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bone in chicken breast crispy oven

Oven Baked Bone In Chicken Breast

Joy Brooks
Perfectly juicy bone-in chicken breasts baked to precision with a flavorful herb and spice coating. The bone provides natural insulation for more forgiving cooking and enhanced flavor.
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Servings: 2 servings
Course: Oven-Baked
Cuisine: American
Calories: 385 kcal
Prep Time : 10 minutes
Cook Time : 40 minutes

Ingredients
  

  • 2-3 bone-in, skin-on chicken breasts approximately 12-16 oz each
  • 1.5 teaspoons kosher salt or 1 teaspoon table salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or melted butter
  • 2 cloves garlic minced (optional)
  • 1 teaspoon dried herbs thyme, rosemary, oregano or 1 tablespoon fresh
  • 0.5 teaspoon paprika sweet or smoked
  • 0.25 teaspoon cayenne pepper optional for heat
  • 1 lemon cut into wedges for serving

Method
 

  1. Pat chicken breasts completely dry with paper towels. Apply salt evenly over all surfaces, including under the skin where possible. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, preferably overnight.
  2. Set oven to 375°F (190°C) with rack in middle position. Allow at least 20 minutes for proper preheating.
  3. Remove chicken from refrigerator 30-45 minutes before cooking to take the chill off. Combine olive oil or melted butter with garlic, herbs, paprika, cayenne (if using), and black pepper. Brush this mixture over all surfaces of the chicken, ensuring even coverage.
  4. Place seasoned chicken breasts skin-side up on a wire rack set inside a rimmed baking sheet. The elevation promotes even air circulation.
  5. Place in preheated oven and bake for 35-45 minutes. Cooking time varies based on size - small (8-10 oz) 30-35 minutes, medium (10-13 oz) 35-40 minutes, large (14-16+ oz) 40-50 minutes.
  6. Begin checking internal temperature after 30 minutes by inserting thermometer into the thickest part of the breast, avoiding contact with bone. Target temperature is 165°F (74°C).
  7. Once at temperature, remove from oven and tent loosely with aluminum foil. Rest for 5-10 minutes to allow juices to redistribute throughout the meat.
  8. Plate with lemon wedges and garnish as desired.

Note

  • For exceptionally crispy skin, pat completely dry before applying oil and consider a 3-minute broil at the end of cooking.
  • Remove chicken when internal temperature reaches 160-162°F as carryover cooking during rest will bring it to the safe 165°F.
  • For deeper flavor, place herbs or compound butter directly under the skin.
  • Test temperature in multiple locations, staying away from bone which can give false readings.
  • For extra protection against drying, brine larger breasts in a solution of 1/4 cup kosher salt dissolved in 4 cups water for 1-2 hours before dry-brining.