There’s something about a perfectly roasted chicken breast that makes dinner feel special without any fuss. Maybe it’s the crispy, golden skin or the way the herbs fill your kitchen with that cozy smell. Either way, this recipe has become my go-to for weeknight dinners and Sunday suppers alike.
The best part? You probably have most of these ingredients sitting in your spice cabinet right now. A few simple seasonings, some fresh herbs if you have them, and good quality chicken breasts are all you need. I like using bone-in, skin-on breasts because they stay juicy and that crispy skin is worth every extra minute in the oven.
This recipe works whether you’re feeding the family on a Tuesday night or having friends over for dinner. Serve it with roasted vegetables and you’ve got a complete meal. Or slice it up for salads and sandwiches throughout the week. However you use it, you’ll be glad you learned this method.
Why You’ll Love This Roast Chicken Breast
- Juicy, flavorful meat – Roasting bone-in, skin-on chicken breasts keeps the meat incredibly moist while the skin gets perfectly crispy and golden.
- Simple seasoning blend – The combination of herbs and spices creates a delicious flavor without requiring any fancy ingredients or complicated marinades.
- Minimal hands-on time – After a quick seasoning rub, the oven does most of the work while you prepare side dishes or relax.
- Perfect for meal prep – This recipe makes enough chicken for several meals throughout the week, and the leftovers taste great in salads, sandwiches, or grain bowls.
- Impressive yet easy – It looks and tastes like something from a restaurant, but it’s straightforward enough for a regular weeknight dinner.
What Kind of Chicken Breasts Should I Use?
For this recipe, you’ll want to use bone-in, skin-on chicken breasts, sometimes called “split” chicken breasts at the grocery store. The bone helps the meat cook more evenly and stay juicy, while the skin gets wonderfully crispy in the oven and adds tons of flavor. If you can only find boneless, skinless breasts, they’ll work in a pinch, but you’ll need to reduce the cooking time since they cook faster and can dry out more easily. Try to pick breasts that are similar in size so they finish cooking at the same time, and don’t worry if they’re on the larger side – bone-in breasts tend to be bigger than boneless, and that’s perfectly fine for roasting.
Options for Substitutions
This roast chicken recipe is pretty forgiving when it comes to swaps:
- Bone-in, skin-on chicken breasts: You can use boneless, skinless chicken breasts if that’s what you have, but reduce the cooking time by about 10-15 minutes and check for doneness earlier. Keep in mind you’ll lose some of that crispy skin and the meat might be slightly less juicy.
- Italian seasoning: If you don’t have Italian seasoning, make your own by mixing equal parts dried basil, oregano, and a pinch of thyme. Or just use whatever dried herbs you have on hand – it’ll still taste great.
- Fresh rosemary and thyme: Fresh herbs are ideal here, but dried herbs work too. Use about 1/3 of the amount called for (so roughly 1/3 teaspoon of each dried herb) since dried herbs are more concentrated.
- Granulated garlic and onion: Garlic powder and onion powder are the same thing and work perfectly as substitutes. If you only have fresh garlic and onions, you can mince them finely and add them to the seasoning mix.
- Paprika: Smoked paprika adds a nice depth if you want to switch things up, or you can leave it out entirely without affecting the recipe too much.
Watch Out for These Mistakes While Cooking
The dry, tough reputation of chicken breasts is due to one main factor: overcooking. Since chicken breasts are a lean cut, once they reach the safe temperature of 165°F they’re already on the way to drying out, so it’s best to remove them once an instant-read thermometer reaches 155°F when inserted into the thickest part of the breast – the residual heat will bring them up to temperature while keeping them juicy. Another common mistake is not letting the chicken rest at room temperature for 15-20 minutes before roasting, which helps the meat cook more evenly and prevents the outside from overcooking while the inside catches up. To get that crispy, golden skin everyone loves, make sure to pat the chicken completely dry with paper towels before seasoning, and avoid moving the breasts around too much in the pan – let them sit undisturbed so the skin can properly crisp up. Finally, don’t skip the resting period after cooking; letting the chicken sit for 5-10 minutes allows the juices to redistribute throughout the meat instead of running out onto your cutting board.
What to Serve With Roast Chicken Breast?
Roast chicken breast is one of those dishes that goes with just about anything, so you really can’t go wrong here. I love serving it with roasted vegetables like carrots, Brussels sprouts, or green beans that can cook right alongside the chicken in the oven. Mashed potatoes or a simple rice pilaf are perfect for soaking up any pan juices, and a crisp side salad with a lemony vinaigrette helps balance out the richness of the chicken. If you want to keep things easy, just slice some crusty bread and call it a day – sometimes simple is best.
Storage Instructions
Store: Leftover roast chicken breast keeps really well in the fridge. Just let it cool down, then store it in an airtight container for up to 4 days. I like to slice it up before storing so it’s ready to toss into salads, sandwiches, or pasta throughout the week.
Freeze: You can freeze cooked chicken breast for up to 3 months. I recommend slicing or shredding it first, then storing it in freezer bags with as much air pressed out as possible. Label it with the date so you remember when you made it.
