• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Chicken

    Easy Roasted Bone-In Chicken Breasts

    Date: Oct 17, 2018 · Updated: Jun 12, 2020 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Easy Roasted Bone-In Chicken Breasts Pinterest pin.

    You won’t believe how much moister and more flavorful Easy Roasted Bone-In Chicken Breasts are than their counterpart, the more popular skinless, boneless chicken breasts. And, besides taste, there are numerous other benefits to cooking this often-neglected cut of chicken.

    Three Easy Roasted Bone-In Chicken Breasts on a white plate

    Although they take a little longer to cook, bone-in skin-on chicken breasts are very economical. In Tallahassee, they usually average around $1.84 a pound, versus boneless skinless chicken breasts, which can run over $3.00 per pound.

    Yes, I know you can slap a boneless, skinless chicken breast in a pan and have it cooked in 12-15 minutes. But in this post, I hope to convince you of the merits of batch cooking, and oven roasting bone-in, skin-on chicken breasts. I also will share some ideas of how you can use this versatile white meat to make your meal preparation and planning quicker and easier.

    What is batch cooking?

    Batch cooking, sometimes called meal prep, is cooking a lot of food at one time, so you cook less often. With batch cooking, you can have quick and easy meals throughout the week and spend less time in the kitchen.

    I usually buy at least four bone-in, skin-on chicken breasts when they are on sale and then roast them all at the same time. I will serve one of them for dinner, then debone and remove the skin from the others for chicken stock (recipe coming soon), then chop the meat up to make soups, casseroles, and chicken salad. The possibilities are endless!

    Chicken breasts run large these days. The breasts I cooked for this post were all over a pound each. With breasts this size, I can get at least two cups of cut-up cooked chicken per breast, which is what you usually get when you buy a smaller deli-roasted chicken.

    I package it up in freezer storage bags, then either pop them in the freezer to pull out later or go ahead and prepare two or three of our favorite chicken casseroles to go in the freezer.

    Easy Roasted Bone-In Chicken Breast cut up and packaged for the freezer

    Here is just a partial list of popular chicken breast dinner recipes on my blog that call for cooked, cut-up chicken:

    • Healthy Wild Rice Chicken Salad
    • Classic King Ranch Chicken Casserole
    • Hearty Chicken Chili with a Twist
    • Easy Chicken and Wild Rice Casserole
    • Easy Chicken Mushroom Marsala Pasta
    • Easy Tequila Lime Chicken Enchiladas
    • Easy Southern Style Chicken Divan, and
    • Chicken Sausage and Wild Rice Casserole

    Need more ideas? Check out all of my chicken recipes!

    How to cook Easy Roasted Bone-In Chicken Breasts:

    The best way to cook chicken breasts in the oven is to first, preheat the oven to 350 degrees F.

    Then, use a paper towel and pat the chicken breast dry.

    Place the chicken breast on a rimmed baking sheet and use a pastry brush to coat each breast on all sides with olive oil.

    Basting Easy Roasted Bone-In Chicken Breast before cooking

    Season all over with salt, pepper, and garlic salt.

    How long to bake bone-in chicken breasts at 350 degrees F?

    Roast in the oven for 35-40 minutes, or until an instant-read meat thermometer reads 165 degrees, F.  when inserted in the thickest part of the breast, not touching the bone.

    Easy Roasted Bone-In Chicken Breast right out of the oven on a baking sheet

    Remove from the oven, tent with foil and allow to rest for 10-15 minutes before serving.

    Sharon’s Expert Tips:

    If you would like to remove the breast meat from the bones prior to serving, here is a link to a video tutorial by Perdue Chicken. This tutorial shows how to carve a whole chicken, but at the end, it specifically shows how to carve the breast. 

    Easy Roasted Bone-In Chicken Breast sliced and ready to serve for dinner

    If you like chicken as we do, you might also want to check out these recipes for Baked Chicken Thighs, Baked BBQ Chicken Thighs, and Broiled Chicken Thighs. 

    📋 Recipe:

    Three Easy Roasted Bone-In Chicken Breasts on a white plate

    Easy Roasted Bone-In Chicken Breasts Recipe

    Sharon Rigsby
    You won't believe how much moister and more flavorful Easy Roasted Bone-In Chicken Breasts are than their counterpart, popular skinless, boneless chicken breasts. And, there are numerous other benefits to cooking this often-neglected piece of chicken.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 288 kcal

    Ingredients
      

    • 4 split chicken breasts bone-in, skin-on, about 5-½ lbs total
    • 3 tablespoon olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ½ teaspoon garlic powder

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Use a paper towel and pat the chicken breast dry
    • Place the chicken breast on a rimmed baking sheet and use a pastry brush to coat each breast on all sides with olive oil.
    • Season all over with salt, pepper, and garlic salt.
    • Roast in the oven for 35-40 minutes, or until an instant-read meat thermometer reads 165 degrees, F. when inserted in the thickest part of the breast, not touching the bone.
    • Remove from the oven, tent with foil and allow to rest for 10-15 minutes before serving.

    Notes

    Sharon's Expert Tips:
    I usually buy at least four bone-in, skin-on chicken breasts when they are on sale and then (batch cook) roast them all at the same time. I will serve one of them for dinner, then debone and remove the skin from the others for chicken stock (recipe coming soon), then chop the meat up to make soups, casseroles, and chicken salad. The possibilities are endless!
    Chicken breasts run large these days. The breasts I cooked for this post were all over a pound each. With breasts this size, I can get at least two cups of cut-up cooked chicken per breast, which is what you usually get when you buy a smaller deli-roasted chicken.  I package it up in freezer storage bags, then either pop them in the freezer to pull out later or go ahead and prepare two or three of our favorite chicken casseroles to go in the freezer.

