Ingredients
- 2 bone-in, skin-on chicken breasts
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
Instructions
- Bring the chicken out of the fridge about 20 minutes before you're ready to cook. Heat the oven to 425°F.
- Rub the chicken with the olive oil and salt (any optional spices or herbs can get added here). Loosen the skin and drizzle a little olive oil between the skin and the breast meat.
- Place the chicken on a wire rack fitted inside a rimmed sheet pan. Place in the oven and cook for about 40 minutes, until it reaches 165°F when using a meat thermometer at its thickest part.
- Rest the breasts for 5 to 10 minutes, then carve and serve.
Notes
Boneless Chicken Breast options: If you'd like to roast boneless, skinless breasts using this recipe, lower the oven to 400°F and cook for 22 to 26 minutes. The same rules apply; chicken breasts also need to cook to 165°F. If you want to cook it at a higher temperature, you can cook at 425°F for 18-22 minutes.
Boneless breasts are actually a bit more challenging to get right, believe it or not, if perfectly roasted, juicy chicken is what you are after.
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