Chicken Breast (Bone-In)
Chicken · Protein
Beginner
Best Method
OVEN
Roast 425°F, 25-35 min skin-up.
Hands-off, even heat through bone, crispy skin without babysitting. Bone insulates — oven’s radiant heat penetrates evenly.
Pull temp: 160°F (rests to 165°F)
Step-by-Step
1. Pat skin dry. Season under and over the skin.
2. Place skin-up on a wire rack over a sheet pan.
3. Roast 425°F for 25-35 min.
4. Skin should be golden and crispy.
5. Pull at 160°F in thickest part (away from bone).
6. Rest 5 min.
Size & Portion Guide
Small split breast (8 oz): 22-28 min.
Large split breast (12-14 oz): 30-38 min.
Check early — bone insulates so time varies a lot by size.
Secondary Method
STOVETOP
Pan roast skin-down 8 min, flip 5 min.
Pro Tip
Stovetop gives crispier skin with skill, but oven is more forgiving.