• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Entrees / Roasted Chicken Breasts

    Roasted Chicken Breasts

    December 13, 2019 by Ingrid Beer 5 Comments

    Roasted chicken breasts seasoned with garlic and herbs make for a rustically comforting meal. Exceptionally juicy and succulent with a crisp skin, these oven roasted chicken breasts are easy to prepare and especially delicious served along with your favorite savory side!

    Roasted Chicken Breasts

    Roasted Chicken Breasts, a Perfectly Rustic Meal

    There's an elegant sophistication to a simple and rustic meal...

    For me, little is more inviting than a perfectly roasted chicken breast, skin deliciously crisp and well seasoned with flecks of herbs, sea salt, black pepper, and a little hint of garlic. It's nothing fancy, yet totally and utterly exquisite. What could be better on a cold evening when the body needs warming and the spirit needs lifting?

    Finding some comfort and coziness in freshly-prepared oven roasted chicken breasts is one of my favorite little food pleasures, and when succulent slices are paired with my favorite accompaniment of creamy white beans, this becomes the epitome of a perfectly rustic meal, one that is wonderfully unpretentious and very approachable.

    Roasted Chicken Breasts | thecozyapron.com

    How to Roast Chicken Breasts That Are Juicy and Flavorful

    Roasting chicken breasts in the oven is just the way I love to prepare them when I'd prefer to be a bit more “hands off” with my meal prep.

    The secret to moist, succulent and flavorful chicken breasts is in the seasoning, and then the hot oven takes over and works its magic—so simple!

    When preparing roasted chicken breasts, I always purchase bone-in and skin-on breasts, as this is where much of the innate flavor comes from. The rest is up to the seasoning I choose to use, and in this case, I opt for good olive oil, sea salt, black pepper, dried (and fresh) herbs, and a hint of garlic under the skin.

    Then, I allow the chicken breasts to roast for 45-50 minutes until crispy, golden and wonderfully juicy.

    Here's a peek at my oven roasted chicken breast recipe: (or just jump to the full recipe further down...)

    1. I begin by preheating my oven to a nice, hot temperature (400°); then, I line a small baking sheet with foil, and place a wire rack over top.
    2. To season my chicken breasts, I gently pull the skin away from the meat using my finger, taking care not to tear it or pull it off; I add some garlic mixed with good olive oil under the skin, then sprinkle the remainder of my seasoning ingredients over top of the breasts.
    3. I place the chicken breasts onto a wire rack and roast the chicken breasts for about 45-50 minutes (depending on their size), or until cooked through (165° internal temperature); then, I allow the chicken breasts to rest for about 10-15 minutes before I slice them.
    4. To serve, I pair the roasted chicken breasts with a cozy side dish (I happen to adore creamy white beans), or even very simply with some crusty bread on the side.

    Roasted Chicken Breasts | thecozyapron.com

    Recipe

    Roasted Chicken Breasts

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Roasted Chicken Breasts | thecozyapron.com
    These roasted chicken breasts are seasoned with garlic and herbs, perfectly juicy on the inside and crispy on the outside!

    Category: Entree
    Cuisine: American

    Yield: Serves 8

    Nutrition Info: 208 calories (per ½ breast)

    Prep Time: 15 minutes
    Cook time: 50 minutes
    Total time: 1 hour, 5 minutes

    Ingredients:

    • 4 skin-on and bone-in chicken breasts (“split” chicken breasts)
    • 2 cloves garlic
    • Olive oil
    • Sea salt
    • Black pepper
    • 2 teaspoon Italian seasoning
    • 1 teaspoon granulated onion
    • 1 teaspoon granulated garlic
    • ½ teaspoon paprika
    • 1 teaspoon chopped fresh rosemary leaves
    • 1 teaspoon fresh thyme leaves
    Preparation:
    1. Preheat the oven to 400°, and line a baking sheet with foil or parchment paper and top with a wire rack.
    2. Place the chicken breasts in front of you on a work surface; using your fingers, gently pull the skin from the breast meat, taking care not to poke a hole in the skin (even partially pulled away will be enough).
    3. In a small ramekin, mix together the garlic cloves with 1 tablespoon of olive oil, and rub this mixture equally between the skin and breast meat of each piece of chicken, then smooth the skin over the chicken breasts to cover them well.
    4. Liberally sprinkle over each chicken breast some sea salt and some black pepper, then sprinkle over equal amounts of the Italian seasoning, the granulated onion and garlic, and the paprika.
    5. Place the chicken breasts onto the wire rack, and roast for about 45-50 minutes, or until a digital thermometer registers 165°.
    6. Allow the chicken breasts to rest for about 10-15 minutes before slicing, then place onto a serving platter and sprinkle over the fresh rosemary and thyme, and serve.

