Salt and Pepper Roasted Bone-In Chicken Breast
on Jan 18, 2022, Updated Aug 06, 2024
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We absolutely adore this salt and pepper roasted bone-in chicken breast. It’s filled with flavor, it’s juicy and tender from a wet 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!
Serve with Paprika Roasted Baby Potatoes, or Citrus Avocado Salad with Chili Crisp.
Ingredients you need for this Bone-In Chicken Breast
Bone-in, Skin on Chicken Breasts: You can also use skin on chicken thighs, or chicken legs, also. You can also use skin-on chicken breasts, without the bone! The key is to roast this with the skin-on so that you can get a crispy skin!
Black pepper and Kosher salt: The seasonings for this chicken! Sometimes simple is best, and this is no exception. Pepper and salt are seasoned on the chicken with extra-virgin olive oil, as well as some whole garlic cloves where they get roasted and jammy.
Root Vegetables: We love to roast our chicken with root vegetables like fennel, and carrots. You can use any of your favorites.
Lemon slices: Lemon slices are cooked with the chicken, and then the chicken is finished with thyme, parsley and more freshly squeezed lemon juice.
Steps to make this chicken recipe
Brine your Chicken: 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.
Prepare your Chicken: When you’re ready to cook your chicken, remove from the brine and pat dry. Preheat your oven to 350 degrees.
Roast your Chicken: In a baking dish or on a baking sheet lined 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 using a instant read thermometer.
Finish with the Broiler: Then for the last 2-3 minutes, place on the broiler setting to get your skin extra crispy (if you prefer).
Rest and Serve: Remove and let rest for 5-10 minutes. Finish with chopped parsley, thyme and lemon juice. Serve with any of your favorite sides, grains or salads.
Tips, Tricks, and Substitutions
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!
You can mix and match with your favorite root vegetables. You can use celery and/or onions, asparagus, brussels sprouts, turnips, as some options.
Adjust with your favorite spices like paprika, chili’s + more!
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 the cooking time!
Cover your cooked chicken in an airtight container, and place in the fridge. When ready to use, warm up back in the oven.
Serve your chicken with
More chicken recipes to check out
- Garlic Herb Roasted Chicken
- Spicy Chicken Wontons
- Crispy Buffalo Chicken Salad with Yogurt Ranch
- Harissa & Sumac Roasted Chicken with Tzatziki
If you do make this Roasted Bone-in Chicken Breast recipe Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!In addition, we can also be found on YouTube, Facebook, and Pinterest!
Salt and Pepper Roasted Bone-In Chicken Breast
Ingredients
- 2 bone-in skin on chicken breasts, you can use 2 chicken legs with the skin on, alternatively
- salt and pepper to taste
- 1 head of garlic cut in half lengthwise , roast 2 if you prefer more garlic!
- 1 large fennel bulb, or 2 small, cut into quarters
- 2 lemons, 1 thinly sliced to roast and 1 for juice
- 3 to 4 carrots, sliced lengthwise or in rounds
- 1/4 cup extra-virgin olive oil
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
