Baked split (bone-in) chicken breasts are healthy and delicious, with a juicy and tender inside with crispy skin. An easy recipe for a quick and economical dinner.
Everybody can use more chicken recipes that work. This roasted bone-in chicken breast recipe is one to keep with easy step-by-step photo instructions.
🐓Ingredients
Split chicken breasts (Bone-in)
Pantry ingredients—Garlic powder, onion powder, kosher salt, black pepper
Cayenne pepper—optional
Celery salt—optional
Baking powder Aluminum-free—Optional
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Featured Comment from J.J.:
"So delicious, crispy, fast, easy. This one is immediately in my top 3 chicken recipes…"
Split chicken breasts (bone-in) have superior flavor and are extra moist and juicy. They make a tasty and economical dinner the whole family will love.
Learn to easily trim whole chicken breasts into a better serving size with more surface area for seasoning and much simpler to cook to a safe temperature. Optionally, use baking powder to make the skin extra crispy.
👨🍳How to Bake Split Chicken Breasts (Bone-in)
- Pat dry chicken breasts, trim the chicken of trimmable fat, remove the rib and cut into 2 to 3 pieces.
- Combine spices and baking powder. Then sprinkle and rub on all surfaces. You may not need all the spices, just to your taste.
- Place on a baking pan with a rack. Let rest for 30 minutes if you have time, and use the baking powder.
- Bake until internal temp of 165°—about 35 minutes, depending on your oven and the thickness of the chicken.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
⏰How long to bake split chicken breasts
The best oven temperature is 400° convection or 425° for about 35 minutes. The time will vary by the size and thickness of the chicken pieces. This is much lower than the cooking time for whole bone-in chicken breast, which will be more like 50 minutes at 375°.
You can lower the oven temperature by 25°, and the cooking time will increase by about 5 minutes.
The safe endpoint of cooking is a final internal temperature of 165° in the thickest part and not any less. You must use an instant-read thermometer to prevent undercooking (unsafe) or over-cooking (drying).
Like most meat, never cook by time; always cook to final internal temperature.
Other Split chicken breast recipes
Bone-in (Split) chicken breast recipes are economical, easy, and packed with flavor. Stuff them like Garlic Butter Stuffed Chicken Breast or make Chicken Cordon Bleu. Or coat them with BBQ sauce and make Grilled BBQ Split Chicken Breasts or Baked BBQ Split Chicken Breasts. Or try a change of pace with Herbs de Provence Chicken Breasts or Mayonnaise Parmesan Split Chicken Breasts.
✔️Tips—get it right every time
- The “secret” to the success of this recipe is how to prepare the split chicken breasts before cooking. You get a better serving size, more even cooking, and more surface area for the great spices.
- You can use pan juices to help make gravy. See How to Make Gravy from Scratch for details.
- The spicing I have provided is an excellent garlic-based seasoning. Still, like most recipes, you can easily adjust the spicing to your taste using fresh herbs, rosemary, thyme, oregano, and basil may be added.
How to serve chicken breasts
Serve with Roasted Baby Potatoes, Cheesy Cauliflower Casserole, and green beans. Add some dinner rolls and a fresh strawberry pie with Jello for a great finishing touch.
❄️Store leftovers
Leftovers can be refrigerated in an airtight container for 3-4 days, but the skin texture will deteriorate. You can also freeze leftovers for 3 months.
Use the leftovers by just reheating, preferably in the oven covered. The microwave will affect the meat's texture. Also, leftovers are an excellent cut-up to top salads or make chicken salad or Waldorf Chicken Salad.
❓FAQs
No, but it is better with a rack and less sticking. If you don't have one, use a good coat of oil on the tray to prevent sticking. It is more important when you want crispy skin on all sides, like chicken drumsticks, or there may be lots of drainage that affects the texture, like chicken thighs.
The baking powder increases the crispness by pulling moisture out of the skin. This a trick from Cooks Illustrated, although I have modified the technique.
I find even short times with the baking powder will enhance the skin's crispiness. I suggest a 30-minute rest in this recipe before cooking, but even just applying the rub with baking powder and cooking immediately seems to enhance the crispiness.
You may skip the baking powder and still have good results—just not as crispy.
I do suggest using aluminum-free baking powder. I never buy baking powder with aluminum, which many can taste.
We no longer recommend rinsing chicken due to contamination of the surrounding area from splattering.
