Juicy Oven Baked Chicken Breasts Bone In Split Chicken Food

JUICY OVEN BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F degrees.
• Lightly grease a 9 x 13-inch baking dish with cooking spray and set aside. Pound chicken breasts to even thickness.
• In a small bowl whisk together garlic powder, Italian seasoning, onion powder, paprika, salt and pepper.
• Place chicken in previously prepared baking dish and generously spray chicken on all sides with cooking spray.
• Season both sides of chicken evenly with prepared spice mixture.
• Bake for 17 to 20 minutes, or until thickest part of chicken breasts registers at 165˚F on an instant read thermometer.
• Remove from oven and let rest 5 to 7 minutes before slicing.
• Garnish with parsley and serve.

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.

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.

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.

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).

JUICY BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
• Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
• Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.