Baked Split Chicken Breasts (3 ways)
Baked split chicken breasts are so affordable and easy to roast and come out so juicy and moist and perfectly cooked. Check out these 3 different seasoning blends to flavor this chicken in different ways!
Yield: 2 -4 servings
Ingredients
For the chicken:
- 2 bone-in split chicken breasts
- 1 teaspoon extra virgin olive oil
For the basic seasoning:
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the cumin-coriander seasoning:
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Italian seasoning:
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- In a small bowl, combine the spices for the seasoning blend of your choice and mix well.
- Prepare the chicken. Trim the excess fat. Remove the skin, if desired. Drizzle with olive oil.
- Sprinkle the seasoning mix generously over the tops of the split chicken breasts and press in to help it adhere.
- Bake the chicken at 375 for 40-50 minutes, until the chicken is cooked through and a digital thermometer reads 165 degrees F.
- Let the chicken rest for 5-10 minutes before slicing and serving. Enjoy!
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Notes
Chicken: This post and these recipes are written for split, bone-in chicken breasts. I prefer to remove the excess fat and also the skin from mine, but you can also leave the skin on if you’d like.
Seasonings: There are 3 different seasoning blends as options, but feel free to make your own or use a store-bought seasoning or a different favorite homemade one, like this southwest seasoning.
Olive oil: You can drizzle the chicken with olive oil before you sprinkle with the seasonings, but it’s not necessary. Feel free to skip this step if you’d prefer.
Bake time: Smaller split chicken pieces will be done at around 40 minutes while larger ones may take closer to 50 minutes.
Servings: The recipe is written for 2 split chicken breasts, which is how they are packaged and sold at my store. Mine tend to be large and each one is usually enough for 2 people each (4 people total). You can also certainly double the recipe and make 4 chickens at once - the leftovers will keep great!
Storing: Carve the chicken. This is easier to do when it’s warm or room temperature and then it’s ready to slice and reheat later. Let cool then store the chicken in a covered container in the refrigerator for up to 5 days.
Freeze: You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container.
Reheating: When reheating, slice the chicken first so it heats more quickly and evenly without drying out. Reheat in the microwave until warm. (You can cover with a damp paper towel to keep it from drying out as well.)
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 2g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Fiber: 1g
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