Baked Split Chicken Breast

Super juicy, and wonderfully flavorful, this baked chicken breast recipe uses split chicken breasts along with garlic and rosemary makes for an elegantly simple supper any night of the week. With only 5-ingredients, this recipe couldn’t be easier!

Course Main Course

Cuisine American

Diet Gluten Free

Keyword baked bone-in chicken breasts, baked split chicken breast, roasted chicken

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 348

Author Robyn Conley Downs

Equipment

Ingredients

4 chicken breasts, bone-in, skin-on split from 2 whole chicken breasts (about 3.5 pounds)
4 large garlic cloves finely chopped or grated
2 tablespoons chopped rosemary
1 tablespoon olive oil
½-1 teaspoon kosher salt
Freshly ground black pepper to taste

Instructions

Preheat the oven to 350 degrees.
Place the chicken breasts, skin side up, on a sheet pan or baking dish and rub with olive oil. Sprinkle with the garlic, rosemary, salt and pepper, making sure to rub some of the mixture under the skin.
Roast for 40-60 minutes, until the chicken reaches 165 degrees in the thickest part. Times will vary depending on how thick the breasts are, so start checking around 40 minutes.
Remove from oven and serve immediately, or allow to cool, shred or dice the meat if you want, and store in an airtight container for up to 3-4 days.

Notes

Nutrition information calculated using bone-in, skin-on chicken breasts.

For more ingredients & modifications, see the full blog post above.

Nutrition