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  • The Main Dish
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How To Oven Roast Chicken Breasts

5 Comments

Learn how to oven roast chicken breasts for an impressive, juicy presentation. You will love this cooking method for delicious chicken with almost no cleanup.

 

Sliced Oven-Roasted Chicken Breasts with herbs

Juicy, easy oven roasted chicken breasts are waiting for you, your family and even dinner guests. I love this cooking method for chicken, especially because there is so little clean up. First I brined  the breasts for a mere four hours before roasting, though you can roast any bone-in chicken breasts this way. Here you go:

  • Ingredients
  • For this recipe, 3 bone-in and skin on brined chicken breasts (you may use brine-free meat but your cooking time might be a bit longer)
  • Herbs de Province -If you don’t have this, go buy you some. It is heaven on roasted chicken. Alternately, a good season mix is equal parts thyme, oregano, sage, rosemary and black pepper for a nice, though less nice, season-blend
  • Black pepper
  • High-heat oil, like safflower or canola oil or cooking spray
  • Equipment and tools needed
  • Instant-read thermometer
  • Oven-safe skillet or roasting pan
  • 450F degree preheated oven

If using brined chicken breasts, remove from brine and pat dry. Barely oil or spray the pan. Add chicken to the pan. Sprinkle Herbs de Province and black pepper, to taste, on each breast. If, and only if you have not brined your chicken, you may also add salt.

Place your oven-safe skillet or roasting pan (if cooking more than four breasts) on the middle rack in your pre-heated 450F oven.

Do not open oven for 20 minutes. At the 20 minute point,  insert an instant-read thermometer to the thickest part of the breast, careful not to touch the bone. Chicken needs to reach 161F degrees internally. If not at 161F degrees, return to oven and check every 4 minutes until 161F has been met.

At this point, remove the chicken from oven and let rest in pan for 10 minutes.

Three Oven Roasted Chicken Breasts cooking in a black pan

 

The next step is just too simple. Plate the chicken, clean out the pan. Done. Enjoy!

 

Recipe from Good Dinner Mom’s kitchen.

Please note: this recipe was created with brined, bone-in and skin on chicken breasts from this post.

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Published on September 18, 2013

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    Recipe Rating




  1. tom hawkins says

    March 22, 2022 at 7:20 AM

    Wow, this seems simple enough for my busy day. I like the brining first method.

    Reply
  2. jackie says

    March 22, 2022 at 7:18 AM

    Love this technique! I’ll have to try this next time I want to cook chicken. seems like it would be a no-fail recipe! Thanks Sally!

    Reply
  3. Andreea M says

    September 30, 2017 at 3:50 PM

    I think it would work with boneless skinless breasts. I personally like to use chicken breast without any skin.

    Reply
  4. Josh says

    June 9, 2014 at 6:05 PM

    Will this recipe also work for boneless skinless breasts?

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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