If there’s one roast chicken recipe I keep coming back to when I want something easy, reliable, and downright comforting—it’s this one. Roasted split chicken breast, with its golden, crackly skin and tender meat, is the kind of dinner that makes the kitchen smell amazing and the table go quiet as everyone digs in.
I’ve made this countless times, especially on those nights when I don’t feel like fussing but still want a hearty meal. And the best part? You barely have to do anything fancy—just season, roast, and let the oven do the magic.
What Exactly Is a Split Chicken Breast?
If you’ve ever stood at the meat counter wondering what “split” chicken breast means, you’re not alone. I used to think it was some special butcher’s cut until I learned it’s simply a bone-in, skin-on chicken breast that’s been cut in half. That’s it.
Unlike boneless breasts, which are great for stir-fries or creamy skillet dishes, these bone-in ones are perfect for roasting. The bone keeps the meat juicy, and the skin crisps up beautifully in the oven—like nature’s built-in flavor enhancer. It’s the kind of chicken that doesn’t need sauce or frills to taste incredible.
Let’s Prep These Beauties
I love how unfussy this recipe is—no marinating, no breading, no elaborate steps. Just some pantry spices, olive oil, and you’re good to go.
Here’s how I usually prep mine:
- Start with dry chicken. Give them a little pat with paper towels. Dry skin equals crispy skin—don’t skip this step.
- Brush with olive oil. I use a silicone basting brush, but honestly, clean hands work fine too. Just make sure the oil coats every nook and cranny.
- Season like you mean it. Use your favorite spice blend or follow a simple combo like garlic powder, onion powder, smoked paprika, salt, and pepper. I’ve even thrown in dried herbs like thyme or oregano when I feel like it.
- Roast skin-side up. That’s how you get that beautiful golden finish.
And don’t toss the leftover pan juices—drizzle them over veggies or mop them up with some crusty bread. You’ll thank me later.
How Long Should You Roast Split Chicken Breasts?
Timing depends on the size of your chicken pieces, but in my kitchen, it’s usually 40 to 50 minutes at 425°F.
I always use a meat thermometer (learned this the hard way after slicing into pink chicken one too many times). Once the thickest part hits 165°F, you’re good to go.
Don’t have a thermometer? Cut a small slit near the bone and check—if the juices run clear and there’s no pink, you’re all set.
Pro tip: Let the chicken rest for 5-10 minutes before slicing. It gives the juices time to settle, so every bite stays moist.
My Favourite Sides to Pair With Roasted Chicken
This chicken is super versatile—you can pair it with almost anything. On lazy days, I toss some baby potatoes and carrots on the same pan and call it a meal.
Here are a few go-to sides from my dinner rotation:
- Roasted broccoli or brussels sprouts (they crisp up beautifully at the same temp)
- Egg noodles tossed with a little butter and parsley
- Garlic mashed potatoes—because come on, what’s roast chicken without mashed potatoes?
- A fresh green salad with lemon vinaigrette to balance out the richness
Sometimes I even shred up the leftovers and toss them into wraps or grain bowls the next day. It’s that flexible.
Why I Keep Coming Back to This Recipe
This isn’t one of those complicated “weekend project” meals. It’s the kind of everyday dinner that makes you feel like you’ve got your life together—even if the laundry’s still unfolded and the sink’s full of dishes.
What I love most is how dependable it is. The seasoning always hits just right. The skin always turns out golden. And the meat? Always juicy. It’s a back-pocket recipe worth keeping.
Leftovers? Yes, Please
If you’re lucky enough to have leftovers, don’t let them go to waste:
- Slice it cold for a chicken salad sandwich (add mayo, celery, and a pinch of mustard).
- Toss it into a pasta or grain bowl.
- Shred it for quesadillas or tacos.
Store it in an airtight container in the fridge, and it’ll be good for 3 to 4 days. Reheat gently in the oven or microwave with a damp paper towel over the top to keep it moist.
Roasted Split Chicken Breast recipe
Golden, crispy skin and juicy, tender meat — this oven-roasted split chicken breast is the kind of simple comfort food that never fails. Whether it's a Sunday dinner or a weeknight craving, it's a satisfying and fuss-free main dish that feels like home.
Ingredients
- 4 split chicken breasts (bone-in, skin-on)
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by getting your oven nice and hot — preheat it to 425°F so you get that beautiful crispy skin.
- Pat the chicken dry with paper towels (this helps it roast, not steam). Rub each piece generously with olive oil, making sure the skin is well coated.
- In a small bowl, mix together paprika, Italian seasoning, salt, and pepper. Sprinkle this over the chicken, pressing lightly so it sticks to the skin.
- Arrange the chicken pieces in a shallow roasting pan or on a rimmed baking sheet, skin side up. Leave some space between each one so they roast evenly.
- Slide the pan into the oven and roast for about 40 to 50 minutes, or until the internal temperature hits 165°F in the thickest part.
- Once done, let the chicken rest a few minutes before serving. Sprinkle with fresh chopped parsley if you like a pop of color.
Notes
- You can swap the Italian seasoning for dried rosemary, thyme, or even lemon pepper — whatever suits your mood.
- Want to make it a full meal? Toss some diced potatoes, carrots, or onions in olive oil and scatter them around the chicken before roasting. They soak up all the savory juices as they cook — so good!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 448Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 165mgSodium 285mgCarbohydrates 1gFiber 0gSugar 0gProtein 59g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never cooked bone-in, skin-on chicken breasts before, give this a try. It’s one of those recipes that looks and tastes impressive but doesn’t take much effort. Great for weeknights, but fancy enough for Sunday dinners too.
I hope this becomes a regular at your table like it has at mine.
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