Sheet Pan Bone-In Chicken Breast
Tired of eating chewy, dry chicken breast? Discover the best method for a juicy cooked breast with this sheet pan bone-in chicken breast recipe.
Servings: 4
Calories: 311kcal
Equipment
- 18 by 13-inch by 1-inch sheet pan
- Aluminum foil or parchment paper
- meat thermometer
Ingredients
- 4 bone-in, skin-on split chicken breasts
- 3 teaspoons Diamond Crystal kosher salt
- ¼ teaspoon Freshly Ground Black Pepper
Instructions
- Preheat oven to 425℉ for at least 25 minutes.
- Place the chicken breasts on a large platter or cookie sheet. 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.
- Line a metal sheet pan with foil or parchment paper.
- Transfer the seasoned bone-in breasts to the lined sheet pan.
- Place the sheet pan of chicken on the center rack of the oven and roast for 35-40 minutes to a 160℉ internal temperature at the thickest part of the breast.
- Remove from the oven and let rest for 5-10 minutes before serving.
Nutrition
Calories: 311kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 840mg | Potassium: 399mg | Fiber: 0.03g | Vitamin A: 151IU | Calcium: 20mg | Iron: 1mg
