Herb-Crusted Oven-Roasted Split Chicken Breast
Juicy and tender on the inside with a delicious crispy, herb-crusted skin on the outside.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyEasy
- Servings4
This roasted split chicken breast recipe is all about simplicity and maximum flavor. The bone-in, skin-on chicken breasts are brushed with olive oil and seasoned with a classic Italian herb blend and paprika, then roasted until golden and crispy.
Perfect for a weeknight dinner or a special Sunday meal, the result is a juicy, tender chicken with irresistibly crispy skin. Serve it with roasted vegetables, a fresh salad, or your favorite sides for a complete and satisfying dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F.
- In a small bowl, mix the olive oil, Italian seasoning, paprika, salt, and black pepper.
- Place the split chicken breasts on a baking sheet or shallow roasting pan. Brush the seasoned oil mixture all over the chicken, making sure to coat the skin evenly.
- Roast the chicken for 40-50 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
💡 Tips
- For extra crispiness, pat the chicken skin dry with paper towels before applying the oil mixture.
- If you don't have a meat thermometer, check that the juices run clear when pierced with a knife.
- Let the chicken rest after roasting to retain its juices – don't skip this step.
Inspired by a recipe from Spend With Pennies