Description
This simple yet flavorful baked split chicken breast recipe delivers juicy, tender meat with perfectly crispy skin. Seasoned with a blend of garlic powder, onion powder, paprika, salt, and pepper, and baked to golden perfection, it makes a quick and satisfying meal suitable for two.
Ingredients
Scale
Chicken
- 2 split bone-in chicken breasts (skin-on)
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish (Optional)
- 1 tablespoon fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for roasting the chicken evenly and getting the skin crispy.
- Prepare the Chicken: Pat the split bone-in chicken breasts dry with paper towels. Removing moisture helps achieve that desirable crispy skin during baking.
- Oil the Chicken: Rub the chicken breasts with olive oil thoroughly on both sides, which helps the seasoning adhere and aids in browning the skin.
- Season the Chicken: Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly over both sides of the chicken breasts, ensuring balanced flavor throughout.
- Arrange for Baking: Place the seasoned chicken breasts skin-side up on a baking sheet or shallow baking dish, which allows heat to circulate around the meat for even cooking.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the internal temperature reaches 165°F (74°C) and the skin turns golden and crispy, indicating the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist and juicy.
- Garnish and Serve: Optionally garnish with fresh parsley for a pop of color and fresh flavor, then serve and enjoy your perfectly baked chicken breasts.
Notes
- Ensure the chicken reaches an internal temperature of 165°F to guarantee safety and optimal juiciness.
- Patting the chicken dry is crucial for achieving crispy skin.
- You can substitute fresh herbs like thyme or rosemary in place of parsley for different flavor profiles.
- Letting the chicken rest before cutting prevents loss of juices, resulting in more tender meat.
