One thing that’s almost always on sale at the grocery store is bone-in chicken breast. I suppose I don’t buy them too often, since working with bone-in meats can be a bit intimidating – when, in fact, they are some of the tastiest meats out there! I decided it’s been far too long since I bought some. Plus, I am trying to save money (this is a nice cheap dish!). PLUS, I was in charge of Wednesday Night Dinner this week, and I could come home and quickly throw together a tasty meal.
This roasted bone-in chicken breast recipe is simple to make, but flavorful enough that you could certainly serve it at a dinner party or even make for a holiday. The trick to this is to keep an eye on the temperature of the chicken, which should be cooked until it reaches 165 °F. A few minutes too long in the oven could make this chicken go from delectably delicious to disastrously dry. I adapted this recipe from Blake Royer over at Serious Eats. Their blog name is spot-on – I sure am serious about this chicken! I hope you get a chance to make it and try it!
Roasted Bone-In Chicken Breast
Active Prep: 5 minutes
Cook time: 35-40 minutes
TOTAL: 45 minutes
YIELDS: 6 servings (1/2 chicken breast per serving)
- 3 bone-in split chicken breasts, about 1 lb each
- 3 Tbsp unsalted butter, softened
- Salt and pepper
- Vegetable oil spray
- Position upper rack in oven to highest position. Preheat oven to 450 °F. Line a broiler pan with aluminum foil and set aside. (NOTE: If you don’t have a broiler pan, you can line a rimmed cookie sheet with foil and place a metal cooling rack on top.
- Gently lift skin off of chicken breasts. Spread 1 Tbsp of butter on each chicken breast in between skin and meat. Pat down skin and sprinkle generously with salt and pepper.
- Place chicken breasts on broiler pan, skin side up. Spray each with vegetable oil. Roast in oven for 35-40 minutes until internal temperature of chicken reaches 165 °F. Skin should be a golden-brown color (If skin browns too quickly, tent chicken with foil for remainder of cooking time). Remove from oven and transfer to cutting board. Tent with foil and let rest for 10 minutes before serving.