Sizzling Everyday Roasted Chicken Breasts

This is my favorite everyday lunch and is an ideal way to prepare chicken for a chicken salad. The preparation is simple and starts with a skin-on, bone-in, plump chicken breast. Rub every crevice generously with olive oil and sprinkle with plenty of kosher salt and black pepper. Here’s the fun part, don’t be afraid to experiment with spices. I like the reds, so I use smoked paprika, red pepper flakes, Aleppo pepper and chili powder. Another divine assortment is turmeric, ginger and Coriander. But here’s what really matters, what spices do you like? Don’t wait for someone to tell you what combination works. Go get some new spices and start experimenting. Cooking is meant to be fun. Bake for about 35 min at 375, then brush the top of the chicken with the juices. Stick back in the oven for 5 minutes to brown the top. Remove from the oven and if you can wait ten minutes before devouring it (and by the way, we can’t), let it rest. Cooking it this way produces a very juicy chicken breast and is absolutely great as part of an easy lunch or weeknight dinner.

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Sizzling Everyday Roasted Chicken Breasts

  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 min


  • 2 bone-in and skin-on chicken breasts
  • 11/2 teaspoons extra virgin Olive oil
  • 11/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Sumac (optional)


Preheat oven to 375°F.

Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.

Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

57 thoughts on “Sizzling Everyday Roasted Chicken Breasts

  1. Hi Teri.
    I tried the chicken breast recipe last night, the flavor is there but the chicken breast were very tough. This is not unusual for me though. I would like your advise, Is it the quality of chicken or I’m cooking it to long?
    I’m using a meat thermometer and brought it up to 160 degrees so it did take longer than 35 minutes.


    1. It’s hard to say it could’ve been either. You can prepare the chicken so many different ways for this and you might want to use the recipe for my every day roast chicken breast

    2. Hi Carolyn, i hope Teri doesnt mind me posting an answer. It may have been the type of chicken you used. Make sure your chicken is fresh, organic and hormone free. Also some brands use carragean in their packing solution which makes for a rubbery tough chicken breast no matter how you cook it. 😉

  2. Hello Teri. I absolutely love your stories on instagram and post. I am trying to make your chicken salad but can not find it on your blog. Can you help me? Thanks for all you do!!!!! 😍

  3. It’s impossible in Hong Kong to find bone in chicken breasts- do you have any tips on just the plain boneless, skinless breasts?

    1. Just buy a whole chicken and carve it. Lots of YouTube videos will show you how so you don’t have to guess which way to cut it.

      1. there’s a video on the blog post that tells u how

  4. Hi Teri! I want to make the chicken salad you had on your story yesterday.. what were the ingredients you use other than the red pepper mayo I saw. Thx!!!

  5. Search chicken salad or pistachio chicken salad

  6. Would boneless work as well? Does the time need to be reduced?

  7. Teri – what I really appreciate about your blog (aside from the delicious recipes) is that you don’t fill your blog with screen after screen after screen of endless musing about a recipe followedby 25 unnecessary shots of a recipe from 15 different angles. Your blog is clean, to the point, and not filled with artificial filler! THANK YOU!

  8. Hi Teri, I’m a new Whole30 convert and just love your recipes. They always turn out just like you say they will! I’m so excited to make this dish tonight. The stir-fry beef is a family favorite, and they are pretty resistant to my Whole30 conversion attempts! (I’ve stopped telling them if it’s Whole30 or not 🙂 Anyway, I also wanted to say THANK YOU FOR INTRODUCING SUMAC to your followers! I use Sumac and Smoky Paprika on everything!
    Hope your Whole30 is going well, I’m on day 21 so let’s finish strong!

    1. i love this so much ❤️💛❤️

    2. ❤️❤️❤️

    3. 💙💙

  9. Me again! Quick question, can these bones be saved for a future bone broth?

  10. I made this for the first time yesterday with bone in chicken thighs and it was so good! Followed Teri’s tip to baste and rotate the pan then broil for the last 5 min. It came out sizzling, crispy, and perfect. Then today my very first marinated onion bowl arrived. I am in LOVE with the moon dust color. What a great week! It’s the little things that count. Thank you Teri! ?

    1. Oops, the ending question mark was supposed to be a smiling emoji. 🙂

  11. Teri,
    Just wondering if you think this would work with a turkey breast?

    1. I have not tried it, but give it a try and see what happens!

    2. A lot of people do that and like it. I prefer turkey with butter and Sage

  12. I can’t say how much I love this recipe! It is what my daughter wants fir her birthday! So simple full of flavor and with the bone in breast mine is so moist!! Teri introduced me to Sumac and it has also become …like many of her recipes…a staple in my kitchen!!!! Thanks Teri!!

    1. I’m so delighted… You know there’s just so many ways to do it and so many different spices to use. Be sure to try the Pollo picante. That’s another good one or the Hurley spice blend in the cookbook

  13. My go to recipe for my weekly roast chicken breasts for salads.

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