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Split Chicken Breast

Juicy Baked Split Chicken Breasts Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on split chicken breasts (about 3 1/2 lbs)
  • 2 tbsp olive oil
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • Lemon wedges, for serving

Method
 

  1. Heat oven to 425°F (220°C) with a rack set in the middle. Pat chicken dry. Mix garlic powder, paprika, thyme, salt, and pepper in a small bowl. Rub olive oil all over the chicken, then season with the spice mixture, pressing it into the skin and underside.
  2. Place chicken skin side up on a rimmed baking sheet, spacing the pieces at least an inch apart.
  3. Roast for 25 to 30 minutes, until the skin is deep amber and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C).
  4. Remove from the oven and rest on the pan for 5 minutes. Slice against the grain and serve with lemon wedges.

Notes

If your chicken breasts are uneven in size, pull the smaller ones a minute or two early and tent them loosely with foil while the larger ones finish. The rest time on the pan counts as carryover cooking, so the internal temperature will climb a few more degrees after you take them out.