This oven-roasted bone-in chicken breast is incredibly simple to prepare and always yields juicy, tender, and delicious chicken breasts. It's a great way to serve up a tasty 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.
I love chicken recipes. Try my beer can smoked chicken, smoked chicken quarters, and air fryer shake and bake chicken.
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Oven-roasted chicken is one of the easiest ways to cook a great family dinner. Making your chicken in a way that ensures tender, juicy chicken breasts (that are not dried out) is the method to know, love, and save.
Whether you roast 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. They are a family favorite at my house, so I know your family will love them, too.
🥘 Ingredients
- Chicken Breasts - I prepared this recipe using bone-in, with skin chicken breasts. You could also use thighs if you prefer.
- Olive Oil - Extra virgin olive oil (EVOO) helps to make the seasonings into a paste.
- Seasoning - Knorr chicken bouillon, onion powder, garlic powder, pepper, and paprika.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Oven Roasted Bone In Chicken Breast
Roasting your chicken breast in the oven is very simple to do. You will need a rimmed baking sheet, measuring spoons, a small bowl, and a meat thermometer.
This recipe is for six servings of chicken.
Season the Chicken
Step 1: Preheat. Preheat your oven to 400ºF (205ºC/Gas Mark 6). Line a rimmed baking sheet with parchment paper or coat your baking dish or Dutch oven with non-stick cooking spray.
Step 2: Combine. In a small bowl, combine 1 tablespoon of olive oil with a Knorr brand bouillon cube and the seasoning: ¼ teaspoon each of onion powder, garlic powder, pepper, and paprika.
Step 3: Mix. Mix your bouillon-based seasoning until you have a smooth paste. Then, set aside to finish preparing the chicken breasts.
Step 4: Rinse the chicken. Rinse 3 pounds (1.36 kilograms) of chicken breasts under cool water and then pat them dry using paper towels. Then, place them onto your baking sheet or into your baking dish with the bone (rib) side facing upward.
Step 5: Coat the chicken. 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, Rest, & Serve
Step 6: Bake. Bake the chicken at 400ºF (205ºC/Gas Mark 6) for 40 to 45 minutes or until done.
Step 7: Rest. Once your chicken is cooked, remove it from the oven, cover it loosely 'tented' over the chicken breasts, and allow it to rest for 3 to 5 minutes.
Step 8: Serve. Garnish your oven-roasted bone-in split chicken breasts with fresh, chopped parsley if desired, and enjoy!
🥗 Sides
Serve with a simple green 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 Pro Tips & Recipe Notes
- Adjust the seasonings. The chicken bouillon is a great flavoring that works well with minimal seasoning. You can 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.'
- Use your preferred bouillon. I do recommend the Knorr brand cubes. They are not as hard as most other bouillon cubes and are 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.
- Add a marinade. Try this recipe with some of my amazing chicken marinades.
- Store for later. Any leftovers can be stored in the fridge for 3-4 days. Reheat in the oven wrapped in foil at 350ºF (175ºC/Gas Mark 4) or until hot.
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⏲️ How Long To Bake Chicken Breast - Bone In Split Chicken Breast
- Bake at 350ºF (175ºC/Gas Mark 4) for 50 to 55 minutes
- Bake at 375ºF (190ºC/Gas Mark 5) for 45 to 50 minutes
- Bake at 400ºF (205ºC/Gas Mark 6) for 40 to 45 minutes
- Bake at 425ºF (220ºC/Gas Mark 7) for 35 to 40 minutes
- Bake at 450ºF (230ºC/Gas Mark 8) 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 poultry) is done when its internal temperature, as measured with a digital meat thermometer, reaches 165ºF (74ºC), 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 pink or blood-colored juices are on your plate, baking sheet, or baking dish, return the chicken to the oven and re-check in a few minutes.
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📖 Recipe Card
Oven Roasted Bone In Chicken Breast
Ingredients
- 3 lbs 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
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400℉ (205℃) 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.
- 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.
- Bake at 400℉ (205℃) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃) 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.
Deborah B Gorman says
I am going to try this tonight 🙂
Judy Witkin says
My family loved this!
Robbie says
Amazing recipe! This is the easiest and tastiest roasted chicken ever! Thank you for sharing. Does this work using skinless and boneless as well?
Angela @ BakeItWithLove.com says
Yes, it definitely works with boneless skinless chicken breasts too. Your cooking time may vary slightly, so rely on a digital meat thermometer for judging doneness. Thanks for asking!
Duval, Lorraine says
Très bon poulet cuit au four à 400 c. pendant environ 40 minutes avec des légumes racines sur la même plaque. J’ai utilisé un mélange de paprika ordinaire et du fumé… je vais mettre plus du fumé la prochaine fois. Merci beaucoup pour cette bonne recette.
"Very good chicken baked at 400 c. for about 40 minutes with root vegetables on the same plate. I used a mixture of regular paprika and smoked...I'll use more smoked next time. Thank you very much for this good recipe."
Estella says
This recipe is excellent! The Chicken breasts cooked perfectly! Beautiful color, great flavor and very moist.
Used Better than Bouillon, a dash of Cayenne and Smoked Paprika.
We loved it! The best oven roasted chicken breast….ever!
Cindy says
I've made this chicken three times and it's a keeper
Kathy says
My husband and I really enjoyed this baked chicken, and I will definitely
make it again. It was delicious, quick, and easy! I roasted small potatoes on the same sheet pan and made a salad. Voila! Dinner is served.
MLG says
I made this last night and it was so tasty! Thanks for sharing the recipe
Luce says
Combien d’huile d’olives? (how much olive oil?)
Angela @ BakeItWithLove.com says
1 tablespoon or 14.79 ml of olive oil.
(1 cuillère à soupe ou 14,79 ml d'huile d'olive.)
Michelle L says
This was hands down the best roasted chicken recipe I've ever tried! I see this as a new house favorite... It was so flavorful and moist and juicy. I also used better than bouillon, as I love the difference in the bouillon taste. Super recipe!
Thank you so much for sharing!
Doris Robertson says
I made this tonight for dinner. It was amazing. Both myself and my husband loved it. So easy and very tasty.
Spring says
Thank you so much for this recipe! It's incredibly simple, the chicken turns out perfectly moist, and my whole family likes it! (I've got some picky eaters who aren't keen on fancy spices.)
Brigitte says
I don't often do bone-in chicken breasts in the oven--only on the grill. I couldn't remember how long it takes, so I googled it and ran across your recipe. It sounded interesting so made it last night. It was the best chicken breast I have made. It was so tasty and juicy. I followed your recipe exactly. I used Knorr powdered bouillon (found in the Mexican section of grocery stores) and it turned out perfect. I will try this seasoning blend on boneless chicken breasts in the future, rather than purchasing the expensive shake on seasonings. I'm also going to try some of your other recipes. Thank you for sharing a great recipe.
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 🙂