    Tips & Tidbits for my Roasted Chicken Breasts:

    • Bone-in and skin-on “split” chicken breasts: Using good quality, organic split chicken breasts with the bone in and skin on is the way to go when roasting chicken breasts. The bone adds flavor from the inside as the chicken roasts, and the skin adds a layer of savory flavor and moisture from the bit of fat in it. (Skinless and boneless chicken breasts will not work with this recipe.)
    • Season liberally: Don't be afraid to use a couple of good pinches of salt when seasoning these roasted chicken breasts, as it needs to penetrate into the meat. Be liberal with the olive oil as well, and with the herbs and black pepper too.
    • Crank up the oven to 400°: Because we're looking for a nice crisp skin here, the oven needs to be set to 400° so that the chicken doesn't cook for too long, steaming rather than roasting to golden perfecting.
    • Use a digital thermometer for an accurate internal temp: Using a digital thermometer inserted into the thickest part of the breast is the best way to know when your roasted chicken breasts are cooked. You're looking for a reading of 165°, then you know you're golden.
    • Rest the chicken before slicing: To avoid all of those savory juices from flowing out of your roasted chicken breasts, allow the breasts to rest for about 10-15 minutes before slicing the meat from the bone. I sometimes even remove the bone after the chicken has rested, by carefully pulling the bone away from the meat, but this can be a bit challenging. Simply use a sharp fillet knife to slice the chicken once rested, if you prefer.

    Roasted Chicken Breasts | thecozyapron.com

    Roasted Chicken Breasts | thecozyapron.com

    Roasted Chicken Breasts with White Beans | thecozyapron.com

    Hungry for more chicken recipes? Check out this Chicken Cacciatore, this Fried Chicken, these Stuffed Chicken Breasts Southwest Style, or this Pineapple Chicken!

    « White Beans Recipe with Rosemary and Thyme
    Creme Brulee »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Melissa

      January 09, 2020 at 6:31 am

      Delicious! I used a cornish hen instead of the four breasts (I halved all the ingredients except the garlic), and it was fantastic! We ate it with sides of roasted potatoes, brussels sprouts/shallots, and some lovely sliced apples. I recently got A LOT of turkeys on sale (love those after-holiday food sales!), so I might try this recipe on one. Thanks again for the love! Love, Melissa

      Reply
      • The Cozy Apron

        January 11, 2020 at 5:42 pm

        Hey Melissa, that's great!

        I think this recipe will work great with the turkey as well, or maybe check out some of my turkey breast recipes for that too—happy cooking!

        Reply
        • Melissa

          January 12, 2020 at 11:24 am

          Ohhhh, we love the Roasted Turkey Breast with the orange glaze, as well as the Roasted Garlic Turkey Breast! Both are delicious, but the one with the glaze is our favorite. Basically, we can never go wrong with a recipe from you! Love, Melissa

          Reply
    2. Sarah

      July 25, 2022 at 10:28 am

      Looks beautiful…but it also looks like the breast has been boned.

      Reply
      • The Cozy Apron

        July 25, 2022 at 10:32 am

        Hi Sarah, thanks so much!

        And yes, you're absolutely right, the bones have been removed in the photos, prior to slicing. I mention this tip under the "Tips & Tidbits" section (below the recipe instructions), under the heading "Rest the Chicken before slicing". I find the breasts easier to slice with the bones removed after roasting. 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Lemongrass Chicken | thecozyapron.com
      Lemongrass Chicken
    • Roasted Brussels Sprouts with Creamy Parmesan Sauce | thecozyapron.com
      Roasted Brussels Sprouts with Creamy Parmesan Sauce
    • Loaded Hummus | thecozyapron.com
      Loaded Hummus
    • Chili Cheesesteak Stew | thecozyapron.com
      Chili Cheesesteak Stew

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron