Salt and Pepper Roasted Bone-In Chicken Breast

Roasted chicken breast with lettuce, cucumber, carrot, fennel, and garlic on a plate.

5 from 2 votes

Salt and Pepper Roasted 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 Time5

Cook Time45

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Lindsey Baruch

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.

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