Rinsing chicken is no effect on the crispiness versus just patting it dry with paper towels. See Chicken... To Rinse or Not To Rinse? for a detailed discussion.
The safe internal temperature for chicken is 165°, according to the USDA.
🐓About Split Chicken Breasts (Bone-in)
Split chicken breasts are also known as bone-in chicken breasts. Technically, bone-in should include both sides of the chicken in one piece, but the breast bone is split during processing, creating two pieces. So they are called split or bone-in.
For years they were called skin-on bone-in chicken breasts, but since they are not generally sold without the skin, the "skin-on" part is frequently dropped. Most cooks feel they have more taste and moisture than the more popular boneless skinless chicken breasts.
They have become progressively bigger over the last few decades. They are now too big for a reasonable serving size for most people. They are also hard for most home cooks to get to a safe internal temperature without overcooking the outside. So most home cooks will skip them as an option or settle for poor results. We can fix that.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400° convection or 425° conventional oven.
Pat dry the chicken, trim the chicken off any trimmable fat, and remove the rib area.
Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
Combine spices and baking powder (if using) in a small bowl. Sprinkle and rub on all surfaces, but you may not need all of the spice mixture; just season to your taste.
Place on a rack skin side up with larger pieces in the corners—and thinner edges to the center. If you use baking powder and have time, let it set for 30 minutes to help dry the skin.
Bake until internal temp of 165°. It takes about 35 minutes, depending on your oven and the thickness of the chicken.
Let the chicken rest for 5 to 10 minutes before serving.
📖 Recipe
Baked Split Chicken Breasts (Bone-in)
Ingredients
- 3 split chicken breast - scale to what you need, AKA bone-in chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper - optional
- ½ teaspoon celery salt - optional if you have it
- 1 teaspoon baking powder - optional Aluminum-free
Instructions
- Preheat oven to 400° convection or 425° conventional oven.
- Pat dry the chicken, trim the chicken off any trimmable fat and remove the rib area.
- Cut the chicken into pieces—the normal-size ones in half and the huge ones into thirds.
- Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
- Combine spices and baking powder (if using) in a small bowl. Sprinkle and rub on all surfaces, but you may not need all of the spice mixture; just season to your taste.
- Place on a rack skin side up with larger pieces in the corners—and thinner edges to the center. If you used baking powder and have time, let it set for 30 minutes to help dry the skin.
- Bake until internal temp of 165°. It takes about 35 minutes, depending on your oven and the thickness of the chicken.
- Let the chicken rest for 5 to 10 minutes before serving.
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Recipe Notes
Pro Tips:
- Scale to the amount you want. I was cooking for leftovers, and the packages usually have 3 breasts at our store.
- Properly cutting up and trimming chicken breasts is important for this recipe to work. Better serving sizes, more even cooking, easier to get properly cooked and more surface area for seasoning. Good in every way.
- The celery salt adds some taste, but skip it if you don't have it.
- The cayenne pepper is also optional/to taste. The ¼ teaspoon is a 2 or 3/10 heat level. Don't use it if feeding kids.
- I like cooking chicken on racks, but it is not that important here.
- Keep the thicker parts of the chicken towards the outside of the baking tray.
- Be sure to check for a final internal temperature of 165°. Do not guess or cook by time alone. Use an instant-read thermometer.
- Great leftover in the refrigerator for 3-4 days and can be frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published May 25, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Please enjoy one of our easiest, most flavorful chicken recipes.
Jerry says
Thanks for the spice mixture. I made it in a conventional oven took about 45 minutes at 450 degrees baking because I turned the meat over when I saw the top had browned and browned the bottom side as well. Used leftover meat next day to make a chicken salad, couldv'e shredded some and made chicken tacos or enchiladas it was delicious.
amy says
This was really good and easy. I thought it was a little bit too spicy for me even after cutting down on the cayenne. Still would make it again for sure. My hubby gave it a 4.5 out of 5. Thanks for a great recipe!
Tammy Hazen says
I am always looking for good chicken recipes. So thrilled to have found this one. My husband, who is always complimentary blew me away with his "I've never had better tasting chicken in my life" comment. This is already in recipe book and will be on the menu repeatedly. THANKS!
Barbara Weiss says
What if the chicken is not completely defrosted? Will this still work? Would you just adjust the cooking time? Thanks in advance! This sounds great & I'd love to try it tonight if I get an answer quickly enough....
