Baked Bone In Chicken Breasts Food

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

BAKED BONE-IN CHICKEN BREAST

Steps:

• Preheat the oven to 425 degrees F. *
• Pat dry and season chicken. Pat the chicken breasts dry with paper towels, coat the entire surface (including the backside) with oil and season both sides with salt and pepper.
• Roast in the oven. Place the chicken (skin side up) on a parchment-lined baking sheet and bake according to the baking times below, or until the internal temperature reaches 165 degrees F. Remove from the oven, tent with foil and rest for 5-10 minutes.
• Slice, Dice, Shred, and Serve! the whole chicken breast as is or slice, dice, or shred to your desired size to use in any one of your favorite chicken recipes.

EASY BAKED CHICKEN AND POTATO DINNER

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
• Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
• Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

BAKED BONE IN CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F. For easy clean up, line a 9x13-inch baking dish with parchment paper.
• Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
• To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
• Brush the mixture liberally over the chicken, using it all.
• Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
• Sprinkle the tops of the chicken with salt and pepper.
• Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh-I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn't touching the bone; I typically remove mine around the 155 degrees F mark, then cover it to let the carryover cooking finish the job).
• If you'd like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
• Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.

ROAST CHICKEN BREAST (BONE IN, SKIN ON)

Steps:

• Preheat your oven to 450 degrees (F).
• Heat a dry pan on the stove. (NO OIL!).
• Loosen the skin from the meat to create a small pocket.
• Slip the butter under the skin.
• Rub the chicken with olive oil, then season with salt, pepper, and thyme.
• When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
• Place the breast on a baking sheet and put it into the oven for 15 minutes.
• After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
• optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

THREE-INGREDIENT BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
• Stir 1/4 cup melted butter and salt together in a bowl.
• Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

FALL-OFF-THE-BONE CHICKEN

Steps:

• Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 300 degrees F.
• Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
• Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

TASTY BAKE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Empty contents of salad dressing mix package into a small bowl. Add water and mix well, then stir in olive oil and mix again. Note: DO NOT add vinegar as per package instructions.
• Place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. Put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface.
• Bake at 400 degrees F (200 degrees C) for 15 to 25 minutes, depending on the size of the breasts. Turn breasts over and spoon remaining mixture on to the topside. Bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).

BAKED CHICKEN BREAST

Steps:

• Preheat oven to 375F.
• Rub chicken breasts with olive oil and pressed garlic, then sprinkle salt, pepper and dry herbs all over. Set aside.
• Prepare and pour chicken broth in a 9" x 13" baking dish.
• Carefully add the chicken breasts, bone side down. Sprinkle chopped onion all over.
• Bake in the upper part of the oven for 60 minutes, until the tops are nicely browned and the internal temperature has reached 165F.
• Remove from the oven, let rest in the pan for 5 minutes and serve with lemon wedges and fresh herbs. Squeeze some lime juice on the chicken before eating to make it brighter and more flavorful.

BAKED CHICKEN BREASTS AND RICE

Steps:

• Wash and dry chicken breasts.
• Place the uncooked rice in the bottom of a 9X11 baking pan.
• Mix soups, sherry and butter together and pour a little over the rice to moisten it.
• Salt the chicken breasts and place the salted chicken breasts on the rice.
• (It is okay if they overlap some).
• Pour the rest of the liquid on the breasts.
• Sprinkle parmesan cheese, almonds and paprika on top.
• Note: Do not add any moisture to the soups.
• The only liquid is the wine.
• Bake 2 1/2 hours uncovered at 275 degrees.

ROASTED BONE-IN CHICKEN BREAST

Steps:

• Preheat the oven to 425 degrees F. Line half-sheet pan (13X18) with parchment paper.
• Place the chicken breasts on the prepared baking sheet and lightly pat dry with few sheets of paper towels.
• Rub EACH breast with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Make sure to season all over and use your hands for rubbing the oil or a brush.
• Bake chicken skin side up for 35-45 minutes or until internal temperature reaches 165 degrees F.
• Remove the sheet pan from the oven and let the chicken rest for at least 10 minutes before serving. Or cool the chicken until it is easy to handle with hands and pull the meat off the bones. Shred, dice, or slice it. This recipe makes 5 cups of shredded chicken meat.

