Easy Oven-Fried Chicken Breast Halves

Prep: 5 minutes | Bake: 60 minutes | Rest: 10 minutes | Serves: 4


4 split chicken breast halves, bone-in & skin on

4 tablespoons olive oil

4 tablespoons salted butter

1 tablespoon sea salt

1/2 teaspoon black pepper

1 teaspoon poultry seasoning

1/2 teaspoon dried oregano

1/2 teaspoon dried basil


Preheat the oven to 420°F and lightly coat the bottom of a large baking sheet with olive oil.

Rinse and pat the chicken breasts dry, then place them on the baking sheet. Make sure you leave some space in between them so they don't touch each other, or the sides of the pan.

Slide 1 tablespoon of butter under the skin of each chicken breast, then coat the tops with the remaining olive oil. Sprinkle the salt, pepper, poultry seasoning, oregano and basil evenly over each chicken breast.

Place the chicken in the oven and let it bake for about 60 minutes, or until the skin is golden and crispy, and the juices run clear. Internal temperature at the thickest part of the chicken should read about 170°F.

Remove the chicken breasts from the oven and let them rest for 10 minutes. The temperature will rise another 5-10° while they sit.


Liza Hawkins | (a)Musing Foodie

aMusingFoodie.com | September 2012