Oven Roasted Split Chicken Breasts (Bone-In)
Easy recipe to make flavorful and juicy oven roasted bone-in chicken breasts.
Servings: 5
Calories: 265kcal
Ingredients
Texas Style Dry Rub
- 1 Tablespoon salt
- ½ Tablespoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Chicken Breast
- 2-4 split chicken breasts bone-in, skin-on
- ½ Tablespoon olive oil
Instructions
- Whisk together dry rub ingredients (salt, pepper, paprika and cayenne pepper) in a small bowl.
- Preheat oven to 400°F. Line large sheet pan with aluminum foil. Fit with metal rack in pan, if desired.
- Place chicken on prepared baking sheet, pat chicken dry with paper towel, rub with olive oil and lightly sprinkle dry rub on chicken. You will have extra dry rub left over.
- Roast chicken skin side up, uncovered at 400°F for 45-65 minutes or internal temperature reaches 165°F. Remove from oven and let sit for 5 minutes until cutting into.
Note: You will only use about 1–2 teaspoons of this dry rub mixture per batch of chicken. Do not use all of it or it!
Notes
Note on Seasoning: This recipe uses a classic Texas-style BBQ dry rub (heavy on the salt and pepper). This batch makes enough for several meals! Do not use the entire bowl of rub on one batch of chicken. Lightly sprinkle to your preference. Store the leftover rub in a small jar or baggie for next time—it’s great on pork chops or roasted veggies, too!
Notes/FAQ
- Using all of the rub will result in too much seasoning for one piece of chicken.
- This recipe is intended for bone-in, skin-on chicken. Do not substitute with boneless skinless chicken breasts.
- Chicken does not need to be flipped during cooking.
Nutrition
Calories: 265kcal | Protein: 32g | Fat: 14g
