This baked bone-in chicken breast recipe is one of my favorite ways to get tender, juicy chicken with almost no effort. Oven-roasting split chicken breasts keeps the meat succulent, while the skin turns perfectly golden and crisp. With just a few simple ingredients and less than an hour of cook time, this is a truly dependable, versatile, and crowd-pleasing main dish.
Top Reader Review
This was the best tasting chicken recipe I have found. Absolutely delicious. I made gravy out of the drippings. Will definitely make it again.
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Roasted Split Chicken Breast
Roasting is my favorite method for cooking bone-in, skin-on chicken breasts, because the hot oven creates a crisp, seasoned crust on the skin, while keeping the inside super juicy and tender. I like to season mine simply with olive oil, rosemary, garlic, onion powder, paprika, and a touch of lemon juice to enhance the natural richness of the meat.
Also known as a split chicken breast, this flavorful cut is a whole chicken breast that’s been cut in half and had the backbone removed, leaving the rib bone attached. It’s called “split” because the breast is divided down the middle, which helps it cook faster and more evenly. As much as I love baking boneless chicken breasts, you just can’t beat the juiciness of bone-in cuts!
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Why Bone In Chicken Stays Juicy
My secret to perfectly-roasted bone in chicken breasts is letting the bone do the work. It conducts heat slowly, helping the meat stay moist while the outside browns up beautifully. I always check for doneness with an instant-read thermometer at the thickest part near the bone, then rest the chicken for 5–10 minutes before serving. This step locks in juices and guarantees every bite is tender, flavorful, and perfectly cooked.
Baked Bone-in Chicken Breast Recipe
Equipment
- 7×11-inch Baking Dish (about 2-3 quarts)
Ingredients
- 2 tablespoons olive oil
- ½ tablespoon chopped fresh rosemary (*)
- 1 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice (from ½ lemon)
- 2 large bone-in chicken breasts (8-10 ounces each)
Instructions
- Preheat oven to 375°F. Grease a 7×11-inch baking dish.
- In a small dish, whisk together the olive oil, rosemary, seasonings, and lemon juice.2 tablespoons olive oil, ½ tablespoon chopped fresh rosemary, 1 teaspoons kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper, 1 tablespoon lemon juice
- Place the chicken in the prepared baking dish, and drizzle the seasoning mixture all over.2 large bone-in chicken breasts
- Bake for 45-50 minutes, or until 165°F internally. Check the chicken at the 25-minute mark. If the top of the chicken is becoming too browned, cover with aluminum foil then continue cooking.
Notes
- Pat the skin dry before applying the seasonings so it crisps up better in the oven.
- Optionally, rub a little of the seasoning mix under the skin to enhance flavor closer to the meat. If you plan to remove the skin before serving, I recommend rubbing most of the seasoning underneath!
- Place the chicken in the middle rack of the oven to ensure even heat circulation. If your oven runs hot, move the rack down one notch to prevent burning.
- Start checking the chicken a few minutes before the minimum bake time to ensure it doesn’t dry out.
- Rest the chicken for 5-10 minutes to keep juices locked in and make slicing easier.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Cook Bone in Chicken Breasts in the Oven Step by Step
Prep: Gather up all of the ingredients needed to make this split chicken breast recipe. Preheat your oven to 375°F with a rack in the center and grease a 7×11-inch baking dish. Chop the fresh rosemary.
Whisk the Seasonings: In a small dish, whisk together 2 tablespoons of olive oil, ½ tablespoon of chopped fresh rosemary, 1 teaspoons of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground paprika, ¼ teaspoon of ground black pepper, and 1 tablespoon of lemon juice.
Season the Chicken: Place 2 large bone-in chicken breasts in the prepared baking dish, and drizzle the seasoning mixture all over. I like to pat the skin dry before adding the seasonings to help it get really crispy in the oven. If you’re planning on removing the skin, I recommend rubbing most of the seasoning under it.
Bake the Chicken: Bake split chicken breasts in a 375°F oven for 45-50 minutes, or until the internal temperature of the chicken reaches 165°F. Check the chicken at the 25-minute mark. If the top of the chicken is becoming too browned, cover with aluminum foil and continue cooking.
Serve: Serve bone-in chicken breasts for dinner with any side dishes. I like to serve mine with golden potatoes and a salad, but this simple dish goes with everything!
How to Store, Freeze, and Reheat
Store leftover bone-in chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a covered baking dish with a splash of chicken broth at 350°F for 15-20 minutes, or until warmed through.
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