January 18, 2022

Roasted Salt and Pepper Bone-In Chicken Breast

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
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.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 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.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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