165 degrees F or when the juices run clear when pierced with a knife.

What Should I Serve with Roasted Chicken?

To make a balanced meal, serve this with easy roasted carrots and parmesan ranch potatoes. Both side dishes cook on the baking tray as the chicken roasts completing this one pan meal. As a first course, serve with this apple pecan blue cheese salad with apple vinaigrette

How do I store leftover cooked chicken? 

Once the chicken has cooled completely, transfer it to an airtight container or zip-top bag and store in the refrigerator for up to 3 days.

Can I freeze Cooked Chicken?

Yes, once the chicken has cooled completely, transfer it to an airtight container or zip-top bag and store in the freezer for up to 3 months.

How do I reheat Cooked Chicken without drying it out?

  • Reheat leftover chicken in the Oven – Preheat your oven to 325 degrees F. Wrap the chicken in aluminum foil and place a baking sheet in the oven and reheat the chicken until the internal temperature of the meat registers at least 165 degrees F on a meat thermometer.
  • Reheat Leftover Chicken in the Microwave – Place the chicken on a microwave-safe plate or dish. Place a piece of microwave-safe plastic wrap over the dish. Using half power (50%), reheat the chicken one-minute intervals, checking the chicken between each addition of time. Cooking times will vary depending on the amount and size of the chicken pieces, and the power of your microwave oven.

How Can I Use up leftover Chicken?

Roasted chicken is perfect for any recipe that starts with leftover cooked chicken or rotisserie chicken. We use this in Greek Chicken SaladChicken Bacon Ranch Alfredo, and slow cooker [paid link] buffalo chicken dip.

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Oven Baked Chicken plated with asparagus

Juicy Oven Baked Chicken Breasts (Bone-in Split Chicken)

Ronda Eagle | Kitchen Dreaming
Oven Baked Bone-in Chicken Breasts are an easy and affordable way to feed your family a healthy and nutritious dinner. This cooking technique yields flavorful and tender chicken breasts that are remarkably juicy. Simply change the herbs and spices to create new flavor combinations. Flavor Variation ideas included.
5 from 7 votes
Prep Time 10 mins
Cook Time 45 mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 275 kcal

Equipment

  • Meat thermometer
  • Rimmed Baking Sheet or 13×9-inch pan
  • Parchment paper or aluminum foil for easy clean up.

Ingredients
  

  • 32 oz bone-in skin-on chicken breasts
  • 1 tbsp olive oil , just enough to coat chicken

Spice Rub:

  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon salt , more or less to taste
  • 1/4 teaspoon ground black pepper , more or less to taste
  • 1/2 teaspoon Paprika regular, hot, or smoked all work well

Instructions
 

  • Preheat the Oven. Heat oven to 425 degrees F. Line a baking pan with parchment paper or aluminum foil and set aside. 
  • Prepare the Chicken. Rub chicken with a small amount of olive oil and then lightly season with herbs and spices. Place chicken breast on the pan skin-side up.
  • Bake the Chicken. Place pan in the oven and roast 40-50 minutes or until the juices run clear and the internal temperature is 165 degrees F. Check the temperature with a meat thermometer into the thickest part of the meat. Be sure the tip is not touching bone. Baking times will vary slightly based on the size of the breasts.
    Remove the chicken from the oven and allow it to rest for 5 minutes before slicing.
  • Serve. (Optional) Remove chicken from the bone and slice into individual servings.

Notes

Flavor Variations: 

French Provential – Omit the rosemary and dried parsley and substitute 2 teaspoons of Herbes de Provence.
Greek – Omit the rosemary, dried parsley, and paprika and add 2 tbsp fresh lemon juice, 2 tsp minced garlic, and 2 tsp dried oregano.
Italian – Omit the rosemary, dried parsley, and paprika and add 2 tsp dried oregano, 2 tsp dried parsley, 2 tsp minced garlic.
Southwestern – Omit the rosemary and dried parsley and add 2 tbsp fresh lime juice, 2 tsp chili powder, and 1 tsp garlic powder.

