Description
Juicy roasted split chicken breasts with crispy golden skin, seasoned with simple pantry spices and baked until perfectly tender.
Ingredients
- 2 split chicken breasts (bone-in, skin-on, about 2 to 2½ pounds total)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or dried oregano
- ½ teaspoon baking powder (optional, helps crisp the skin)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the split chicken breasts completely dry with paper towels to help the skin crisp during roasting.
- Place the chicken on a baking sheet or in a roasting dish.
- Rub the olive oil evenly over the entire surface of the chicken, especially the skin.
- In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, onion powder, dried thyme or oregano, and optional baking powder.
- Sprinkle the seasoning mixture evenly over the chicken breasts and gently rub it in to coat well.
- Arrange the chicken skin-side up in the pan.
- Roast for 40 to 45 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
- Patting the chicken dry is key for crispy skin.
- The baking powder is optional but helps create extra crispiness.
- For a lemon herb variation, add lemon zest, extra thyme, and a squeeze of lemon juice.
- For a smoky version, use smoked paprika and a small pinch of cayenne pepper.
- For deeper garlic herb flavor, rub minced garlic, rosemary, and thyme under the skin before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 10 to 15 minutes for best texture.
Nutrition
- Serving Size: 1/2 split chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 4.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 115mg
