Roasted Bone-In Chicken Breast

Need shredded, diced, or sliced chicken? Skip the rotisserie and instead make this 4-ingredient foolproof roasted bone-in chicken breast. It’s a recipe that never fails and is so good for everyday meals.

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What is Bone-In Chicken Breast?

Bone-in chicken breast also known as split chicken breast is simply bone-in, skin-on chicken breast. Like the boneless breast, you’re familiar with, this cut is lean with a little extra flavor.

The skin and bones of the breast provide flavor and also act as a barrier against drying out. So when roasted, the meat is juicy and tender since it’s not exposed entirely to heat.

Not to mention it is less expensive than boneless.

Today I’m sharing my favorite roasted bone-in chicken breast recipe. It’s perfect for meal prep, everyday meals or to freeze for later. It requires only 4-ingredients and is SO easy to make.

Ingredients for Roasted Bone-In Chicken Breast:

You will need the following ingredients to make oven roasted bone-in chicken breast:

• Bone-in chicken breasts: You will need 3 bone-in chicken breasts with skin on, about 12-13 ounces each. If possible, use organic pasture-raised chicken. 
• Olive oil: You can also use avocado oil. Your pick. 
• Kosher salt: I absolutely love David’s kosher salt. It’s my go-to salt in the kitchen.
• Fresh black pepper: Nothing beats freshly cracked black pepper. The more the merrier in my opinion.

There are also a few tools that are very handy to have when roasting chicken:

• Baking sheet: I recommend half-sheet pans, which are approximately 13 X 18 inches. They offer plenty of room for the chicken to roast evenly.
• Instant-read cooking thermometer: I absolutely love having an instant thermometer on hand. It’s a reliable tool for reading chicken temperature quickly and accurately. 

A Few Tips Before You Get Started

Bring chicken to room temperature. Take chicken out of the refrigerator 30-45 minutes prior to roasting. Room temperature chicken cooks more evenly whereas cold chicken can lead to overcooking and uneven cooking.

Use a cooking thermometer. Chicken is fully cooked when an instant-read cooking thermometer registers at 165 degrees F. It’s the most accurate way to check for doneness. And also a good way to ensure the chicken is not overcooked.

Let the chicken rest. Resting roasted chicken allows the juices to redistribute so the meat is super moist. Let it rest for at least 10 minutes after it is cooked.

Do not pour out the juices. Those pan juices are loaded with flavor and are especially delicious when tossed with chicken that’s been shredded. 

Save the bones. Make chicken stock in your slow cooker from chicken bones. It’s seriously so easy and delicious!

How to Roast Bone-In Chicken Breast

Before you begin, take the chicken out of the refrigerator at least 30 minutes prior to cooking. Also, check the chicken for excess skin and trim accordingly.

Line half-sheet pan with parchment paper or aluminum foil. Preheat the oven to 425 degrees F.

• Place chicken breast on the prepared baking sheet and lightly pat dry with few sheets of paper towels. 

• Rub each chicken breast with 2 teaspoons of olive oil. Use a brush or your hands for this step.
• Season each breast with 1/2 teaspoon of kosher salt. Make sure to season all over. Then to taste, season with black pepper.

• Roast the chicken skin side up for 35-45 minutes. No need to cover it with anything.

The safe internal temperature for cooked chicken is 165 degrees F. Instant-read cooking thermometer is your best bet for determining the temperature of your chicken. Around 35 minutes start checking for doneness.

• Once the chicken is cooked, remove the sheet pan from the oven, and let the chicken rest for at least 10 minutes before serving. Or if prepping the chicken for later, cool it until it is safe to handle with your hands.

At this point, you can pull the meat off the bones and shred, dice, or slice it. 

How to Store Roasted Chicken Breast:

IN THE REFRIGERATOR: Properly stored in airtight containers, cooked chicken breast will last for 3 to 4 days in the refrigerator.

IN THE FREEZER: You can also freeze the chicken in 1 cup portions for up to 3 months. You’ll want to shred, dice, or slice the chicken prior to freezing.

Cut up chicken thaws out quickly. Plus you can use single servings of frozen cooked chicken in easy soups, pasta sauce, or stir fry.  

Serving Suggestions

You can simply cut up the breast any way you like and keep it in the fridge for easy meals throughout the week. Try it over our Mexican Rice for an easy rice bowl meal.

Or you can incorporate the cooked chicken into other recipes:

• Sheet Pan Zucchini Chicken Enchiladas
• Chicken Mushroom and Spinach Lasagna
• Panera Thai Chicken Salad
• Lemon Chicken Quinoa Salad
• Creamy Chicken Tortilla Soup

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