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.
Course: Main Dish
Keyword: chicken breast recipes for dinner, dinner recipe, easy chicken recipes, easy dinner idea, main dish
4split chicken breastsbone-in, skin-on, about 5-1/2 lbs total
1/4tspground black pepper
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.
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-label]