Baked Split Chicken Breast Recipe
This simple yet flavorful baked split chicken breast recipe features a savory blend of olive oil, garlic, rosemary, and basil. Marinating enhances the taste, while baking at 375°F ensures juicy, tender meat. Serve hot with your favorite sides for a satisfying and aromatic meal.
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.