BAKED BONE IN CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• Place chicken breasts in a shallow baking dish. Brush with olive oil then sprinkle with herbs, salt and pepper.
• Bake for 45-50 minutes or until chicken breasts reach an internal temperature of 165°F.

OVEN ROASTED BONE IN CHICKEN BREAST

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
• In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
• Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.
• Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
• Remove the chicken when done, cover loosely with a square of aluminum foil 'tented' over the chicken breasts. Allow the chicken to rest for 3-5 minutes before serving. Garnish with chopped parsley, if desired.

BAKED BONE-IN CHICKEN BREAST

Steps:

• Preheat the oven to 350ºF. Place chicken on a rimmed baking sheet and drizzle avocado oil over the top of each breast.
• Season generously with salt and pepper.
• Bake for 45 minutes or until the internal temperature reaches 165ºF and the skin is golden brown.
• Cool completely and remove the skin.
• Chop or shred the chicken breast and store in an airtight container. Chicken will last in the fridge for up to 5 days.

OVEN BAKED SPLIT CHICKEN BREASTS (BONE-IN)

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt, pepper and vegetable oil and place in baking pan.
• Cook chicken for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees.

EASY BONE-IN (SPLIT) CHICKEN BREASTS

Steps:

• Heat oven to 425 degrees.
• Pour chicken broth over chicken.
• Drizzle with olive oil.
• Sprinkle with salt, pepper and paprika.
• Bake for 45-55 minutes.
• Enjoy!

OVEN BAKED SPLIT CHICKEN BREASTS (BONE-IN)

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
• Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.
• Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.
• *For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it's already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for 3-4 minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.
• Bake for 40-45 minutes, or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.
• Remove the baked chicken from the oven and allow it to sit for 3-5 minutes before being served.

SOUTHERN COMFORT BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• In deep, nonstick pan, heat olive oil over medium-high.
• Brown chicken pieces ( both sides )in hot oil.
• Place chicken breasts in 9 x 9 inch glass baking dish.
• Saute garlic in pan until slighly browned.
• Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook for 1 minute over medium.
• Add Southern Comfort and mix well.
• Cook over medium heat for 4-5 minutes.
• Rub salt onto chicken breasts.
• Pour sauce over chicken.
• Cover dish tightly with aluminum foil.
• Bake in oven for 1 hour.
• Remove from oven and let dish sit ( keep covered) for 10 minutes minimum.
• Remove cover and slice chicken off bone onto serving deep dish.
• Spoon sauce over chicken and serve over rice.

HONEY BAKED CHICKEN

Steps:

• In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents!
• Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
• Rinse chicken, pat dry and place in prepared pan.
• Pour marinade over chicken.
• Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
• Pour extra liquids from pan in gravy bowl to serve along side.

JUICY OVEN BAKED CHICKEN BREASTS (BONE-IN SPLIT CHICKEN)

Steps:

• Preheat the Oven. Heat oven to 425 degrees F. Line a baking pan with parchment paper or aluminum foil and set aside.
• Prepare the Chicken. Rub chicken with a small amount of olive oil and then lightly season with herbs and spices. Place chicken breast on the pan skin-side up.
• Bake the Chicken. Place pan in the oven and roast 40-50 minutes or until the juices run clear and the internal temperature is 165 degrees F. Check the temperature with a meat thermometer into the thickest part of the meat. Be sure the tip is not touching bone. Baking times will vary slightly based on the size of the breasts.Remove the chicken from the oven and allow it to rest for 5 minutes before slicing.
• Serve. (Optional) Remove chicken from the bone and slice into individual servings.