Chicken is pretty tasty which is why it is my go-to dinner meat. Sometime in the 80s, however, I had it ingrained into my head that the only way to eat chicken was of the boneless, skinless type. I was missing so much by not making this Roasted Split Chicken Breast during that time … all those lovely roasted flavor moments, gone. Well, I have made up for it now. I have no fear of the bone-in, split chicken breast … they’re inexpensive, superbly delicious and I have a simple, foolproof method for roasting them.
What is a split chicken breast?
A split chicken breast is a half breast of chicken with the bone still in, usually with the skin still on as well. They are generally less expensive than the boneless, skinless breasts and are super simple to prepare.
Roasting split chicken breasts produces the tasty indulgence of a crispy skin … for those who want to partake in this guilty pleasure, of course. They are also moist and can be used for more than just the main portion of your dinner. Roasted chicken can be shredded, sliced, cut or cubed and may be used for a number of chicken-based recipes that call for pre-cooked chicken. I keep some in the refrigerator for those “I really want to make a cold chicken salad now” moments.
This night, we simply sliced them and ate them with this wonderfully luscious Sweet Corn Bake … a match made in heaven.
Where do I start?
Like I said, it really is easy to make roasted split chicken breasts and it’s foolproof, too. First, wash and pat dry each breast. Place them in a shallow pan, I like to use a 9X13 baking dish. Next drizzle olive oil over the chicken breasts and spread it around. Squeeze some lemon juice on top for good measure.
Next, generously sprinkle lemon pepper and salt on all sides of the chicken breasts. Then, place them uncovered into a 350 degree oven for 50-60 minutes. At 30 minutes, remove and baste with its own juices. When the chicken is done, remove from the oven and let them rest for 10-15 minutes.
How do I know when the chicken is done?
The roasting time depends on a few factors, namely the size of the chicken breast and how hot your oven runs. These chicken breasts were pretty large, so they took an hour to roast. You really should use a meat thermometer to test for doneness with poultry. The chicken is done when its internal temperature reaches 165 degrees or when the juices run clear when pierced with a knife.
Why do I need to let the chicken rest?
Resting allows the juices to be absorbed … if you cut it too early, the juices will run out and you will be left with a very dry chicken. Not so good. Allowing the chicken to rest is what fixes this problem. Once removed from the oven, let the chicken breasts rest for 10-15 minutes, you may want to tent them with foil to keep them warm.
Like I said, roasted split chicken breasts are delicious and super simple to make. With this foolproof method, I have been able to roast chicken breasts to my hearts content. I am, after all, making up for lost time.
- 2 split chicken breasts (bone-in)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon pepper
- 1 teaspoon salt
- Wash and pat dry chicken breasts and place in shallow pan.
- Drizzle olive oil over chicken.
- Sprinkle with lemon juice.
- Generously add lemon pepper and salt.
- Roast uncovered in a 350 degree oven for 1 hour, basting with its own juices at 30 minutes.
- Let rest for 10-15 minutes before cutting.