Roasted Salt and Pepper Bone-In Chicken Breast

5 from 2 votes

This post may contain affiliate links! For more info, check out our privacy policy.

Roasted Salt and Pepper Bone-In Chicken Breast

Roasted Salt and Pepper Bone-In Chicken Breast

I absolutely adore this roasted salt and pepper bone-in chicken breast. It’s filled with flavor, it’s juicy and tender from the brine and it is such a simple weeknight dinner.

You can mix and match all your favorite vegetables and sides with this, it is truly so versatile!

Roasted Salt and Pepper Bone-In Chicken Breast

Ingredients you need

  • Bone-in, skin on chicken breasts
  • Garlic
  • Fennel bulb
  • Lemons
  • Carrots
  • Olive oil
  • Salt and pepper
  • Thyme, parsley and lemon juice
Roasted Salt and Pepper Bone-In Chicken Breast

Steps to make this recipe

Step 1

Brine your chicken the night before. This is optional, but it really brings out the flavors, and helps keep the chicken really tender and juicy! 

Step 2

To make your brine, in a container/bag, add in your chicken and cover completely with cold water with about 2 tablespoons of salt and 2 tablespoons of pepper. Place in the fridge to brine overnight.

Step 3

When you’re ready to cook your chicken, remove from the brine and pat dry. Preheat your oven to 350 degrees.

Step 4

In a baking dish or on a sheet tray with parchment paper, lay on your chicken, skin-side up. Assemble your halved head of garlic, fennel, carrots and sliced lemons around your chicken. Season with salt, pepper and olive oil. 

Step 5

You can alternatively use other vegetables like celery or onion, or anything else you prefer.

Step 6

Place in the oven and roast for 35-45 minutes, depending on the size of your chicken, sometimes 50-55 minutes depending on your thickness. The internal temperature should read 165 degrees F in the thickest part of the breast meat.

Step 7

Then for the last 2-3 minutes, place on the broiler setting to get your skin extra crispy (if you prefer).

Step 8

Remove and let rest for 5-10 minutes. Finish with chopped parsley, thyme and lemon juice. Serve with any of your favorite sides, grains and/or salads.

Roasted Salt and Pepper Bone-In Chicken Breast

Tips & FAQ’S

Purpose of brining your chicken

Why brine? This is optional, but it really brings out the flavors, and helps keep the chicken really tender and juicy! 

I will brine 1-2 days in advance, and it is significantly tender when cooking the chicken. If you forget day of; do it in the morning to cook at night for dinner, any brining with help! But, again, if you’re in a pinch, or don’t want to brine, it’s totally fine and this will be just as delicious!

Mix & match!

You can mix and match with your favorite root vegetables. You can use celery and/or onions, turnips, as some options.

Adjust with your favorite spices like paprika, chili’s + more!

Chicken substitutions

If you don’t like/don’t have access to bone-in chicken breasts, 2 chicken legs will work great here as well. A whole chicken can also work, you will just have to adjust cooking time!

Lemon substitutions

Lemon can be removed if it’s not your thing!

Roasted Salt and Pepper Bone-In Chicken Breast

Serve your chicken with:

More chicken recipes to check out:

Roasted Salt and Pepper Bone-In Chicken Breast
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Roasted Salt and Pepper Bone-In Chicken Breast
5 from 2 votes

Roasted Salt and Pepper Bone-In Chicken Breast

I absolutely adore this roasted salt and pepper bone-in chicken breast. It's filled with flavor, it's juicy and tender from the brine and it is such a simple weeknight dinner.
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 2

Ingredients 

  • 2 bone-in skin on chicken breasts, you can use 2 chicken legs with the skin on, alternatively
  • 1 head of garlic cut in half lengthwise , roast 2 if you prefer more garlic!
  • 1 large fennel bulb, or 2 small, cut into 4's
  • 2 lemons, 1 thinly sliced to roast and 1 for juice
  • 3-4 carrots, sliced lengthwise or in rounds
  • 1/4th cup olive oil
  • salt and pepper to taste
  • garnish with fresh thyme, chopped parsley and freshly squeezed lemon juice

Instructions 

  • Brine your chicken the night before. This is optional, but it really brings out the flavors, and helps keep the chicken really tender and juicy!
  • To make your brine, in a container/bag, add in your chicken and cover completely with cold water with about 2 tablespoons of salt and 2 tablespoons of pepper. Place in the fridge to brine overnight.
  • When you’re ready to cook your chicken, remove from the brine and pat dry. Preheat your oven to 350 degrees.
  • In a baking dish or on a sheet tray with parchment paper, lay on your chicken, skin-side up. Assemble your halved head of garlic, fennel, carrots and sliced lemons around your chicken. Season with salt, pepper and olive oil.
  • You can alternatively use other vegetables like celery or onion, or anything else you prefer.
  • Place in the oven and roast for 35-45 minutes, depending on the size of your chicken, sometimes 50-55 minutes depending on your thickness. The internal temperature should read 165 degrees F in the thickest part of the breast meat.
  • Then for the last 2-3 minutes, place on the broiler setting to get your skin extra crispy (if you prefer).
  • Remove and let rest for 5-10 minutes. Finish with chopped parsley, thyme and lemon juice. Serve with any of your favorite sides, grains and/or salads.
Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

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

Recipe Rating