Sheet Pan Bone-in Chicken Breast

If you prefer white chicken meat but hate how easily it dries out, put down that package of boneless breasts and reach for bone-in instead. The bone and skin provide insulation to the breast which helps lock in moisture.

Chicken + bones + skin = flavor!

You will be on your way to serving a properly cooked, juicy, bone-in chicken breast. This method is perfect for those busy weeknights when you need dinner on the table without much fuss.

You can prepare this Easy Chipotle Sweet Potato Puree while the chicken is in the oven then roast these Crispy Oven-Roasted Brussels Sprouts while the chicken rests. This recipe also pairs well with this Roasted Seasonal Vegetable Salad.

p.s. Don’t throw away the bones! Freeze them for your stock.

So You Forgot To Brine Your Chicken Last Night, Now What?

• You're going to do a dry brine for 30 minutes instead while waiting for the oven to preheat. Just sprinkle the salt over the chicken rather than soaking it in a bowl of salt and water.
• Next, you will crank up the heat of the oven. Cooking the chicken hot and fast is the way to go. Create a gorgeous golden-brown skin that crackles when you cut into it while keeping the meat underneath juicy.

What Is A Bone-In Chicken Breast?

A bone-in chicken breast is also called a split chicken breast. It contains the skin and bones, no wing. Skin and bones provide insulation to protect from overcooking.

Sadly, they are not as readily available as they once were, but you can still find them.

• Select breasts that have most of their skin covering the breast meat like the one on the right of the picture below.

Common Problems When Roasting Split Chicken Breasts

• Overcooking the chicken.
  • We are going to pull the bone-in breasts from the oven at 160℉ rather than 165℉ as most other recipes state. Within 5 minutes of resting, the internal temperature will go up 5-8℉ while resting.
• Removing the skin before roasting.
  • The skin remains on to help baste and insulate the breast meat underneath it.
• Not seasoning enough.
  • Bone-in chicken breasts usually weigh at least a pound each! They can handle some salt. Plan to use ¾ teaspoon of Diamond Crystal kosher salt for each breast. Season the top with the skin and the bottom side of the breast meat.
• Salting over your cookie sheet.
  • Salt your raw chicken over a different surface than what you use to roast. Not all of the salt will land on the breast as you season it risking some salty patches on the undersides of your cooked breast.
• Cutting into the chicken too soon.
  • Let it rest before slicing into it to allow the juices to disperse within the meat.

Variations

• Savory Seasoning - Sprinkle the chicken with garlic powder and onion powder
• Barbecue - Brush on barbecue sauce the last 5 minutes of roasting
• Taco Style - Add paprika, ground cumin, garlic powder, onion powder, and chili powder
• Rub - Chili powder, garlic powder, and brown sugar

Equipment

A meat thermometer is used to achieve a perfectly roasted breast.

• I recommend Thermoworks Thermapen One instant-read thermometer.
• Here is a wired version called Chef Alarm if you like to keep the probe in the meat while it's cooking.

Step-by-Step Instructions

Preheat the oven to 425℉ for at least 25 minutes from turning it on.

Place the chicken breasts on a cutting board or platter. Blot the excess water from the skin side of the breast with a paper towel.

Season the split chicken breasts with kosher salt and black pepper.

Step 1: Line a metal sheet pan with foil or parchment paper before transferring the seasoned bone-in breasts to it.

Step 2: Place the sheet pan of split chicken breasts on the center rack of the oven and roast for 35-40 minutes.

Step 3: Use a meat thermometer in the thickest part of the breast. Pull the chicken out of the oven when it reaches an internal temperature of 160℉.

Let it rest for 5-10 minutes before serving.

Step 4: Serve when ready or hand-shred the white meat for another meal. Freeze the bones for stock.

Storage Information

This roasted chicken can be sealed and stored in the fridge for up to 3 days. Although, the skin will not be crisp. Reheat gently in the microwave.

Shred the breast meat into bite-size pieces by hand and freeze in a zip lock or other freezer-safe container for up to 3 months. Allow the frozen breast pieces to defrost in the refrigerator 24 hours before you plan to use it.

FAQ