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Roasted Bone-In Chicken Breasts

Golden roasted bone-in chicken breasts with crispy skin on white plate with roasted vegetables
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Juicy, flavorful roasted bone-in chicken breasts with crispy skin and tender meat. Simple seasonings and foolproof technique for perfect results every time.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and place a cooking rack on top. Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
  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 chicken breasts, covering both sides.
  3. In a 12-inch skillet, heat 2 tablespoons of avocado oil over medium-high heat until hot and shimmering.
  4. Carefully place the chicken breasts skin-side down into the hot skillet using tongs. Cook for 2 minutes until the skin is golden. Flip the chicken breasts over and sear the meat side for another 2 minutes.
  5. Place the seared chicken breasts onto the prepared baking sheet with rack. Drizzle any remaining oil from the skillet over each chicken breast.
  6. Bake for 45 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the breast, avoiding the bone.
  7. Remove from oven and transfer to a plate. Let the chicken rest for 10 minutes before slicing to retain juices. Serve and enjoy!

Notes

  • Pat chicken very dry before seasoning for crispiest skin. Use tongs to handle hot chicken safely.
  • You can marinate the chicken in the spice rub for 2-4 hours in the fridge before cooking for deeper flavor.
  • Use high smoke point oils: canola, avocado, sunflower, grapeseed, or ghee. The rack allows air circulation for even crisping.
  • Always check temperature in thickest part of breast, avoiding the bone. Allow proper resting time before serving to keep meat juicy.

Nutrition

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