I am a huge fan of chicken on the bone. And trust me, I didn’t always feel that way. Spending years as a vegetarian, it was the biggest obstacle for me to conquer when I decided to start eating meat again. But today, give me chicken thighs and breast on the bone any day of the week. Not only does it taste better, but I also prefer to be reminded where my meat came from.

The bone helps the meat cook evenly and cooking it skin-on helps hold in moisture so the meat is tender and juicy. The biggest complaint with chicken breasts is that they dry out. Take it from me, these ones won’t.

I like to rub my chicken breast under the skin with a combo of whatever spices I have on hand. I usually add a couple minced garlic cloves and rub the spice mixture on the meat under the skin. After I roast them I omit the chicken skin (calories—it’s a personal choice!), but a quick minute or two under the broiler will help crisp it up further if that’s your thang!

Move the arrow see the chicken raw … then ROASTY! Don’t forget to get that spice rub underneath the chicken skin. That’s what gives it all that flavor!

I cook two to six bone-in breasts at a time, depending on what I’m planning on making with it. Pair them with a simple side for a quick dinner or let them cool and shred the meat for using in soup, enchiladas, nachos, chicken salad, or pulled chicken sandwiches. I LOVE to pair it with my super easy Mango Salsa for the most delicious quesadillas.

Roasted Bone-In Chicken Breasts

This simple recipe makes the most tender chicken. Hot from the oven or shredded for later, it is full of flavor. Use whatever spices you have on hand, or try something new!

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Course Main Course

Servings

Ingredients

4 bone-in chicken breasts
2 Tbsp. spice mixture of choice (cajun seasoning, paprika, onion powder, garlic powder italian seasoning, curry powder, etc.)
2 cloves garlic, minced
1 tsp. coarse sea salt*
2 tsp. olive oil

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or a metal roasting rack.
Carefully pull back the chicken skin, keeping it still intact on the sides, and rub the breasts with spice mixture, minced garlic, and salt, making sure cover both sides.
Drizzle with oil and roast 34 to 45 minutes or until the internal temperature is 165°F (see note below). For a crisper skin, broil chicken for 2 to 5 minutes. Let rest for 10 minutes before serving. Serve immediately or cover and chill up to 5 days and use for ½sandwiches, soups, or salads.