Juicy Oven-Baked Chicken Breast (Boneless or Bone-In)
Equipment
- Meat thermometer
- Rimmed Baking Sheet or 13x9-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.Nutrition
Serving: 6oz | Calories: 275kcal | Carbohydrates: 1g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 324mg | Potassium: 319mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 16mg | Iron: 1.1mg