Juicy, golden, and infused with deep roasted flavor, this Baked Split Chicken Breast is a masterclass in simplicity. Bone-in, skin-on chicken locks in moisture while crisping up to perfection—just like the rustic roasts you’d find in a French countryside kitchen.
It’s bold yet balanced, pairing beautifully with Cucumber and Tomato Salad for a refreshing contrast or Turmeric Rice for a vibrant, earthy side. The skin crisps like a perfect roast duck, while the meat stays tender, absorbing every bit of seasoning.
Roasting with the bone in brings out the best in the chicken—deep, rich flavor with almost no extra work. The trick? A hot oven and a simple spice rub that caramelizes beautifully. Once you master this, you’ll never go back to bland, dry chicken again!
Flavor Bomb Alert!
- It just tastes good—simple, rich, and satisfying in every bite.
- That crispy skin! It shatters with each bite, like the best rotisserie chicken you’ve ever had.
- A travel-inspired touch: Reminds me of street-side rotisseries in Spain, with their golden, crackling exteriors.
- Meal-prep gold: Slice it up for sandwiches, grain bowls, or salads all week.
- Effort vs. reward? Off the charts. Five minutes of prep for a dish that tastes like you slaved over it.
Baked Split Chicken Breast Recipe
Equipment
- Large baking dish
- Mixing bowl
- Measuring spoons
- Instant-read thermometer
- Oven mitts
- Basting brush
Ingredients
- ¼ tsp dried rosemary
- 2 large bone-in chicken breast halves with skin
- ¼ cup dried basil
- ½ tsp garlic, minced
- ½ tsp cracked black pepper
- ½ tsp coarse sea salt
- ¼ cup extra-virgin olive oil
Instructions
- Coat the chicken breasts with olive oil and minced garlic, ensuring even coverage.
- Season generously with salt, black pepper, rosemary, and basil.
- Place them in a large baking dish and refrigerate for at least 45 minutes to enhance flavor.
- Preheat the oven to 375°F (190°C).
- Once ready, bake the chicken until the meat is fully cooked, and the juices run clear, which should take around 45 to 60 minutes.
- To confirm doneness, insert an instant-read thermometer into the thickest part of the breast—it should read 165°F (75°C).
- Serve immediately and enjoy a delicious, herb-infused meal.
Notes
- Broil the chicken for the last 5 minutes of baking to achieve a golden, crispy skin without overcooking the meat.
- Let the chicken marinate overnight for an even more pronounced herb and garlic taste.
- Serve with roasted vegetables and a squeeze of fresh lemon juice to brighten up the flavors.
| Nutrition | Value |
| Calories | 615kcal |
| Carbohydrates | 1g |
| Fibre | g |
| Fat | 42g |
| Protein | 55g |
| Cholesterol | 153g |
Variations To Help You Customise This Dish!
- Zesty Lemon Herb Twist – Add fresh lemon zest and a squeeze of lemon juice before baking for a bright, citrusy kick.
- Spicy Kick – Sprinkle in some smoked paprika, cayenne, or red pepper flakes for a bold, spicy flavor.
- Cheesy Crust – Top the chicken with grated Parmesan or mozzarella in the last 10 minutes of baking for a melty, savory finish.
- Mediterranean Style – Mix in sun-dried tomatoes, olives, and crumbled feta cheese for a rich, Mediterranean-inspired dish.
- Honey Garlic Glaze – Drizzle honey over the chicken before baking for a caramelized, sweet-savory contrast.