Reheat: Warm up your chicken in the oven at 350°F covered with foil until heated through, about 15-20 minutes. You can also microwave individual portions, but add a splash of chicken broth or water to keep it from drying out. The skin won’t be as crispy after reheating, but the meat stays juicy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 140-160 g
- Fat: 60-75 g
- Carbohydrates: 5-8 g
Ingredients
For the chicken:
- 2 tsp Italian seasoning
- 1 tsp granulated onion
- sea salt to taste
- 1 tsp granulated garlic
- 4 skin-on bone-in chicken breasts (pat dry for crispier skin)
- 1/2 tsp paprika (I use smoked for extra depth)
- black pepper to taste (freshly ground preferred)
For the garlic rub:
- 2 garlic cloves (minced into a paste)
- 1 tbsp olive oil (I prefer Kerrygold for richness)
For the garnish:
- 1 tsp fresh thyme (optional but recommended)
- 1 tsp fresh rosemary
Step 1: Prepare the Chicken and Seasoning Rub
- 4 skin-on bone-in chicken breasts
- 1 tbsp olive oil
- 2 garlic cloves
- 2 tsp Italian seasoning
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1/2 tsp paprika
- sea salt to taste
- black pepper to taste
First, pat the chicken breasts thoroughly dry with paper towels; this is crucial for achieving that wonderfully crispy skin.
In a small bowl, combine the olive oil with the minced garlic, Italian seasoning, granulated onion, granulated garlic, paprika, sea salt, and black pepper to create a flavorful rub.
I find that freshly ground black pepper always makes a difference in terms of flavor.
Then, carefully loosen the skin on each chicken breast and rub about half of the seasoning mixture directly onto the meat under the skin, then pull the skin back into place.
Distribute the remaining seasoning mixture evenly over the outside of the chicken skin.
Step 2: Preheat Oven and Arrange for Roasting
Preheat your oven to 400°F (200°C) to ensure a hot cooking environment for proper browning and crisping.
While the oven preheats, line a baking sheet with foil or parchment paper for easier cleanup, then place an oven-safe wire rack on top of it.
This setup allows air to circulate around the chicken for even cooking and extra crispy skin.
Place the seasoned chicken breasts directly on the wire rack.
Step 3: Roast and Finish with Fresh Herbs
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
Roast the chicken in the preheated oven for 45-50 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the breast.
About 10 minutes before the chicken is done, I like to sprinkle the fresh rosemary and thyme over the chicken, allowing the herbs to gently warm and release their aromas into the pan drippings for a lovely aromatic finish.
Once cooked, remove the chicken from the oven.
Step 4: Rest and Serve
After removing the chicken from the oven, it’s crucial to let it rest for 10-15 minutes on a cutting board or serving platter.
This resting period allows the juices to redistribute throughout the meat, ensuring the chicken remains tender and moist.
Once rested, the chicken is ready to be served, perhaps with a simple side dish to complement its rich flavors.
Homemade Roast Chicken Breast
Ingredients
For the chicken:
- 2 tsp Italian seasoning
- 1 tsp granulated onion
- sea salt to taste
- 1 tsp granulated garlic
- 4 skin-on bone-in chicken breasts (pat dry for crispier skin)
- 1/2 tsp paprika (I use smoked for extra depth)
- black pepper to taste (freshly ground preferred)
For the garlic rub:
- 2 garlic cloves (minced into a paste)
- 1 tbsp olive oil (I prefer Kerrygold for richness)
For the garnish:
- 1 tsp fresh thyme (optional but recommended)
- 1 tsp fresh rosemary
Instructions
- First, pat the chicken breasts thoroughly dry with paper towels; this is crucial for achieving that wonderfully crispy skin. In a small bowl, combine the olive oil with the minced garlic, Italian seasoning, granulated onion, granulated garlic, paprika, sea salt, and black pepper to create a flavorful rub. I find that freshly ground black pepper always makes a difference in terms of flavor. Then, carefully loosen the skin on each chicken breast and rub about half of the seasoning mixture directly onto the meat under the skin, then pull the skin back into place. Distribute the remaining seasoning mixture evenly over the outside of the chicken skin.
- Preheat your oven to 400°F (200°C) to ensure a hot cooking environment for proper browning and crisping. While the oven preheats, line a baking sheet with foil or parchment paper for easier cleanup, then place an oven-safe wire rack on top of it. This setup allows air to circulate around the chicken for even cooking and extra crispy skin. Place the seasoned chicken breasts directly on the wire rack.
- Roast the chicken in the preheated oven for 45-50 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the breast. About 10 minutes before the chicken is done, I like to sprinkle the fresh rosemary and thyme over the chicken, allowing the herbs to gently warm and release their aromas into the pan drippings for a lovely aromatic finish. Once cooked, remove the chicken from the oven.
- After removing the chicken from the oven, it's crucial to let it rest for 10-15 minutes on a cutting board or serving platter. This resting period allows the juices to redistribute throughout the meat, ensuring the chicken remains tender and moist. Once rested, the chicken is ready to be served, perhaps with a simple side dish to complement its rich flavors.
