ROASTED CHICKEN BREASTS are juicy on the outside with a seasoned, crispy skin. We love how tender and juicy the meat is when we roast the chicken using this method. You’ll need about 5 minutes of hands on time and 40 minutes in the oven to get this chicken recipe on the table.
Do you remember what it was like as a kid to walk in the door from school and smell a chicken roasting in the oven?
That is the smell of home and comfort and goodness.
I don’t roast a lot of whole chickens, but I do roast a lot of chicken pieces!
Take my baked chicken legs and keto chicken thighs…they happen on repeat around here.
I generally prefer white meat though, so it’s only fair that I share my roasted chicken breast recipe with all of you!
We love this method of cooking bone-in chicken because the skin gets crispy and flavorful while the meat stays nice and juicy.
How to:
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You’ll start with four bone-in, skin on chicken breasts for this recipe. You can adjust the amount up or down depending on how many you’re feeding. We tend to do one breast per person and then leftovers get chopped or shredded and saved for another recipe.
Rub the chicken all over with softened butter. It’s easiest to just use your hands so go ahead and get in there and coat that chicken.
Sprinkle a mixture of garlic salt, onion powder, and paprika over the chicken.
Try using smoked paprika! It adds a nice flavor!
Place the chicken on a baking sheet and pop it into a 425 degree oven.
How long to bake chicken breasts at 425 degrees:
We’re baking these chicken breasts at a higher temperature to be sure that we get the skin nice and crispy.
They’ll roast in about 35-40 minutes.
We recommend using a meat thermometer to check for doneness. I use and love this ThermoPro instant read thermometer for just about everything. I love that it has a magnet so you can stick it on the side of your fridge and it’s always accessible.
Your chicken breasts are fully cooked when they reach 165 degrees.
Serving Suggestions:
These oven baked chicken breasts go great with a variety of side dishes. A few of our favorites include:
- Cauliflower Mac and Cheese
- Broccoli Salad with Bacon
- German Cucumber Salad
- Broccoli Cheese Casserole
- Cauliflower Potato Salad
- Roasted Turnips
Roasted Chicken Breast
Crispy skin, juicy chicken, and a super simple seasoning make these roasted chicken breasts a favorite in our house. We cook one breast per person and usually end up with a bit of leftover meat that we chop up for later in the week.
Ingredients
- 4 chicken breasts, bone-in and skin on
- 2 tablespoons butter, softened
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
Instructions
- Preheat oven to 425 degrees. Line a baking dish with parchment paper.
- Rub the chicken pieces with the softened butter.
- Stir together the spices and sprinkle evenly over the chicken.
- Bake for 35-40 minutes or until the internal temperature is 165 degrees.
- Let chicken rest 10 minutes before serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 117mgSodium: 532mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g
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Karen says
Your recipe card says 4 chicken breasts, but your video only show two. Your seasonings are the same in both recipe and video. A little confused on how much chicken should be used??
Karly Campbell says
The written recipe is correct. I just scaled down the video version. 🙂
Sharon says
Thanks Karly, I love the recipes. Keep posting
Nancy says
Those chicken breasts are huge! Can you share total weight? If I used smaller chicken breasts wouls I reduce temp and/or time?
Karly Campbell says
Hi Nancy! They’re a pretty average size for a bone-in breast. The pan is an odd shape, so that probably makes them look bigger than they are – it’s not a 9×13. If your chicken is on the smaller time, just watch closer while baking and use a meat thermometer to check for doneness. No need to adjust the temp.
Leona Kaliesk says
Can you use this on boneless chicken breast as well
Karly Campbell says
You could use the seasoning on boneless breasts, but you’d probably want to adjust the temp/time while baking.