Roasted Bone-in Chicken Breast

Adapted from Cook's Illustrated.

[Photograph: Blake Royer]

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Roasted Bone-in Chicken Breast

About This Recipe

Yield:serves 4
Active time:10 minutes
Total time:45 minutes
This recipe appears in: Dinner Tonight: Roasted Bone-in Chicken Breast


  • 2 whole bone-in chicken breasts, or 4 split breasts, trimmed of excess fat, about 3 pounds total
  • 2 tablespoons unsalted butter, at room temperature
  • Herb or spices for the butter, such as minced garlic or parsley (optional)
  • Salt and pepper
  • 1 tablespoon vegetable oil


  1. 1

    Heat an oven to 450°F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs or other flavorings to the butter.

  2. 2

    Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger, carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a spoon, carefully spread the butter evenly under the skin of each breast.

  3. 3

    Rub the skin of each breast with vegetable oil. Place the breasts on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.

  4. 4

    Carve the breast off the breastbone and rib cage, then slice cross-wise. Serve immediately.


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