Everything is better in pairs, including Baked Split Chicken Breasts—juicy and succulent bone-in, skin-on meat marinated with herbs and spices.
Sometimes, less is more.
You can de-bone a piece of meat, you can de-skin it, but sometimes splitting a chicken is all you need to do. It leaves the skin and bone intact, which ensures a truly delectable cut.
This is what Split Chicken is. Those with even a basic understanding of anatomy (human, chicken, or other) know that the breast is technically two halves, which are usually split down the middle (i.e., the breastbone). So, when we talk about split chicken, we are pretty much referring to one half of the breast with the skin and bone included. When you buy split chicken breast, it should include both halves.
The bone infuses the meat with flavor while the skin “traps” the juices and becomes a rich and crispy crust. It takes little effort (and little money, as bone-in, skin-on chicken is usually cheaper) and is perfect for midweek menus. With a bit of marinade, this chicken will convince your guests you spent more time in the kitchen than you really did—the ultimate compliment for any chef!
Do I Need To Cover My Chicken?
Covering your dish with foil is one way to “control” the cooking process. It lets the heat access the chicken without being directly exposed to the element in your oven. So the meat warms up without its skin/exterior getting burned. With smaller pieces you probably won’t notice the benefit of covering them, as the cooking process is short enough that you really don’t run the risk of overdoing their skin. Larger pieces (like a whole chicken) could benefit from being covered so the outer parts can wait patiently while the heat penetrates the meat and warms the center. For this recipe, you don’t need to cover it unless you find your oven has a habit of charring your food. In which case, you can “tent” your chicken by sticking a toothpick in your meat and draping a piece of aluminum over top.
Ingredients
- 2 chicken breasts, skin on and bone in
- 2 tbsp olive oil
- 1 large clove garlic, crushed
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt
- 1 tbsp rosemary leaves
How to Make Baked Split Chicken Breasts
Step 1: Preheat the oven to 375°F.
Step 2: Drizzle the chicken breasts with olive oil. Rub in the crushed garlic, paprika, oregano, black pepper, salt, and rosemary until coated.
Step 3: Cover the coated chicken with plastic wrap and place it in the fridge to marinate for 1 hour.
Step 4: Place the breasts into an oven-safe ceramic dish and bake for 45–60 minutes, depending on the thickness of your chicken.
Step 5: Remove from the oven once fully cooked. Let rest for 10 minutes. Enjoy!
FAQs & Tips
Sure. The recipe calls for an hour of marination; if your schedule is tight, there’s no reason why you couldn’t prep your chicken earlier and let it marinate longer.
If your pieces of chicken differ in size/thickness, take a mallet and thin the thicker one out. Once they are of similar size, the chickens should cook at the same rate.
Use a meat thermometer. Insert it where the chicken is thickest. Once it has reached an internal temperature of 165°F, it’s good to go.
Resting allows for two things: the redistribution of the chicken’s juices, and the final stage of cooking, thanks to the meat’s residual heat. Cutting into it before the chicken has rested will result in a dry and unevenly cooked bit of meat.
You can, though the skin and bone deliver flavor, moisture, and even cooking. (It’s usually cheaper, too!)
Let the chicken cool completely then store it in an airtight container in the fridge. Alternatively, you can wrap it in plastic or aluminum. It should keep for up to 4 days. Just don’t leave the chicken unattended at room temperature for any longer than a couple of hours. You can also freeze the chicken breasts; just wrap them in plastic then aluminum first. They should keep for up to 3 months. When it’s time to dine once more, let them thaw overnight in the fridge.
Serving Suggestions
Chicken goes with most side dishes, so you’ve got some room here to try different things. That said, a side staple for me is this simple recipe for Sauteed Broccoli. It takes little time and complements the chicken seasoning effortlessly. If the idea of siding chicken with more chicken appeals to you, this Chicken Soup with Homemade Noodles is what you’re after. I also like to whip up fluffy mounds of Garlic Mashed Potatoes then load up my fork with a bit of chicken and potato for a mouthful of flavor. To finish, try my Marshmallow Pretzel Bars, a fun twist on a Rice Krispie Treat!
Baked Split Chicken Breasts Recipe
Ingredients
- 2 chicken breasts skin-on and bone-in
- 2 tbsp olive oil
- 1 clove large garlic crushed
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt
- 1 tbsp rosemary leaves
Instructions
- Preheat the oven to 375°F.
- Drizzle the chicken breasts with olive oil. Rub in the crushed garlic, paprika, oregano, black pepper, salt, and rosemary until coated.
- Cover the coated chicken with plastic wrap and place it in the fridge to marinate for 1 hour.
- Place the breasts into an oven-safe ceramic dish and bake for 45–60 minutes, depending on the thickness of your chicken.
- Remove from the oven once fully cooked. Let rest for 10 minutes. Enjoy!
Nutrition
