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Tired of boring boneless chicken? Try this recipe for bone-in chicken breasts! It’s simple to make and with just a few minutes of preparation, you’ll have tender, juicy chicken with plenty of flavor. This is great with some roasted or mashed potatoes, butternut squash, or a side of fresh vegetables. Add a generous drizzle of the pan juices for a succulent, flavorful, easy-to-make meal.
Notes About The Ingredients
This recipe was created for bone-in breasts specifically, and substituting with boneless skinless breasts isn’t recommended. The chicken gains lots of flavor and moisture from the bone and the skin, and they’re a crucial part of why the chicken comes out so delicious.
I always recommend using good quality spices because they play such an important role in cooking. With such a simple recipe like this, good spices are important and will determine the outcome of the recipe. Always check to be sure that your spices aren’t expired, and use a reputable brand from your supermarket.
Don’t Overcook The Chicken
You never want to overcook chicken because it will be dry and unpleasant to eat. This chicken comes out juicier and more moist than skinless breasts, but it will still get dry if you overcook it. You’ll want to cook your chicken to an internal temperature of 165°F, which is easy to achieve if you have a meat thermometer. I rely heavily on my Thermopro Meat Thermometer, and I can’t recommend it enough if you don’t already have one.
Roasted Bone-in Chicken Breasts
- 3 lbs bone-in, skin-on chicken breasts approximate weight. Use 4 bone-in breasts
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Preheat your oven to 425°F.
- Pat the skin of your chicken breasts dry with a paper towel. This helps the skin get nice and crispy. I like to slide a small pad of nondairy butter under the skin of each breast, but it's not required.
- Combine your spices in a small bowl.
- Place your chicken into a large roasting pan and drizzle it with the olive oil. Rub the oil evenly over the skin using a meat brush or your hand.
- Sprinkle each breast evenly with the spices.
- Roast the chicken for about 40 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes. You can cut the meat off the bone, and drizzle it with the pan juices.
Did you make these roasted bone-in chicken breasts?
Please let me know how it turned out for you! Leave a comment below and don’t forget to rate the recipe.