I love my easy Oven Roasted Bone In Chicken Breast for the simplicity of baking these juicy, tender and incredibly tasty chicken breasts up! They're a super way to serve up a great family dinner that is healthy and affordable! The crispy skin is packed with sensational flavors that enhance the chicken flavor and seal in the juices to keep these split chicken breasts super moist!
Oven roasted chicken is one of the easiest ways to get a good, healthy family dinner on the table. Making your chicken in a way that ensures tender, juicy chicken breasts (that are not dried out) is method to know, love and save!
This easy oven roasted chicken packs in extra chicken flavor, has super flavorful chicken skin, and keeps your chicken breast from drying out while cooking!
Whether you are roasting your chicken on a sheet pan, in a baking dish, or using a Dutch oven, these beautifully seasoned bone-in chicken breasts will turn out perfectly!
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🥘 Ingredients
- Chicken Breasts - Bone-in, with skin - 2 to 3 lbs. Or 2 to 4 chicken breasts depending on the weight per breast.
- Olive Oil - Extra virgin, EVOO.
- Seasoning - Knorr chicken bouillon, onion powder, garlic powder, pepper,and paprika.
🔪 Step-by-Step Instructions
How To Make Oven Roasted Bone-In Chicken Breast
- To start your oven roasted chicken breasts, preheat your oven to 400ºF (205ºC).
- Next, line a rimmed baking sheet with parchment paper, or coat your baking dish or Dutch oven with non-stick cooking spray.
- In a small bowl, combine the olive oil with a Knorr brand bouillon cube and the seasoning: onion powder, garlic powder, pepper, and paprika.
- Mix your bouillon based seasoning until you have a smooth paste. Then set aside to finish preparing the chicken breasts.
- Rinse and pat dry the chicken. Then place them onto your baking sheet or into your baking dish with the bone (rib) side facing upward.
- Use the paste to coat the underside of the chicken breasts lightly. Then turn and coat the breast side thoroughly. Repeat for all of your chicken breasts.
- Bake the chicken in the oven at 400ºF (205ºC) for 40 to 45 minutes, or until done (see below).
- Once your chicken is cooked through. Remove from the oven and cover loosely 'tented' over the chicken breasts and allow to rest for 3 to 5 minutes.
- Garnish your oven roasted bone in split chicken breasts with fresh, chopped parsley if desired, and enjoy!
Serve with a simple side salad, creamy garlic red skin mashed potatoes, southern baked macaroni and cheese, or tasty maple roasted brussel sprouts with bacon and toasted walnuts.
💭 Angela's Tips & Recipe Notes
- The chicken bouillon is a great flavoring, that works well with minimal seasoning. Include all of the spices mentioned, or just a few. Use smoked paprika, if you have it on hand. Add some cayenne pepper instead, for a bit more 'heat'.
- I do recommend the Knorr brand cubes. They are not as hard as most other bouillon cubes, and they are simply my preferred brand. Better than Bouillon would also work as a substitute for the bouillon cube, and I would start with a couple of teaspoons.
- Try this recipe with some of my amazing chicken marinades!
⏲️ How Long To Bake Chicken Breast - Bone In Split Chicken Breast
- Bake at 350ºF (175ºC) for 50 to 55 minutes
- Bake at 375ºF (190ºC) for 45 to 50 minutes
- Bake at 400ºF (205ºC) for 40 to 45 minutes
- Bake at 425ºF (220ºC) for 35 to 40 minutes
- Bake at 450ºF (230ºC) for 30 to 35 minutes
*Baking times will vary based on the size (weight and thickness) of your bone-in split chicken breast(s).
🌡️ When Is The Chicken Done
Your chicken (any cut of chicken, or any poultry) is done when the internal temperature, as measured with a digital meat thermometer, reaches 165ºF according to foodsafety.gov guidelines. It is best to measure this temperature at a thick portion of meat, close to the bone.
When temping your chicken, the juices that run out of your cooked chicken breast should be clear. If there is pink or blood colored juices on your plate, baking sheet, or baking dish. Be sure to return the chicken to the oven and re-check in a few minutes.
🐔 More Chicken Recipes
- Stuffing Stuffed Chicken
- Baked Chicken Quarters
- Homemade Shake & Bake Chicken
- Hibachi Chicken
- BBQ Chicken Leg Quarters
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📋 Recipe
Oven Roasted Bone In Chicken Breast
Ingredients
- 3 lb chicken breasts (bone-in, with skin - 2 to 3 lbs, or 2 to 4 chicken breasts depending on the weight per breast)
- 1 tablespoon olive oil (extra virgin)
- 1 cube Knorr chicken bouillon
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
- In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.1 tablespoon olive oil, 1 cube Knorr chicken bouillon, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon pepper, ¼ teaspoon paprika
- Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.3 lb chicken breasts
- Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
- Remove the chicken when done, cover loosely with a square of aluminum foil 'tented' over the chicken breasts. Allow the chicken to rest for 3-5 minutes before serving. Garnish with chopped parsley, if desired.
Equipment You May Need
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Clancy says
Wow, your recipe just upped my taste for baking split chicken breasts. Like poster Sarah wrote, I too, was in a jam for chicken that needed to be cooked but I did not want to go out. After reading too many of the same boring online roasted recipes, I found yours and I was all in. So quick to put together and it is absolutely delicious and moist, very moist. Because I didn’t have bullion so I used your tip using Better than Bouillon, 1 tablespoon was too much and I’ll use 1/2 next time. The skin with that bouillon topping made a for a yummy, crackled crust. Thank you so much for saving my chicken and my dinner for tonight.
Angela @ BakeItWithLove.com says
Thank you Clancy, so happy you enjoy the chicken!!
Sarah says
I was in a jam as to what to make for dinner with limited ingredients because I just did not feel like venturing out to the grocery store. I came across this chicken and thought it sounded tasty - and I had all of the ingredients. It did not disappoint. It’s become my new favorite chicken dish. It’s easy and flavorful. Absolutely love it. My husband raved about it. Glad I found your blog. I have saved a few more recipes to try. Thanks again for the tasty recipe!
Angela @ BakeItWithLove.com says
Awesome! Thank you for sharing, this kind of comment is always what makes blogging worthwhile 🙂