These easy baked bone-in chicken breasts make a delicious everyday meal, and they are less expensive and more flavorful than boneless. The chicken breasts are baked to perfection with garlic, herbs, and a little olive oil. This recipe can be made with whole chicken legs or bone-in chicken thighs as well.
With very little prep and only 35 to 45 minutes of cooking time, this oven-baked chicken is perfect for any night of the week. They make a great Sunday dinner as well. Or, bake the chicken and use it to top salads or use in casseroles, soups, or sandwiches.
- 4 bone-in chicken breast halves, with skin
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon dried leaf oregano
- 4 medium garlic cloves, crushed and finely minced
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Heat the oven to 450° F (230° C/Gas 8).
Blot excess moisture from the chicken breasts with paper towels.
Combine the olive oil, oregano, mashed minced garlic, salt, and cayenne and black peppers. Stir to make a paste; spread a little of the mixture under the skin of the chicken and the rest over the skin.
Arrange the chicken pieces in the prepared baking pan, skin side up.
Bake the chicken for 35 minutes, or until they register about 165° F (73.9° C) in the thickest part of the meat, not touching bone.
Serve these flavorful chicken breasts with baked, roasted, or mashed potatoes and broccoli, Brussels sprouts, greens, or your family's favorite vegetable side dishes.
*Chicken should be cooked to a temperature of at least 165° F (73.9° C). Use a food thermometer designed for meat or poultry, and insert it into the thickest part of a piece of chicken, but not touching bone or thigh. If the chicken pieces are irregular in size, check a few of the chicken pieces to ensure doneness.
Tips and Variations
- A reliable food thermometer is an essential tool in any kitchen. A food thermometer will prevent undercooking, and it will also prevent overcooking. Chicken breasts become dry and tough when overcooked.
- Butter and Garlic Roasted Chicken Breasts Use butter in place of the olive oil and omit the oregano and cayenne pepper.
- If you have fresh oregano, use about 1 tablespoon chopped.
- Use a variety of fresh and dried herbs on the chicken in this dish. Fresh snipped chives, dried thyme, sage, and basil are all good choices for chicken.
- Replace the chicken breasts with whole chicken legs or chicken leg quarters.
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