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• My Bone In Chicken Breast Recipe Is Juicy, Crispy, And So Easy
• Ingredients & Substitutions
• How To Cook Bone In Chicken Breast
• My Tips For Juicy, Crispy Results
• Bone In Chicken Breast Recipe Recipe card
• Serving Ideas
• Recipe Reviews

My Bone In Chicken Breast Recipe Is Juicy, Crispy, And So Easy

I’ve made countless chicken recipes over the years, but this bone in chicken breast recipe has quickly become a favorite. Split chicken breasts don’t get nearly as much attention as boneless, but I’m realizing they should! Here’s why they more than deserve a chance:

• Incredibly tender & juicy chicken breast – These stay much juicier inside than boneless chicken breasts, because the bones and skin protect the meat from drying out.
• Simple ingredients, big flavor – Many bone in chicken breast recipes just season the outside, but I tuck garlic herb butter right under the skin. I borrowed this trick from my spatchcock chicken and half chicken recipes, and it works just as well here — but with less work and faster cooking time.
• Crispy skin – Chicken breast doesn’t usually make me think of skin, but yes, this cut has it, and yes, my cooking method leaves it just as crisp as my other crispy baked chicken recipes .
• Budget friendly – Honestly, the price at the store is what got me to try bone in chicken breast in the first place. It’s much more affordable than boneless!

I usually serve these bone in chicken breasts as a healthy weeknight dinner , but they’re impressive enough for guests, too. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my split chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Bone In Chicken Breast – Sometimes my local stores label these as “split chicken breasts”. Some have a section of ribs and look heart-shaped, while others are just the breast with the bone attached. Either works for my recipe! Just make sure you get skin-on chicken breasts because this method only works with those.
• Compound Butter – This is just a fancy way to say garlic herb butter, and I place it under the skin to keep the meat juicy. It’s a combination of butter, garlic, fresh herbs, and sea salt. I used rosemary and thyme, but other herbs, like oregano, basil, or chives also work. I have more combinations you can use in my compound butter post.
• Olive Oil – I use this over the skin to help the seasoning stick and give the skin that perfect crispy finish. Avocado oil or any neutral cooking oil works, too.
• Paprika – You can swap it for smoked paprika for a bolder flavor, or add a pinch of cayenne for heat.
• Sea Salt & Black Pepper – Most ingredients in bone-in chicken breast recipes work for any size, but I highly recommend determining salt by weight. My rule of thumb is always 1 teaspoon salt per pound of meat, but since bone-in breasts are about 1/3 bone and 2/3 meat, I go with less to account with that ratio. My 4 split chicken breasts here were 5 pounds, so I used 3 teaspoons of salt. I put most of that in the compound butter because that part seasons the meat under the skin.

How To Cook Bone In Chicken Breast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the compound butter. While the oven preheats, mash together the butter, minced garlic, rosemary, and thyme in a small bowl.
2. Butter underneath the skin. Pat the chicken breasts dry with paper towels. Gently loosen the skin with your hands, keeping the sides attached. Slide a tablespoon of butter underneath (I use a spoon to help with this) and press on top with your other hand to spread it out.

1. Season the skin. Brush it with the olive oil, then sprinkle both sides with the paprika, salt, and pepper.
2. Roast bone in chicken breast in the oven. Place the chicken breasts on an oven-safe rack fitted over a baking pan ( this is the set I use ), skin side up. Bake until crispy on the outside and juicy inside. See my tips below to nail the cook time!

My Tips For Juicy, Crispy Results

• Be careful not to tear the skin when separating it from the meat. I separate it just on one end of the chicken breast and then gently run my hand underneath without separating the edges. If you lift the edges, the skin will shrink during cooking and your chicken will be less juicy.
• Do not flip the chicken. I flip for many cuts, but here it’s not necessary and this allows the skin to get extra crispy.
• I always recommend a meat thermometer, but especially for bone-in chicken breast because the time can vary so widely depending on their shape. I had four and they all took different times ranging from 45 to 70 minutes. I placed this probe thermometer in the smallest one first. Once it beeped, I removed it, covered to keep warm, placed the probe in the next smallest, and continued roasting. Repeat until they are all done. An instant-read thermometer works but is harder to time right.
• For the juiciest bone in chicken breast, I pull it from the oven at 162-163 degrees F. Then, I let it come to 165 while it rests. You can let the chicken reach 165 degrees F in the oven if you prefer, though.
• Can you make this on a baking sheet without the rack? Yes, you can, but the chicken cooks more evenly and gets more crispy if you use the rack. I have this set that fits together perfectly and highly recommend it.
• I recommend lining the pan underneath the rack. I didn’t when I took these pictures, and you can see there are areas on the bottom of the pan that weren’t fun to clean.
• If you don’t have a rack, you can place the chicken on top of thick slices of yellow or white onions. It’s the same trick I use for Crock Pot whole chicken . They’ll keep the meat elevated and add extra flavor!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken:

