Roasted Bone-In Chicken Breasts

Roasted bone-in chicken breasts are one of my favorite weeknight dinners because they turn out juicy and flavorful every single time. The bone keeps the meat incredibly moist while the skin gets perfectly crispy, and they’re actually cheaper than boneless breasts at the grocery store.

I started making roasted bone-in chicken breasts a few years ago when I got tired of dry, flavorless boneless chicken. The bone makes all the difference – it acts like a built-in moisture guard that keeps the meat tender while everything roasts. Now I keep a few in my freezer for those nights when I want something simple but impressive. The combination of crispy, golden skin and juicy meat underneath never gets old. These roasted chicken breasts work perfectly with any side dish you love, and the leftovers are amazing in salads or sandwiches the next day.

What You’ll Need to Make Perfect Roasted Chicken Breasts

I always pat my chicken completely dry before seasoning because moisture on the surface prevents the skin from crisping up properly. This simple step makes a huge difference in the final texture.

• 4 bone-in skin-on chicken breasts
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• 2 tablespoons avocado oil or canola oil (use a cooking oil that has a high smoke point)

Pro tip: I prefer avocado oil because it has a neutral flavor and handles high heat beautifully, but canola, grapeseed, or sunflower oil work just as well for roasting bone-in chicken breasts.

How to Make Juicy Roasted Bone-In Chicken Breasts

I recommend searing the chicken skin-side down first because it locks in flavor and creates that restaurant-quality golden crust we all love.

Step 1: Preheat your oven to 400°F. Line a baking sheet with foil and place a cooking rack on top. Pat the chicken breasts completely dry with paper towels – this is crucial for crispy skin.

Step 2: In a small bowl, combine ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon chili powder. Rub the spice mixture all over the roasted bone-in chicken breasts, making sure both sides are evenly coated. The paprika adds a beautiful color while the garlic and onion powders build savory depth.

Step 3: Heat 2 tablespoons of avocado oil in a 12-inch skillet over medium-high heat until it shimmers and looks hot. The oil should be ready when it moves quickly across the pan.

Step 4: Using tongs, carefully place the chicken breasts skin-side down into the hot skillet. You should hear an immediate sizzle. Cook for 2 minutes without moving them until the skin turns golden brown and releases easily from the pan. Flip the chicken breasts over and sear the meat side for another 2 minutes.

Step 5: Transfer the seared chicken breasts onto the prepared baking sheet with rack. The rack allows air to circulate underneath, ensuring even crisping all around. Drizzle any remaining oil from the skillet over each chicken breast for extra richness.

Step 6: Bake for 45 minutes, or until the internal temperature reaches 165°F when you insert a meat thermometer into the thickest part of the breast, avoiding the bone. The juices should run clear and the skin should be deeply golden. Remove from oven, transfer to a plate, and let the roasted bone-in chicken breasts rest for 10 minutes before slicing. This resting time lets the juices redistribute throughout the meat.

Best Side Dishes for Roasted Bone-In Chicken Breasts

These chicken breasts pair beautifully with sides that soak up their natural juices.

Roasted Vegetables: Carrots, Brussels sprouts, and sweet potatoes roasted alongside the chicken create a complete one-pan meal with caramelized edges and complementary flavors.

Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up any pan drippings, and the smooth texture contrasts nicely with the crispy chicken skin.

Rice Pilaf: Fluffy rice pilaf with herbs adds a light, aromatic element that doesn’t compete with the seasoned roasted bone-in chicken breasts.

Garden Salad: A fresh mixed greens salad with vinaigrette cuts through the richness and adds a crisp, refreshing balance to your plate.

Steamed Green Beans: Simple steamed or sautéed green beans with garlic butter provide a quick vegetable side that’s ready in minutes.

More Delicious Chicken Recipes to Try

These roasted bone-in chicken breasts are just the beginning of amazing chicken dinners. For another simple oven preparation, try the Sheet Pan Lemon Balsamic Chicken which roasts beautifully with vegetables on a single pan. The bright lemon flavors create a delicious contrast to these savory roasted breasts.

When you want to explore different flavor profiles with bone-in cuts, the Christmas Rosemary Apple Cider Chicken offers a festive twist with aromatic herbs and sweet glaze. For comfort food lovers, the Smothered Chicken and Rice delivers rich, gravy-covered chicken that’s perfect alongside these crispy roasted breasts at family gatherings. If you prefer boneless preparations, the Crispy Parmesan Chicken with Rich Garlic Sauce provides that same satisfying crunch with a creamy finishing touch.

How to Store and Reheat Your Chicken Breasts

Store leftover roasted bone-in chicken breasts in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before sealing the container to prevent condensation.

To reheat, place the chicken in a 350°F oven for 15-20 minutes until warmed through. Cover loosely with foil to prevent the skin from drying out. The microwave works in a pinch, but the oven keeps the texture much better.

Pro tip: Shredded leftover roasted chicken breasts work beautifully in chicken salad, tacos, or pasta dishes throughout the week. The bone-in version has so much more flavor than boneless chicken that it elevates simple lunch recipes.

Common Questions About Roasted Bone-In Chicken Breasts

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