We are huge chicken fans here, eat it at least three times per week! Truthfully, sometimes more. This recipe for the Best Baked Bone In Skin On Chicken Breast is just what the title states. The Best Baked Bone In Skin On Chicken Breast we have ever tried. We love this recipe so much we make it regularly and always enjoy it.
I switch the spices around here and there so it never totally comes out exactly the same. The important part is the cooking time and method. You definitely should take a moment to have a peek below at our recipe!
The Best Baked Bone In Skin On Chicken Breast recipe is so easy. I learned it from my friend Lucienne who is an amazing cook and taught me that anything is possible in the kitchen. I was only limited by my imagination. Boy was she right! She also showed me how to make this Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast. Absolutely amazing too!
This Best Baked Bone In Skin On Chicken Breast is perfect for you to add your own special touches. Whatever flavors you prefer make sure you add them. You can also buy a stick of flavored butter to make this recipe just a little bit easier! Regardless, this recipe will work beautifully every time!
These are the Best Baked Bone In Skin On Chicken Breasts I have ever made. For me crispy skin is the key to an awesome baked chicken breast. This recipe is simple, quick and totally delicious. Whether you use tarragon, sage or just garlic, you will make these chicken breasts over and over again.
We love this recipe for the Best Baked Bone In Skin On Chicken Breast so much we made a video and I would love for you to have a look at it below! Chicken lovers will be glad you did watch to see exactly how it’s done!
Best Baked Bone In Skin On Chicken Breast
- 4 chicken beasts, bone in, skin on
- 4 tblsp butter, unsalted, room temperature
- 1 tblsp garlic, minced
- 4 tblsp olive or another vegetable oil
- 1 tsp tarragon, ground or sage, ground (optional)
Preheat your oven to 450 degrees. Prepare a rimmed baking sheet with aluminum foil and a rack lightly coated with cooking spray. Set aside.
In a small bowl, combine the butter and 1/2 teaspoon salt. Add garlic and tarragon. If desired, add other herbs or other flavorings to the butter. Combine. I also have added flavors to the butter and tested it on a cracker or a small piece of bread to make sure the butter didn't need any more garlic or whatever. I have even bought flavored butter and not added anything else to it and the results were delicious!
Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket and slide the butter underneath the skin, into it. Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each breast. Season both sides of the chicken breasts with salt and pepper.
Using your toothpicks secure the skin, where it is not attached, to the chicken breast. This prevents the skin from shrinking on top of each chicken breast. Securing the skin also helps to create a crispy sheet of skin all over the top of each one and the chicken breast will be totally moist.
Rub the skin of each breast with oil. Place the breasts on the rack and bake until the skin is golden brown and the meat is cooked through, 35-45 minutes. Use your meat thermometer to make sure your chicken is cooked. Remove from oven and let the chicken rest for 5 minutes before serving. Enjoy!