This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens.
The one and most important part in this recipe is to not overcook the meat. You want to pull the chicken at 165F internal temperature. If you let it cook past that temperature, it will get hopelessly dry and rubbery. So, be careful and use an accurate instant read thermometer or, better yet, a BBQ thermometer, like the very popular and really good ThermoPro TP07 single probe or the ThermoPro TP08 dual probe thermometer.
My wife and I have recently started using in the kitchen our thermocouple BBQ thermometer that I normally use for high heat grilling and for smoking. This thermometer is an overkill for cooking in the kitchen oven, but the idea is the same – it makes cooking chicken breast and other things so much easier. It’s pretty much set it and forget it kind of thing. The dish is ready with the thermometer alerts you. Simple as that. No need to run back and forth with an instant read thermometer to catch the right temperature and let the heat out every time you do the checking. No overcooked or burned meat.
I use seasonings sparsely in this recipe. You don’t need too much to get a very flavorful final product. I don’t add dry herbs as they tend to burn during high heat pan frying and ruin the flavor and the appearance.
Unlike my baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. It’s great either way, tender and juicy, and I often skip brining when pressed for time. But if you have the time, brine your chicken breasts before roasting. The meat will be juicier, and more forgiving in case you let the internal temperature rise past 165F.
- 2 large bone-in, skin-on chicken breasts
- ½ Tbsp olive oil
- 1 tsp salt (1/2 tsp if the meat has been brined)
- ½ tsp granulated garlic powder
- ½ tsp freshly ground black pepper
- 1 tsp dark chili powder
- ½ cup cooking oil
- If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours.
- Preheat oven to 400F.
- Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
- Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
- Heat ½ cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
- Transfer the chicken breasts onto the baking sheet, skin side up. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken breast.
- Bake at 400F for about 45 minutes, until internal temperature of the meat reaches 165F.
- Let rest for 5 minutes and serve.