Need shredded, diced, or sliced chicken? Skip the rotisserie and instead make this 4-ingredient foolproof roasted bone-in chicken breast.

Love roasted chicken recipes? Try Roasted Half Chicken, Simple Whole Roasted Chicken, or Herb Baked Chicken.

roasted bone-in chicken breast on a baking sheet. this recipe
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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

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

ingredients for 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!
roasted bone-in chicken breast recipe.

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. 
raw bone in chicken breast on sheet pan
  • 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.
seasoned chicken breast on sheet pan
  • 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.
shredded chicken breast on sheet pan

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

How to Store

  • 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.  

close up shredded roasted chicken breast in a glass bowl.

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:

Video: How to Make Roasted Bone-In Chicken Breast

Want to see how easy it is to make this bone-in chicken breast? Watch the video below!

You May Also Like

Chicken Fajita Bowl

Chicken Chesapeake

Creamy Chicken Stew

Baked Buffalo Chicken Tenders

If you try Roasted Bone-In Chicken Breast, please leave a star rating and let me know how you like the recipe in the comments below.

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roasted bone-in chicken breast

Roasted Bone-In Chicken Breast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 6-7 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Foolproof 4-ingredient roasted bone-in chicken breast. It’s a recipe that never fails and is so good for everyday meals.

Ingredients

Scale
  • 3 bone-in chicken breasts with skin on, 12-13 oz. each
  • 6 tsp. olive oil, divided
  • 1 1/2 tsp. kosher salt, divided
  • Fresh black pepper to taste

Instructions

  1. Preheat the oven to 425 degrees F. Line half-sheet pan (13X18) with parchment paper.
  2. Place the chicken breasts on the prepared baking sheet and lightly pat dry with few sheets of paper towels.
  3. Rub EACH breast with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Make sure to season all over and use your hands for rubbing the oil or a brush.
  4. Bake chicken skin side up for 35-45 minutes or until internal temperature reaches 165 degrees F.
  5. Remove the sheet pan from the oven and let the chicken rest for at least 10 minutes before serving. Or cool the chicken until it is easy to handle with hands and pull the meat off the bones. Shred, dice, or slice it. This recipe makes 5 cups of shredded chicken meat.

Notes

  • Before You Begin: Take the chicken out of the refrigerator at least 30 minutes prior to cooking and rest at room temperature. Also, check the chicken for excess skin and trim accordingly.
  • Storage/Freezing Instructions: See the blog post for detailed storage instructions.

Nutrition

  • Serving Size: 3/4 cup (approx 3-4 ounces)
  • Calories: 175
  • Sugar: 0 g
  • Sodium: 550.8 mg
  • Fat: 7.1 g
  • Carbohydrates: 0.2 g
  • Protein: 26.3 g
  • Cholesterol: 85.1 mg