by Diana Rattray
A simple combination of olive oil, minced garlic, and dried herbs flavor these roasted split chicken breasts perfectly. Use a few herbs or a combination, such as a poultry seasoning blend. The recipe calls for bone-in split chicken breasts. If you only have boneless chicken, check if for temperature after about 20 minutes.
Recipe Tips
For a complete dinner, toss 1 1/2 pounds of cubed potatoes and sliced carrots with 2 tablespoons of olive oil and about 1/2 teaspoon of kosher salt and a dash of pepper. Arrange the chicken and vegetables on a prepared rimmed sheet pan and roast as directed. alternatively, roast potatoes or root vegetables separately and serve with the chicken.
Roasted Herb and Garlic Chicken Breasts
Garlic and dried herbs flavor these delicious roasted split chicken breasts. Use thyme, oregano, marjoram, or sage to flavor the chicken, or use a combination.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Roast
Ingredients
- 4 split chicken breasts (bone-in, with skin)
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons dried herbs (e.g., thyme, oregano, sage, or a blend)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the oven to 425 F.
- Line a baking pan or rimmed baking sheet with foil and spray it lightly with nonstick cooking spray.
- Pat the chicken breasts with paper towels to dry. Arrange the chicken breasts in the prepared baking pan or rimmed baking sheet, skin-side up.
- Mince the garlic. With the flat side of a chef’s knife, mash the garlic to make a paste. Put the garlic in a bowl and add the olive oil and dried herbs.
- Rub the oil and herb mixture over the chicken breasts, getting some of it under the skin.
- Sprinkle with kosher salt and pepper.
- Roast the chicken breasts for about 35 to 45 minutes, or until they register 165 F on an instant-read thermometer.