    Nutrition

    Calories: 288kcalProtein: 31gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 94mgSodium: 507mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Chicken Recipes

    • Green Chicken Enchiladas in a white baking dish topped with melted cheese and sliced jalapenos.
      Easy Green Chicken Enchiladas Recipe with Salsa Verde
    • Turkey Chili in a white bowl garnished with sour cream, sliced avocado, and tortilla chip.
      Best Turkey Chili Recipe with Leftover Turkey
    • Turkey noodle casserole in a baking dish topped with melted cheese and chopped parsley.
      Creamy Turkey Noodle Casserole Recipe with Leftover Turkey
    • Stuffed Cornish Hens on a white platter garnished with sprigs of rosemary and fresh cranberries.
      Stuffed Cornish Hens Recipe with Cornbread Stuffing

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. BONNIE KIRKPATRICK

      May 20, 2019 at 1:27 pm

      I have a silly question.. if you are using bone in split Breasts and plan on eating them, how do you slice them with the bone still in, or do you just serve them whole? I have a package of bone in SPlit chicken breasts with skin and plan to serve them for supper, but would like to slice them so each person can take just what they want.. not necessarily a whole half.. I’m 80 years old and I can’t say I’ve ever served (or cooked for that matter) split breasts with bone in.. This recipe looks great (easy) to me but not sure just how to serve it.. Thanks for your input..

      Reply
      • Gritsandpinecones

        May 20, 2019 at 3:06 pm

        Hi Bonnie,
        This certainly isn’t a silly question and it’s hard to describe without a picture. I am hoping to soon have a video “how-to” series on my blog with this type of information but for now, I did find a tutorial online that shows how to carve a whole chicken from Perdue Chicken. As I said it shows how to carve the whole chicken, but then it shows specifically how to remove the breast meat and then slice it for serving. Here is the link: https://www.youtube.com/watch?v=eVIJi4NRQTg. Please let me know if you have any issues watching the video and if so, I will try to explain it, but as they say, a picture is worth a thousand words. Good luck and I hope this is helpful!
        Sharon

        Reply
        • BONNIE KIRKPATRICK

          May 20, 2019 at 3:22 pm

          Thanks Sharon.. WElP.. I decided to try and debone the split breasts and made a nice mess..So I now have 2 split breasts (4 halves) cut up into thirds and trying to figure out if I should use it in a Chicken & rice casserole or just put it in the oven and be done with it.. :/

        • Gritsandpinecones

          May 20, 2019 at 3:49 pm

          Hey Bonnie,
          Did you debone them before or after you cooked them?
          Sharon

        • BONNIE

          May 20, 2019 at 6:31 pm

          Sorry just saw this.. I boned them before I cooked them.. made quite a mess.. ended up putting a couple pieces in with the Chicken& Rice and the others I put garlic salt & Olive oil on them and put them in to roast.. We’ll see.. Maybe I’m too old to try new things.. LOl.. Thanks for your help.. Had too much Thawed and needed to get it cooked..

        • Gritsandpinecones

          May 21, 2019 at 9:08 am

          Hey Bonnie,
          I’m so sorry for the confusion. I’m sure your chicken turned out great. And while you can certainly cut up the pieces and debone before cooking, if you leave the breasts whole, roast them and then carve the bone out prior to serving, the meat will be juicier and more flavorful.
          All my best,
          Sharon
          PS: You are never too old to try new things! You can do this!

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    "Tis the season for delicious Christmas recipes:

    • A collage of six different christmas appetizers including cranberry brie bites.
      46 Make-Ahead Christmas Appetizers 2023
    • Beef tenderloin, green beans and cranberry cake.
      30+ Easy And Elegant Christmas Dinner Menu Ideas and Recipes
    • Five Christmas desserts including a cranberry cheesecake, gingerbread cookies and a gingerbread cake.
      30+ Best Christmas Dessert Recipes 2023
    • A collage of six Christmas breakfast dishes including eggs benedict casserole and ambrosia.
      29 Make-Ahead Christmas Breakfasts 2022
    • 31 Easy Homemade Edible Christmas Gifts
      31 Easy Homemade Edible Christmas Gifts
    • Christmas Tree Charcuterie Board is covered with meats, cheeses, and nuts.
      Easy Christmas Tree Charcuterie Board (How to Make)

    More Thanksgiving recipes:

    New Year: Recipes for good food and good times:

    • A collage of black-eyed pea dishes, collards and cornbread.
      10+ Traditional Good Luck Recipes for the New Year
    • A large bowl of cooked black-eyed peas topped with parsley.
      Southern Black-Eyed Peas
    • Black-Eyed Pea soup in a white bowl.
      Black-Eyed Pea Soup – Southern Style
    • Cooked Southern Collard Greens in two bowls.
      Southern Collard Greens Recipe
    • Southern Hoppin' John in a bowl with corn muffins in a basket in the background.
      Black-Eyed Peas and Rice (Hoppin’ John)
    • Four Meyer Lemon French 75 Cocktails on a silver tray.
      Meyer Lemon French 75 Cocktail

    More New Year's recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2023 Grits and Pinecones®

    • 8Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    269 shares