Bone In Chicken Breast Recipe
Juicy, golden roasted bone-in chicken breast with crispy skin, garlic-herb butter, and rich pan drippings. A comforting weeknight favorite straight from Frankie’s kitchen.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
2 whole bone-in chicken breasts (or 4 split), about 3 lbs total
2 tablespoons unsalted butter, room temp
1/2 tsp salt (plus more for seasoning)
Black pepper to taste
Optional: minced garlic, parsley, or other herbs
1 tablespoon vegetable oil
Instructions
- Preheat your oven to 450°F (230°C). Line a broiler pan with foil and set a wire rack on top.
- Mix butter with 1/2 tsp salt and any herbs you like.
- Pat the chicken dry and season both sides with salt and pepper.
- Loosen the skin with your finger and slide butter under the skin. Use a spoon to spread it out evenly.
- Rub the skin side with vegetable oil.
- Place chicken skin-side up on the rack. Roast for 30-35 minutes, until skin is golden and internal temp hits 160-165°F.
- Let rest 5 minutes before slicing. Serve hot.
Notes
- Want to make it a full meal? Toss some halved baby potatoes with olive oil, salt, and rosemary, and roast ‘em on the lower rack while the chicken cooks.
- No wire rack? A broiler pan or any oven-safe rack setup will do.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently to keep things moist.
- Got sauce ideas? Whip up a quick one-pan gravy with the drippings—just deglaze with white wine or chicken broth and stir in a knob of butter. Boom.
Nutrition
- Serving Size: per serving
- Calories: 751kcal
- Sodium: 1114mg
- Fat: 36g
- Saturated Fat: 11g
- Protein: 101g
- Cholesterol: 301mg