Roasted Chicken Breast FAQ:

How Long to Cook Chicken Breast in the Oven?

The roasting time depends on a few factors, namely the size of the chicken breast and how hot your oven runs. These chicken breasts were pretty large, so they took a 45-minutes to roast. Smaller breasts will take around 30 minutes.

How Can I Tell When The Chicken is Done Cooking?

It’s always best to use a digital kitchen thermometer or another meat thermometer to test for doneness with poultry. The chicken is done when its internal temperature reaches 165 degrees F or when the juices run clear when pierced with a knife.

What Should I Serve with Roasted Chicken?

To make a balanced meal, serve this with easy roasted carrots and parmesan ranch potatoes. Both side dishes cook on the baking tray as the chicken roasts completing this one pan meal. As a first course, serve with this apple pecan blue cheese salad with apple vinaigrette

How do I store leftover cooked chicken? 

Once the chicken has cooled completely, transfer it to an airtight container or zip-top bag and store in the refrigerator for up to 3 days.

Can I freeze Cooked Chicken?

Yes, once the chicken has cooled completely, transfer it to an airtight container or zip-top bag and store in the freezer for up to 3 months.

How do I reheat Cooked Chicken without drying it out?

  • Reheat leftover chicken in the Oven – Preheat your oven to 325 degrees F. Wrap the chicken in aluminum foil and place a baking sheet in the oven and reheat the chicken until the internal temperature of the meat registers at least 165 degrees F on a meat thermometer.
  • Reheat Leftover Chicken in the Microwave – Place the chicken on a microwave-safe plate or dish. Place a piece of microwave-safe plastic wrap over the dish. Using half power (50%), reheat the chicken one-minute intervals, checking the chicken between each addition of time. Cooking times will vary depending on the amount and size of the chicken pieces, and the power of your microwave oven.

How Can I reuse leftover cooked chicken?

Roasted chicken is perfect for any recipe that starts with leftover cooked chicken or rotisserie chicken. We use this in Greek Chicken SaladChicken Bacon Ranch Alfredo, and slow cooker buffalo chicken dip.

Nutrition

Serving: 6ozCalories: 275kcalCarbohydrates: 1gProtein: 30gFat: 16gSaturated Fat: 4gCholesterol: 93mgSodium: 324mgPotassium: 319mgSugar: 1gVitamin A: 120IUCalcium: 16mgIron: 1.1mg
Tried this recipe?Let us know how it was!

12 thoughts on “Juicy Oven Baked Chicken Breasts (Bone-in Split Chicken)”

  1. What is the rule of thumb for thawing out chicken before you cook? I’ve heard room temp is the best. I’ve also heard the exact opposite.

    Thank you

    Reply
    • Hi Steve,

      According to the USDA, counter thawing is not a safe way to defrost meat since the meat temperature during the defrost goes into the danger zone for growing bacteria for a significant amount of time.

      Instead the USDA recommends refrigerator thawing of meat which takes longer, but is the safest method.

      If you do not have time to thaw in the refrigerator, the USDA then suggests a cold water defrost.

      Refrigerator Thawing – plan on 1 full day for per one-pound package of chicken. After thawing in the refrigerator, items should remain safe and good quality for an additional day or two before cooking.

      Cold Water Thawing – This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, about a pound, may thaw in an hour or less.

      Once thawed completely, the food must be cooked immediately.

      Around our kitchen, we cold water thaw most often and use the refrigerator for larger cuts of meat like roasts or turkey. For smaller everyday cuts, we use the cold water method described above.

      Hope this helps, Steve! Thank you for stopping in and taking the time to ask. I am going to include your question in our FAQ for this recipe.

      Reply
  2. Why are people afraid of cooking chicken? This a good basic recipe, and can be scaled up, just try to keep there chicken peices from touching to cook evenly.

    Reply

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