1/1 Photo of Roast Chicken Breast (Bone In, Skin On)
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
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Units: US | Metric
- 1Preheat your oven to 450 degrees (F).
- 2Heat a dry pan on the stove. (NO OIL!).
- 3Loosen the skin from the meat to create a small pocket.
- 4Slip the butter under the skin.
- 5Rub the chicken with olive oil, then season with salt, pepper, and thyme.
- 6When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
- 7Place the breast on a baking sheet and put it into the oven for 15 minutes.
- 8After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
- 9optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
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Nutritional Facts for Roast Chicken Breast (Bone In, Skin On)
Serving Size: 1 (305 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 600.2
- Calories from Fat 336
- Total Fat 37.4 g
- Saturated Fat 11.0 g
- Cholesterol 195.6 mg
- Sodium 217.4 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.4 g
- Sugars 0.0 g
- Protein 60.8 g