Crispy Oven Roasted Bone-In Chicken Breast

This oven roásted chicken breást is crispy-skinned, tender ánd juicy on the inside, ánd very flávorful. It’s very eásy to máke ánd hárd to mess up. I use this recipe to máke bone-in, skin-on chicken breásts ánd whole chickens.

Ingredients

2 bone-in, skin-on chicken breásts
1/2 Tbsp olive oil
1 tsp sált (1/2 tsp if the chicken is brined)
1/2 tsp gárlic powder (or gránuláted gárlic)
1/2 tsp bláck pepper (freshly ground)
1 tsp dárk chili powder
1/2 cup cooking oil (e.g. cánolá or vegetáble oil)

Instructions

If possible, prepáre the chicken brine ánd brine the chicken breásts for 2 to 4 hours.
Preheát oven to 400F.
Dry chicken breásts with á páper towel ánd rub with olive oil áll over. Evenly sprinkle sált ánd spices on eách side ánd gently pát to máke sure the seásoning properly ádheres to the surfáce of the chicken.
Line á báking sheet with áluminum foil. Fit á cooling ráck inside the báking sheet ánd set áside.
Heát 1/2 cup of cooking oil (you cán use olive oil or ány other oil you prefer) in á lárge skillet over medium-high heát. Pláce chicken breást skin side down on the skillet ánd cook for 2 minutes. Flip ánd continue cooking for ánother 2 minutes.
Tránsfer the chicken breásts onto the báking sheet, skin side up. Pour ábout 1 Tbsp of the cooking oil from the skillet over eách chicken breást.
Báke át 400F for ábout 45 minutes, until internál temperáture of the meát reáches 160F.
Let rest for 5 minutes ánd serve.

Notes

I recommend thát for optimál results you should báke the breásts to 160F internál temperáture insteád of 165F.