This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger! Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes. Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes.
How to Cook Bone-In Chicken Breasts | Cook's Illustrated
This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens. The most important part in this recipe is to not overcook the meat. You want to pull the chicken out of the oven at F internal temperature and let it rest for 5 minutes. If you let it cook past that temperature, it will get hopelessly dry and rubbery.
Need shredded, diced, or sliced chicken? Skip the rotisserie and instead make this 4-ingredient foolproof roasted bone-in chicken breast. Bone-in chicken breast also known as split chicken breast is simply bone-in, skin-on chicken breast. The skin and bones of the breast provide flavor and also act as a barrier against drying out.
This Roasted Chicken Breast recipe is going to make you look like a star in the kitchen! Split Chicken Breasts are juicy and tender on the inside, with a delicious crispy, herb-crusted skin on the outside, roasted chicken never tasted so good. Boneless breasts are great for recipes like chicken piccata or chicken marsala. But for super juicy roast chicken, use split chicken breasts! It may sound like a fancy cut of meat, but a split chicken breast is a chicken breast with a bone and skin.