It’s been a while since I made chicken for dinner and part of the reason is that I am just so bored of the plain ole’ boneless chicken breast. I know chicken thighs have more flavor, but I just don’t love them, I think it’s a texture thing for me. But ever since I started cooking with bone-in chicken breasts, things have stepped up a few notches.
This recipe for roasted bone-in chicken breasts that I am sharing with you today will change the way you think about chicken. The result is chicken that is:
- Juicy
- Tender
- Flavorful
- Crispy
The key to the perfect roasted chicken is to pan-sear it first in either a non-stick over safe pan or cast iron skillet.
All you need are a few spices, some butter (or ghee) and you are one step closer to the juiciest chicken. I will even work in a delicious gravy to go with it, straight from the chicken juice.
- 4 bone-in chicken breasts
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ½ teaspoon of paprika
- ¼ teaspoon of white pepper spice
- ¼ teaspoon of black pepper
- ½ teaspoon of sea salt (I used Himalayan)
- 2 tablespoons of unsalted butter (or ghee) for rubbing
- Preheat oven to 375 F
- Mix all seasonings/spices together in a small bowl.
- Dry rub the chicken with the mixed seasoning from top to bottom until fully covered
- Spread the butter over the chicken and seasoning covering it top to bottom, using about a ½ tablespoon for each chicken.
- Place in a non-stick or cast iron pan and pan-sear chicken on high for 4 mins each side until slightly browned.
- Keeping the chicken in the oven safe pan (breast side up), transfer it to the oven and bake at 375 F for about 45 minutes until no longer pink.
- Turn oven to a broil and place chicken on top rack of oven and broil for another 3-5 minutes until tops are crispy.
- Optional: Use leftover chicken juice from the pan to make a gravy by pouring it into a ceramic cup and adding about a tablespoon of flour to it and then stirring to thicken it up. If chunky, add to a pan on low heat, add milk, and stir until creamy.
