OVEN ROASTED BONE IN CHICKEN BREAST
I love my easy Oven Roasted Bone In Chicken Breast for the simplicity of baking these juicy, tender and incredibly tasty chicken breasts up! They're a super way to serve up a great family dinner that is healthy and affordable! The crispy skin is packed with sensational flavors that enhance the chicken flavor and seal in the juices to keep these split chicken breasts super moist!
Provided by Angela
Categories Chicken Dishes Dinner Recipes Entrees Main Course
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 282 kcal, Carbohydrate 1 g, Protein 48 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 423 mg, Sugar 1 g, ServingSize 1 serving
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
PAN-ROASTED CHICKEN BREAST
This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.
Provided by IronWannaBe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
- Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
- Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
- Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g
BAKED SPLIT CHICKEN BREAST
This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!
Provided by Prospective PhD
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h40m
Yield 2
Number Of Ingredients 7
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).
Nutrition Facts : Calories 614.7 calories, Carbohydrate 0.7 g, Cholesterol 153.3 mg, Fat 42.2 g, Fiber 0.3 g, Protein 54.5 g, SaturatedFat 7.9 g, Sodium 570 mg
ROASTED BONE-IN CHICKEN BREAST
Foolproof 4-ingredient roasted bone-in chicken breast. It's a recipe that never fails and is so good for everyday meals.
Provided by Katya
Categories Main
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 3/4 cup (approx 3-4 ounces), Calories 175 calories, Sugar 0 g, Sodium 550.8 mg, Fat 7.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 26.3 g, Cholesterol 85.1 mg
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
ROAST CHICKEN BREAST (BONE IN, SKIN ON)
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
Provided by miraclelove77
Categories Chicken Breast
Time 22m
Yield 1 breast, 1 serving(s)
Number Of Ingredients 6
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.
CHICKEN BREAST WITH ROASTED POTATOES
The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients for spice mixture.
- Rub chicken with spice mixture.
- Let chicken marinade in refrigerator for 6 hours.
- On the stove top heat oil in a large oven safe pan.
- Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
- Place in 350° oven till meat registers 185°.
- About 30 minutes.
- If potatoes are not done remove chicken and place potatoes back in oven.
- This is when I would raise the temperature of the oven to 425° to get them crispy!
Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4
ROASTED BONE-IN CHICKEN BREASTS WITH HERBS
Here is an easy basic recipe that you can tweak to your tastes. If you don't have wine, use chicken broth. Don't use a cooking wine!! If you want to use wine but don't know any good ones, talk to someone working at the wine department of your local grocery. They should be able to recommend a good tasting, reasonably priced (under $10) bottle. You can also use boneless, skinless chicken breasts if you prefer: just adjust the cooking time. If you have time, let the chicken breasts marinade for at least an hour. I usually throw this together in the morning before I go to work, then bake it that evening. For a complete one pot meal, you can add a couple of potatoes to the baking dish with the chicken before you put it in the oven. Then all that's left is maybe another veggie :)
Provided by CookingBlues
Categories One Dish Meal
Time 55m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
- NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
- Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
- Put the chicken breasts in sauce, and turn several times to coat thoroughly.
- Place skin side down (breast down) in a shallow baking dish and cover with foil.
- Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
- Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
- Serve the chicken some of the pan juices as a sauce.
JUICY OVEN BAKED CHICKEN BREASTS (BONE-IN SPLIT CHICKEN)
Oven Baked Bone-in Chicken Breasts are an easy and affordable way to feed your family a healthy and nutritious dinner. This cooking technique yields flavorful and tender chicken breasts that are remarkably juicy. Simply change the herbs and spices to create new flavor combinations. Flavor Variation ideas included.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 6 oz, Calories 275 kcal, Carbohydrate 1 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 324 mg, Sugar 1 g
BAKED BONE IN CHICKEN BREAST
Baked bone-in chicken breast (split chicken breast) is the BEST way to cook juicy chicken! Enjoy for dinner, or shred for sandwiches, salads and more.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 (of 3), Calories 337 kcal, Carbohydrate 5 g, Protein 32 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 96 mg, Fiber 1 g, Sugar 1 g
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
SIMPLE ROASTED CHICKEN BREASTS
This simple roasted chicken breast recipe is the perfect weeknight dinner. Quick, easy and juicy.
Provided by Kellie
Categories Chicken
Time 33m
Number Of Ingredients 4
Steps:
- Preheat oven to 425˚F.
- Place the chicken, skin side up on a baking sheet lined with foil.
- Rub the chicken with the olive oil. Season liberally with salt and pepper.
- Roast for 25-30 minutes or until no longer pink in the center.
- Allow to cool to room temperature and use in your recipe or enjoy as is!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 38 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 7091 mg, Fiber 1 g, ServingSize 1 serving
AIR FRYER BONE IN CHICKEN BREAST
Air Fryer Bone In Chicken Breast gets nice and crispy on the outside while staying juicy on the inside. Cooking a split chicken breast in the air fryer is a quick and easy dinner.
Provided by Nicole Harris
Categories Main Courses
Time 41m
Number Of Ingredients 4
Steps:
- Rub chicken breasts with oil, seasoning, salt and pepper. Transfer to greased air fryer basket.
- Air fry at 370ºF for 35-45 minutes, or until internal temp reaches 165ºF. Time will vary depending on size of chicken breasts.
Nutrition Facts : Calories 328 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2659 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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