Split Chicken Breast Recipe
Juicy and flavorful, this roasted split chicken breast is simple yet delicious. Brushed with olive oil, generously seasoned, and baked to perfection at 425°F, it delivers a golden, crispy skin and tender meat. Serve with fresh parsley for a vibrant finish and extra freshness.
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.