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Crispy Oven Roasted Chicken Breast

by victor

A close up of a crispy baked chicken breast on a wooden plate with more chicken breasts on the background.

This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens.

How to cook chicken breast?

The most important part in this recipe is to not overcook the meat. You want to pull the chicken out of the oven at 160F internal temperature and let it rest for 5 minutes. If you let it cook past that temperature, it will get hopelessly dry and rubbery.

Remember, when you pull the chicken breast out of the oven it will continue cooking and the temperature will continue rising by another 5 degrees or so. So, be careful and use an accurate instant read thermometer or, better yet, a BBQ thermometer, like the very popular and very good ThermoPro TP07  single probe or the ThermoPro TP08 dual probe thermometer.

Bone-In-Chicken-Breast-Recipes-Thermometer-Cooking 2

My wife and I have recently started using our thermocouple BBQ thermometer in the kitchen. I normally use it for high heat grilling and smoking so this was something totally new for us. While this particular thermometer is an overkill for cooking in the kitchen oven, the idea is the same – it makes cooking chicken breast and other things so much easier. It’s pretty much a set it and forget it kind of thing. When the meat is ready the thermometer alerts you. Simple as that. No need to run back and forth with an instant read thermometer to catch the right temperature and let the heat out every time you check. No overcooked or burned meat.

Thermoworks BBQ thermometer.

I use seasonings sparsely in this recipe. You don’t need too much to get a very flavorful final product. I don’t add dry herbs as they tend to burn during high heat pan frying and ruin the flavor and the appearance.

Chicken breasts with dry rub on, on a cooling rack.

Chicken breast frying in oil.

Drizzling hot oil over chicken breasts.

 

Three beautifully browned crispy baked chicken breasts on a cooling rack.

Do you need to brine chicken breasts?

Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. It’s great either way, tender and juicy, and I often skip brining when pressed for time. But if you have the time, brine your chicken breasts before roasting. The meat will be juicier, and more forgiving in case you let the internal temperature rise past the target temperature.

Crispy-skinned, tender and juicy oven roasted bone-in chicken breast sliced on a white platter.

By the way, if you are looking for a slightly quicker, slightly healthier version of this fantastic recipe, check out my Pan-Seared Oven Baked Chicken Breast Recipe. It’s just as fantastic.

Top down view of three crispy-skinned, tender and juicy oven roasted bone-in chicken breasts on a wooden serving platter.

Looking for more crispy chicken recipes? Check these out:

Best bone-in chicken breast recipes | ifoodblogger.com

Crispy Oven Roasted Bone-In Chicken Breast

An easy recipe for oven roasted chicken breast that is crispy-skinned, tender and juicy on the inside, and very flavorful.
5 from 26 votes
Print Pin Rate
Course: Dinner, lunch, Main Course
Cuisine: American, European
Keyword: baked chicken breast, bone-in chicken breast, moist chicken breast, roasted chicken breast
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 349kcal
Author: Victor

Ingredients

  • 2 bone-in, skin-on chicken breasts
  • 1/2 Tbsp olive oil
  • 1 tsp salt (1/2 tsp if the chicken is brined)
  • 1/2 tsp garlic powder (or granulated garlic)
  • 1/2 tsp black pepper (freshly ground)
  • 1 tsp dark chili powder
  • 1/2 cup cooking oil (e.g. canola or vegetable oil)

Instructions

  • If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours.
  • Preheat oven to 400F.
  • Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
  • Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
  • Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
  • Transfer the chicken breasts onto the baking sheet, skin side up. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken breast.
  • Bake at 400F for about 45 minutes, until internal temperature of the meat reaches 160F.
  • Let rest for 5 minutes and serve.

Notes

I recommend that for optimal results you should bake the breasts to 160F internal temperature instead of 165F. As I mentioned in my How To Bake Chicken Breast post, my experiments showed that internal meat temperature keeps rising by 5 degrees during the 5 minute rest period. This will ensure that the meat is safe to eat and is optimally tender and juicy.

Nutrition

Calories: 349kcal | Carbohydrates: 1g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 1299mg | Potassium: 424mg | Fiber: 0g | Sugar: 0g | Vitamin A: 550IU | Calcium: 20mg | Iron: 1.6mg

 

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