Roasted bone-in chicken breasts are easy to make, economical, and packed with flavor.
So I am shopping at my newly remodeled mega market today, trying to navigate the new layout. Nothing, and I mean nothing is where it once was. So, while wandering aimlessly through the meat department, looking for the new home of poultry, I notice that the majority of the meat in the coolers has been liberated of its bones, skin, and a good deal of fat. While it is awfully convenient not to have to deal with bones, skin and other “yucky” stuff on meat, a lot of the flavor is lost after it’s gone. There is something just so carnivorous about removing skin and bones and fat from the flesh of an animal yourself , for our own consumption.
Not that I wouldn’t mind being liberated from a little fat myself.
However, I am kind of partial to my skin.
And my bones. Thank you for asking.
But I digress.
Bone-in chicken breasts that are cooked with all of the proper parts intact is so moist and juicy, and lovely. And it’s so easy. Suddenly, right smack in the middle of the meat department, I feel like it is my responsibility, no, my civic duty to show you how to make roasted bone-in chicken breasts!
I’m patriotic like that.
And I was shopping while hungry, which I don’t recommend. Strange things jump into your cart when you shop while your hungry.
So, I picked up a pack of chicken breasts with all of their bone-in, skin attached glory. Here’s the simplest way to roast ’em…
Start by preheating the oven to 350 degrees F.
Line a rimmed baking sheet with aluminum foil. Set a cooling rack on the foil lined baking sheet, and then lightly spray it with cooking spray. Pat the top of the chicken breasts with a paper towel to dry them off a bit. Drizzle or spray ¼ tsp. of olive oil over each breast,
and give it a little rub with your fingers to spread the oil around. Think of it as a mini massage for the chicken!
Hey, they gave their life to help sustain you–it’s the least you can do.
Sprinkle a pinch of salt, pepper, and Herbs de Provence over each breast.
Lightly pat the sprinkled seasonings on chicken with fingertips, to help it stick to the skin.
Place the bone-in chicken breasts onto the prepared baking sheet, and bake in a 350 degree oven for 50-60 minutes, or until chicken is fully cooked and juices run clear when the chicken is pierced with a fork.
Remove from oven, and allow to rest for 5 minutes. They’ve had a long a long day.
Flip a cooked chicken breast over, and run a knife along the rib bones to cut the meat away for serving.
This will leave a fair amount of chicken on the bones. “Pick” the remaining chicken away from bones with your fingers, and save or freeze for another dish. (Such as Chicken pot pie, chicken chili, or homemade chicken stock.)
Then relish in your accomplishment!
If someone asks you if you know how to make roasted bone-in chicken breasts, you can say, “Yes! Yes I can!”
- 4 bone-in chicken breasts
- 2 tsp. olive oil, divided
- Pinch of kosher salt
- Pinch of black pepper
- Pinch of dried Herbs de Provence (a blend of marjoram, rosemary, thyme—or use a pinch of any one of these.)
- Cooking spray
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with aluminum foil. Set a cooling rack on the foil lined baking sheet, and then lightly spray it with cooking spray.
- Pat the top of each chicken breast with a paper towel. Drizzle or spray ¼ tsp. of olive oil over each breast, smearing it around with clean fingers to coat.
- Sprinkle a pinch of salt, pepper, and herbs on each breast. Lightly rub the seasonings into the chicken in order to aid them in adhering to the skin.
- Place chicken on the prepared baking sheet and bake in a 350 degree oven for 50-60 minutes or until the chicken is fully cooked, and juices run clear when the chicken is pierced with a fork.
- Remove the chicken from the oven, and allow it to rest for 5 minutes to seal in the juices. Serve as is or slice the chicken away from the from the bone before serving.