Split chicken breast is the secret weapon of home cooks who crave both convenience and flavor. This bone-in, skin-on cut delivers deep, rich taste with minimal effort, roasting up golden and juicy like the rustic poultry dishes of Europe. Whether you bake, braise, or grill it, the result is always satisfying.
It pairs beautifully with Yeast Bread or Grandma’s Perfect Homemade Bread, soaking up every bit of flavor like a classic Sunday supper. The skin crisps to perfection, the meat stays incredibly moist, and the seasoning infuses right down to the bone.
Cooking it bone-in unlocks an intensity of flavor that boneless cuts just can’t match. A simple rub and a hot oven transform it into something restaurant-worthy, yet easy enough for a weeknight. Once you master this, you’ll never look at chicken the same way again.
What I Didn’t Expect About This Recipe?
- It just tastes good—simple, comforting, and full of depth.
- It’s shockingly juicy! The bone helps retain moisture, making every bite tender and flavorful.
- That crispy skin is next-level. Like the best rotisserie chicken, but homemade.
- It’s incredibly versatile. Leftovers are perfect for salads, sandwiches, and grain bowls.
- Minimal effort, maximum reward. Five minutes of prep for a meal that tastes like an all-day roast.
Split Chicken Breast Recipe
Equipment
- Basting brush
- Baking sheet or shallow roasting pan
- Knife and cutting board
- Tongs
- Aluminum foil (optional for easier cleanup)
- Meat thermometer
- Oven mitts
- Tongs
- Small bowl (for seasonings)
Ingredients
- ½ tsp paprika
- 2 tbsp olive oil
- 4 split chicken breasts bone-in skin on
- ½ tsp Italian seasoning
- salt and black pepper to taste
Instructions
- Set the oven to 425°F.
- Coat the chicken with olive oil and season thoroughly.
- Arrange it in a shallow roasting pan and bake for 40-50 minutes, ensuring the internal temperature reaches 165°F.
- For a fresh touch, sprinkle parsley on top before serving if desired.
Notes
- Pat the chicken dry before brushing with oil to ensure a beautifully crisp and golden-brown finish.
- Marinate the chicken with seasonings and oil for at least 30 minutes before baking to enhance the taste.
- Let the chicken rest for 5-10 minutes after baking to lock in juices before slicing.
| Nutrition | Value |
| Calories | 320.89kcal |
| Carbohydrates | 0.31g |
| Fibre | 0.2g |
| Fat | 12.89g |
| Protein | 48.04g |
| Cholesterol | 144.64g |
