These roasted bone-in chicken breasts are juicy, flavorful, and easy to make, with crispy skin and tender meat.
Why I Love This Recipe
These roasted bone-in chicken breasts are a total game changer! I love how they stay juicy and flavorful, unlike boneless chicken breasts which can easily dry out. Instead, the skin crisps up beautifully, and the meat is super tender. Plus, they're cheaper because the butchers don’t need to remove the bone.
The process is simple: Sear the chicken in a hot pan to lock in the flavor, then roast on a baking sheet with a top rack to keep it crispy. My family devours these every time—I’m sure yours will too!
Recipe Ingredients
- 4 bone-in skin-on chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ½ cup avocado oil - or canola oil (use a cooking oil that has a high smoke point)
Kitchen Equipment I Used
How To Make Roasted Bone In Skin On Chicken Breasts
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep
Preheat the oven to 400°F. Line a baking sheet with foil and place a cooking rack on top. Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
STEP 2: Spice Mix
In a small bowl, combine ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon chili powder. Rub the spice mixture all over the chicken breasts, making sure the seasoning covers both sides.
QUICK TIP: You can also marinate the chicken in the spice rub for a few hours (stored in the fridge) before cooking for a deeper flavor.
STEP 3: Heat Oil In Skillet
In a large skillet, heat ½ cup of avocado oil (or your preferred high-smoke point oil) over medium-high heat until hot.
QUICK TIP: Use a high smoke point cooking oil for this step! These are ideal for frying at high temperatures: canola oil, avocado oil, sunflower oil, grapeseed oil, or ghee.
STEP 4: Sear The Chicken
Carefully place the chicken breasts skin-side down into the hot skillet using tongs. Cook for 2 minutes, until the skin is golden. Flip the chicken breasts over and cook for another 2 minutes on the other side.
STEP 5: Transfer To Baking Sheet
Place the seared chicken breasts onto the prepared baking sheet with rack. Drizzle 1 tsp of the oil from the skillet onto each chicken breast. Transfer the baking sheet to the preheated oven.
STEP 6: Bake The Chicken
Bake for 45 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. Remove from oven and add to a plate. Let the chicken sit for 10 minutes before slicing. Serve and enjoy!
How To Store Leftovers
- TO STORE - Store leftover chicken breasts in an airtight container in the fridge for up to 3-4 days.
- TO REHEAT - To reheat, place the chicken in a covered dish in the oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave it, but be sure to cover it with a damp paper towel to prevent drying out.
- TO FREEZE - If you want to freeze leftovers, wrap the chicken tightly in plastic wrap or foil and store in a freezer bag for up to 2-3 months. Just thaw and reheat when ready to serve!
What To Serve With
- This chicken tastes great with almost anything! Serve it with garlic butter rice or pasta, roasted potatoes, mashed potatoes, a side salad or some sauteed green beans.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Ingredients
- 4 bone-in - skin-on chicken breasts
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp paprika
- ¼ tsp chili powder
- ½ cup avocado oil - canola oil, or vegetable oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and place a cooking rack on top.
- Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
- In a small bowl, combine ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground black pepper, ¼ tsp paprika, and ¼ tsp chili powder. Rub the spice mixture all over the chicken breasts, making sure the seasoning covers both sides.
- In a large skillet, heat ½ cup of avocado oil (or your preferred high-smoke point oil) over medium-high heat until hot.
- Carefully place the chicken breasts skin-side down into the hot skillet. Cook for 2 minutes, until the skin is golden and crispy. Flip the chicken breasts over and cook for another 2 minutes on the other side.
- Place the seared chicken breasts onto the prepared baking sheet with rack. Drizzle 1 tsp of the oil from the skillet onto each chicken breast. Transfer the baking sheet to the preheated oven.
- Bake for 45 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. Remove from oven and add to a plate. Let the chicken sit for 10 minutes before slicing. Serve and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Pam says
Chicken was tender and flavored just right. Did not change a thing. Thank you.