18 Reviews

Wow! I was very impressed with is. I am not one to eat chicken out of the oven. I usually don't like it. I have been looking for a baked chicken recipe that I would like. I followed the directions to the T. I almost forgot the olive oil. Had to pull it back out of the oven to put it on. I baked for an hour, basting every 15 minutes. Very juice! The skin was very good too! I think the secret is the chicken broth. Can't wait to try with thighs. Thanks!!!

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seal angel January 21, 2013

I was really impressed with this. A simple idea that delivers tasty, moist chicken with crispy skin. I was leery of pouring so much broth in there, because I thought it would turn out soggy, but I was wrong. Very nice. My only change was to use smoked paprika instead of regular. I'll follow this method again, using different spices to get a different flavor profile, and maybe throw some root veggies into the broth to bake up as well.

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Queen Roachie April 08, 2016

Very good! Seems weird to have the breasts sitting in the broth but it works well. I used the cooking broth from the pan afterward to drizzle on our mashies and stuffing. Really delicious! I seasoned the breasts with garlic powder, poultry seasoning, s&p and the paprika for color. Definitely will use this method again. TFP!

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reynoldstracy081 January 03, 2016

Delicious! What a surprise...I really thought the skin was going to be soggy but it turned out nice and crispy...it reminded me of Thanksgiving turkey...I used veggie broth cuz that's what I had and I had exactly 2 cups of it...leftover from another recipe...anyway I used a 13x7 pan...I didn't want the broth to totally cover the breasts...I also basted it about every 15 mins like another reviewer did...served it with a salad and a baked potato that I baked along side of the dish in the oven...thanks for posting it! =)

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teresas February 28, 2014

Why didn't I think of this!?!? I've been trying to get split chicken breasts right for years, and it almost always winds up dry, or at least semi-dry. The broth!!! What a simple solution! Seriously the best, most juicy (AND still crispy skin) bone-in chicken breast! We've made this several times since first trying and will continue! Thank you!

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Laura P. May 31, 2016

Basic oven chicken recipe. It was good and we will make again.

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ashley b. October 15, 2015

Excellent. I followed the recipe as is, except I added poultry seasoning as well. The skin was very crispy and the chicken was moist and succulent. I removed the chicken to a cutting board and covered lightly with foil. Then I strained the juices and put them into a saucepan and made a great gravy. I added 1/2 Cup of water with about 1/4 Cup flour. So goooood.

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mike H. August 25, 2015

Yum Yum! I love crispy chicken skin, and this really came out nice and crispy. I used poultry seasoning instead of paprika, but otherwise followed the recipe. I am a new user of split chicken breasts, having only cooked them once before, in a pan. I plan to make this again!

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Joy R. August 18, 2015

AWESOME and super simple!

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ambulur August 02, 2015

Very good. I did it a little differently...cooked it on the BBQ over indirect heat at approx 400F by the temperature gauge. Cooked it in a pan covered with tin foil for about 70 mins (rotating the pan half way through) and then because my wife was late getting home from work, turned heat down to about 275 and moved the chicken as far from the heated element as possible, just to keep it warm but not cook it any more. It was literally fall-off-the-bone. Didn't need a knife. Very tasty.

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thebraces July 15, 2015
Easy Bone-In (Split) Chicken Breasts