DrDan says
The more frozen it is, the harder to get the meat to 165 without burning the skin. If you must then cut in smaller pieces so the centers can cook faster.
DrDan
Ben says
You have another similar recipe that calls for baking powder but after you season the chicken, you refrigerate it for a time. Would that be prudent here to dry out the skin more?
DrDan says
Hi Ben,
You are right. I took the idea from Cooks Illustrated (or Test Kitchen) and was copying their technique. I repeated it a number of times and came to the conclusion that it works also as good ( I can't tell the difference) without the 1 hour uncovered. So I now skip that. I think the baking soda pulls out the moisture out fairly quickly and then the heat of cooking evaporates it.
DrDan
AlisaLange says
I have never been moved to post a comment on a recipe but this one really is a winner! For once in my life I didn't tinker at all as I was pressed for time...had a bunch of chicken breasts and unexpected company coming. I searched and found this one. It was perfection....just the right amount of spice, the baking powder creates a nice crispy skin (I learned this trick for fried chicken but never thought to use for baked!), and the instructions were easy to follow. Will definitely check other recipes on this site. Thanks....everyone commented on the juicy inside and super spice rub.
Alisa
DrDan says
Thanks for the note. This is one of my favorites.
Welcome to the site.
DrDan
Candace Ziegler says
This chicken is amazing! So glad I stumbled upon it today. Thanks so much.
Castilleja says
Forgive my ignorance.. maybe I'm way more clueless than I thought. Or maybe more tired..
Could you please explain to me what you mean by "remove the rib area?" For some reason, I'm not wrapping my head around that :-/
DrDan says
There is a thin area to the side of the meaty part that is bones (some ribs really) with minimal meat covered by skin. There is no reason to cook it since you probably will not eat it and it will over cook. Just cut it off. I tried to show it in the picture but maybe could have gotten a better shot. Or you can leave it on if you want.
Hope that helps
DrDan
Jill says
I have been looking for a new chicken recipe especially for on the bone! I was a little hesitant of this one because of the cayenne pepper (don't like too spicy),BUT this was absolutely delicious and I have to say the cayenne was the hero! My husband is the real food critic and I wasn't sure what he would think BUT he loved it as well! It was my first meal in our new oven which has convection and boy did that make a difference - It cooked quicker and more even - crispy skin - juicy meat on the inside and full of flavor! Definitely a WINNER!!!!!!!!! Thanks so much - I wouldn't change a thing!
Shirley Rodnitzky says
Looks good, will make today but I think you mean a baking rack not a rake unless rake is another name for that item which I am not familiar with.
DrDan says
Ohhhhh shucks. 4 spots fixed. I have got to stop depending on spell check and proof better.
Thanks for the note.
DrDan
Anna says
Really excellent. I made full breasts with this rub and they had lovely brown skin with just a hint of kick from the cayenne. Still juicy as well. I cut out the celery salt and lessened the kosher for a great, healthy, simple chicken recipe.
DrDan says
Thanks for the note. The celery salt is not really that necessary but I do like the pinch of cayenne.
DrDan
kelsey says
what's the baking powder for?
DrDan says
It pulls some moisture out of the skin to allow it to crisp more...
DrDan
Amy says
Loved it except a bit salty" so be aware!! Thanks!
DrDan says
Thanks for the note.
DrDan
Helen Blank says
I made this last evening and it was amazingly delicious! I love the spice combination. The leftover white meat made really good sandwiches today.
DrDan says
This is one of my favorite "older" recipes. I do it without even thinking that it is on the web site...
Thanks for the comment
DrDan
jolee says
your reply was not only very helpful but very quick! thank you so much
jolee says
My husband came home from his deployment yesterday! When he left my chef skills ended with a grilled cheese. With practice and this recipe I want to impress him (and our daughter) tonight .However, I do not have a convection oven :( can I make this in my conventional oven? if so, what cooking time&temp would you suggest?
thank you!
Jolee
DrDan says
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
Good luck
Dan
jim says
i don't have a convection oven. what temp and time changes need to be done?
DrDan says
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
DrDan
Jan says
Too much cutting! I will go back to Barefoot Contessa's oven roasted chicken.
Christina says
Made this recipe tonight but I brined it first thinking I would have more tender flavorful meat but then it ended up being too salty so don’t brine it and FYI the cayenne was a little much and I’m pretty good with the heat but I do love this recipe and will try again without the brine that probably messed it up. But just want to let others know.