The Best Herb Roasted Bone-In Chicken Breast

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White plate on black counter with fork and knife on burlap napkin. On the plate is herb roasted bone-in chicken breast, wild rice and peas.

I make the best herb roasted, bone-in chicken breasts. We eat a lot of chicken in our house. I keep both bone-in and boneless chicken breast in the freezer as well as whole chickens.

Bone-In Vs. Boneless

We typically eat boneless chicken breast because they are fewer calories and they cook fast. However, a boneless chicken breast can dry out easier than bone-in and you have to be good with your timing to make a perfect boneless chicken breast. Boneless chicken breasts are also great for putting in soups, stir-fry, and salads. They are one of the most versatile proteins.

Raw butterflied Chicken Breast on white plate seasoned with olive oil and cayenne pepper, salt and pepper

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Bone-in chicken breasts are higher in fat because of the skin and the bone but they are moist and more flavorful because of the skin and the bone. They take longer to cook but are much more forgiving with timing. I find that a bone-in chicken breast is much larger than boneless chicken breasts that I use (I butterfly them before I freeze them) so I get two meals out of one. A bone-in breast has enough meat to eat half for my meal and then save the other half to put on a salad the next day for lunch. I also take the skin off before I eat it to save myself a few calories.

One of the easiest meals to perfect is a bone-in or whole chicken and it’s elegant enough to serve for company. With this recipe, you can easily use it for both bone-in or a whole chicken. Pop it in the oven to roast while you prepare some side dishes. I often put carrots, potatoes, and onions right in the pan with a whole chicken for a one-dish meal.

Herb Roasted Bone-In Chicken Breast

Prep Time10 minutes
Cook Time50 minutes
Resting Time45 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: Bone-in Chicken Breast, Chicken Breast, Herb Chicken Breast
Servings: 4 breasts


Chicken Marinade

  • 1/4 cup grapeseed oil
  • 1 tbsp minced garlic
  • 1 tsp seasoning salt
  • 1/4 tsp fresh ground pepper
  • 1 tbsp fresh rosemary leaves
  • 4 bone-in chicken breasts with skin


Chicken Prep

  • Place Chicken Breasts in a foil-lined baking dish that has been sprayed with cooking spray. Breast side up.
  • Mix all marinade ingredients together and brush on breast side of chicken breast until completely coated
  • cover the pan with plastic wrap and put it in the refrigerator for at least 45 minutes. No longer than 24 hours.
  • Pre-Heat oven to 375°. Put chicken breast into a heated oven and bake for 50 minutes or until internal temperature reaches 165° and juices are clear.


I always use grapeseed oil as opposed to olive oil for anything that I’m baking or cooking. Olive Oil can become rancid at high temperatures. I only use olive oil for salad dressings for recipes that aren’t cooked.

You can use this same marinade on a whole chicken, I would just double the recipe and follow all the same directions with the exception of I put my chicken on a rack in the pan and add chicken broth or water to the bottom of the pan.

What you’ll love about this recipe:

  • EASY TO PREPARE – A bone-in chicken breast can be roasted/baked without fear of losing the taste and drying out. You don’t need fussy sauces. A simple marinade
  • HEALTHY – Chicken is one of the leanest proteins. While bone-in, skinned breasts have more calories, they retain their flavor from the bone. I take the skin off before I eat the chicken. I also eat the bone-in less frequently than the boneless, skinless version
  • INEXPENSIVE – In the Chicagoland area, chicken breasts are one of the cheapest proteins that I can purchase. Bone-In is typically less expensive than boneless as there is less processing.
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I promise you that this is the best herb roasted bone-in chicken breast recipe and so incredibly simple. It is so juicy and flavorful. I hope you enjoy it!


You can find another very tasty Chicken recipe HERE

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    1. It’s yummy! I like it better than the all mayo version.

  1. Good morning Lynn. Like you I do butterfly boneless breast before freezing. This post reminds me of how delicious bone in chicken can be. Almost so flavorful it is in a totally different category of meat!

    1. I’m not a fan of pork chops and I was thinking the same that the bone-in pork chop might be tastier and moist. I’ll have to try your recipe.

  2. We just picked up a few whole chickens and they are in the freezer. This recipe will be perfect for roasting them! Thanks Lynn. Pinned ????

    1. I actually like a whole roasted chicken better than anything else. So easy to make and so yummy!