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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!
Ingredients you need
- Bone-in, skin on chicken breasts
- Garlic
- Fennel bulb
- Lemons
- Carrots
- Olive oil
- Salt and pepper
- Thyme, parsley and lemon juice
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.
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!
Serve your chicken with:
- Persimmon & Avocado Salad with a Citrus Vinaigrette
- Classic Caesar Salad
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
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
Roasted Salt and Pepper Bone-In Chicken Breast
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.
