Why You’ll Love This Recipe
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Simple and Quick: Minimal prep, straightforward steps, and easily accessible ingredients.
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Juicy and Crispy: The combination of searing and roasting locks in moisture while crisping the skin.
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Family-Friendly: Mildly spiced and flavorful, perfect for all ages.
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Versatile: Serve with vegetables, grains, or a fresh salad for a complete meal.
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Reliable Results: Following this method guarantees evenly cooked, tender chicken every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken breasts
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon chili powder
½ cup avocado oil (or canola oil, or vegetable oil)
Directions
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Preheat the oven to 400°F. Line a baking sheet with foil and place a cooking rack on top.
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Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
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In a small bowl, combine ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground black pepper, ¼ tsp paprika, and ¼ tsp chili powder. Rub this spice mixture all over the chicken breasts, covering both sides.
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In a large skillet, heat ½ cup of oil over medium-high heat until hot.
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Carefully place the chicken breasts skin-side down into the hot skillet. Cook for 2 minutes, until the skin is golden and crispy. Flip and cook another 2 minutes on the other side.
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Transfer the seared chicken to the prepared baking sheet with rack. Drizzle 1 tsp of the skillet oil onto each breast.
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Bake for 45 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
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Remove from oven and let the chicken rest for 10 minutes before slicing. Serve and enjoy!
Servings and timing
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Variations
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Spice Mix: Swap chili powder for smoked paprika for a milder, smoky flavor.
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Herb Infusion: Add fresh rosemary or thyme under the skin before roasting for added aroma.
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Oil Options: Use ghee or coconut oil for a slightly different flavor profile.
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Oven Method Only: Skip the skillet sear and roast directly in the oven for convenience.
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Marinade: Marinate chicken breasts in lemon juice and olive oil for 30 minutes prior to seasoning for extra tenderness.
storage/reheating
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Refrigerate leftovers in an airtight container for up to 3 days.
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Reheat in the oven at 350°F for 10–15 minutes to maintain crispy skin.
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Sliced chicken works well cold in salads or sandwiches.
FAQs
Can I use boneless chicken breasts instead?
Yes, but reduce baking time to prevent overcooking.
Can I make this ahead of time?
You can prep and season the chicken ahead, but sear and roast just before serving.
How do I ensure the skin stays crispy?
Pat the chicken dry and sear in hot oil before roasting.
What sides pair well with this chicken?
Roasted vegetables, mashed potatoes, rice, or a fresh salad.
Can I use other oils for searing?
Yes, use canola, vegetable, or even ghee for a different flavor.
How do I know the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F.
Can I add a glaze or sauce?
Yes, brush with honey mustard or barbecue sauce during the last 10 minutes of roasting.
Is this recipe suitable for meal prep?
Absolutely; portion and store in airtight containers for easy lunches or dinners.
Can I freeze cooked chicken?
Yes, freeze cooked chicken for up to 2 months; thaw in the refrigerator before reheating.
Can I adjust the spice level?
Yes, increase chili powder or add cayenne for more heat.
Conclusion
Roasted Bone-In Chicken Breasts are a foolproof way to achieve juicy, flavorful chicken with crispy skin every time. With minimal prep and maximum taste, this recipe is perfect for both weeknight dinners and special occasions.
Roasted Bone-In Chicken Breasts
- Total Time: 55 minutes
- Yield: 6 servings
Description
Tender, juicy, and flavorful, these roasted bone-in chicken breasts are a simple yet impressive meal. With a perfectly crispy skin and well-seasoned meat, this recipe is ideal for weeknight dinners or a weekend gathering.
Ingredients
4 bone-in, skin-on chicken breasts
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon chili powder
½ cup avocado oil (or canola oil, or vegetable oil)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and place a cooking rack on top.
- Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
- In a small bowl, mix salt, garlic powder, onion powder, black pepper, paprika, and chili powder. Rub the spice mixture evenly over both sides of the chicken breasts.
- In a large skillet, heat the oil over medium-high heat until hot.
- Place the chicken breasts skin-side down into the skillet and sear for 2 minutes, until golden and crispy. Flip and sear the other side for another 2 minutes.
- Transfer the seared chicken to the prepared baking sheet with rack. Drizzle 1 tsp of the skillet oil onto each breast.
- Bake in the preheated oven for 45 minutes or until the internal temperature reaches 165°F.
- Remove from oven and let rest for 10 minutes before slicing. Serve and enjoy!
Notes
Swap chili powder for smoked paprika for a milder, smoky flavor.
Add fresh rosemary or thyme under the skin before roasting for extra aroma.
Use ghee or coconut oil for a different flavor twist.
Skip the skillet and roast directly for convenience (adjust cooking time slightly).
Marinate in lemon juice and olive oil for 30 minutes before seasoning for extra tenderness.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 0g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
