The Best Herb Roasted Bone-In Chicken Breast
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.
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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
Ingredients
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
Instructions
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.
Notes
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:
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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!
Peace,
You can find another very tasty Chicken recipe HERE
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This recipe sounds delicious!
It’s yummy! I like it better than the all mayo version.
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!
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.
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 ????
I actually like a whole roasted chicken better than anything else. So easy to make and so yummy!