Everyday Roasted Chicken Breasts

This roasted chicken breast recipe is the one that has been in my kitchen for years and will stay there forever. Bone-in, skin-on chicken breasts is rubbed in every crevice with olive oil, salt, and pepper, then baked at 375F and basted with their own pan juices for the most golden, crispy skin. The result is chicken that is incomparably juicy inside and stunning outside.

It is the foundational recipe that makes everything from chicken salad to weeknight dinners better. This is the roasted chicken breast recipe you make once and keep in the rotation forever.

A Note from Teri on Everyday Roasted Chicken Breasts

This recipe has been on the site since 2016 and it is still, without question, the recipe I make most often. It is the chicken that goes into my High Protein Chicken Salad and so many of my Salad recipes, and it is the base of weeknight dinners and quick lunches throughout the week.

I use this chicken in just about everything I throw together. From a pepper sandwich to upgrading a grilled cheese, I love to take off it off the bone and use my slicer to get perfect slices every time.

This recipe is very straightforward, but there are some things that take it over the top. The bone-in skin-on chicken is crucial, and the basting is the key to crispy skin and juicy chicken. Finally, resting the chicken is a must to keep all of that juiciness in your chicken breasts! The right technique with simple, quality ingredients produces something extraordinary. That is what I love about a recipe like this one.

Why Bone-In, Skin-On Is Better

If you have ever roasted a boneless, skinless chicken breast and ended up with dry chicken, this recipe is for you. Bone-in, skin-on chicken breast cooks differently, and it is way better for oven roasting.

• The bone acts as an insulator. It slows the transfer of heat into the meat, which means the outside has more time to cook before the inside reaches its final temperature. This means the chicken cooks more evenly, with a juicy interior and a golden skin.
• The skin protects the meat. A boneless, skinless breast is completely exposed to the direct heat of the oven from all sides, but the skin on a bone-in breast acts as a protective layer to keep the meat from drying out throughout cooking.
• The fat renders and bastes from the inside. As the skin cooks, the fat layer beneath it cooks and runs down over the meat. Then, you baste the chicken again in this same fat to keep it juicy and flavorful.
• The flavor is deeper. Cooking chicken on the bone produces a more flavorful result than boneless chicken, which is why stock made from carcasses is so much better than stock made from boneless pieces.

Why Basting Matters

At the 35-minute mark, the chicken comes out of the oven and gets brushed with the pan juices. Then it goes back in for 5 more minutes. This is the step that seems simple, but it makes all the difference in your final product.

Brushing pan juices over the skin is like applying the flavorful glaze imaginable. It adds more depth of flavor while also helping to crisp up the skin and give that perfect golden brown color.

Ingredients and Variations

• Bone-in, skin-on chicken breasts – buy the best and freshest chicken you can find. The chicken is the star of the show here, so it is worth it to get the best quality possible.
• Extra virgin olive oil – rubbed into every crevice of the chicken before the spices go on. The oil holds the spice blend and also helps to cook and crisp up the skin.
• Kosher salt – The salt is what makes this chicken taste the way it does. I love to use Celtic Sea Salt® because it brings a mineral complexity that table salt cannot replicate. Celtic Fine Ground™ is my favorite for this recipe.
• Freshly ground black pepper – always use freshly ground. Pre-ground pepper has lost most of its fragrance so you will not get the same level of flavor.
• Sumac – Sumac adds a tart, slight acidity that is takes the chicken to another level. If you don’t have it, it is worth seeking out. You will use it on repeat.

The best part about this recipe is how flexible and versatile it is. You can mix up the spice blend on it however you would like! For some inspiration, check out these Spiced Chicken Breasts for Everyday Cooking.

How to Make Everyday Roasted Chicken Breast

Step One: Preheat and Prep the Chicken

Preheat oven to 375F. Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.

Step Two: Preheat and Prep the Chicken

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.

Roasted Chicken Breast Temperature Guide

Every oven is different, so use this chart as a guide. Make sure to use your senses to guide you in your own kitchen. Additionally, I do not use a thermometer, but if you do use a meat thermometer, I’ve included the temps to look for. Make sure to check the thickest part of the breast.

Recipe FAQs

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