• 4 medium Bone-in chicken breasts (also called split chicken breasts; ~5 pounds including bones) ▢

Compound Butter:

• 1/4 cup Unsalted butter (softened at room temperature) ▢
• 4 cloves Garlic (minced) ▢
• 2 tsp Fresh rosemary (chopped) ▢
• 2 tsp Fresh thyme ▢
• 2 tsp Sea salt ▢

Topping:

• 2 tbsp Olive oil ▢
• 1 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C). Pat the chicken breasts dry with paper towels.
2. In a small bowl, mash together the butter, minced garlic, rosemary, and thyme.
3. Run your hands gently under the chicken breast skin to separate the skin from the meat, keeping most of the sides intact. Push 1/4 of the compound butter (about 1 tablespoon) underneath the skin of each chicken breast and press on top to spread.
4. Brush the olive oil over the chicken on both sides. Season both sides with paprika, salt, and pepper.
5. Arrange the chicken breasts on an oven-safe rack fitted over a baking sheet ( this is the set I use ), skin side up.
6. Roast bone-in chicken breast in the oven for 45-70 minutes (1 hour is the most common), until the internal temperature reaches 162-163 degrees F (72-73 degrees C). (The internal temperature will rise a few more degrees while resting.) For best results, insert a probe thermometer in the smallest chicken breast first. When it’s ready, remove and cover it, then place the probe in the next smallest one. Repeat until all the pieces are done. They may all be ready at the same time, or they might not.
7. Let the chicken rest for 5-10 minutes before serving to allow the internal temperature to reach 165 degrees F (74 degrees C) and let the juices settle.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 bone-in chicken breast

• Tips: Check out my recipe tips above to help you nail the perfect juicy inside and crispy skin.
• Storage: Keep leftoversin an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: Feel free to make the compound butter ahead, and you can even stuff it under the skin in advance. I do recommend seasoning the skin right before cooking so that you can pat it dry.
• Reheat: You can warm the chicken in the oven again or pop it in the air fryer. I don’t like using the microwave because the meat gets dry and the skin gets soggy.
• Freeze: Wrap tightly in plastic wrap, place in a freezer bag, and keep in the freezer for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Bone In Chicken Breast Recipe

Serving Ideas

This bone in chicken breast recipe goes with just about everything! Here are my family’s favorite sites with it:

• Starches – Sometimes I roast potatoes in the oven together with the chicken, other times I air fry potatoes instead. We also like these split chicken breasts over roasted radishes or cauliflower rice (pictured above) as lighter alternatives.
• Veggies – While the chicken is roasting in the oven, whip up my air fryer brussels sprouts or sauteed green beans !
• Salads – I love cucumber tomato avocado salad or even red cabbage salad for a fresh, tangy contrast to the crispy chicken.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Bone In Chicken Breast Recipe

This juicy bone-in (split) chicken breast recipe is easy, flavorful, and perfectly roasted with garlic herb butter and crispy skin.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/bone-in-chicken-breast/

Ingredients

Chicken:

• 4 medium Bone-in chicken breasts (also called split chicken breasts; ~5 pounds including bones)

Compound Butter:

• 1/4 cup Unsalted butter (softened at room temperature)
• 4 cloves Garlic (minced)
• 2 tsp Fresh rosemary (chopped)
• 2 tsp Fresh thyme
• 2 tsp Sea salt

Topping:

• 2 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C). Pat the chicken breasts dry with paper towels.
2. In a small bowl, mash together the butter, minced garlic, rosemary, and thyme.
3. Run your hands gently under the chicken breast skin to separate the skin from the meat, keeping most of the sides intact. Push 1/4 of the compound butter (about 1 tablespoon) underneath the skin of each chicken breast and press on top to spread.
4. Brush the olive oil over the chicken on both sides. Season both sides with paprika, salt, and pepper.
5. Arrange the chicken breasts on an oven-safe rack fitted over a baking sheet ( this is the set I use ), skin side up.
6. Roast bone-in chicken breast in the oven for 45-70 minutes (1 hour is the most common), until the internal temperature reaches 162-163 degrees F (72-73 degrees C). (The internal temperature will rise a few more degrees while resting.) For best results, insert a probe thermometer in the smallest chicken breast first. When it’s ready, remove and cover it, then place the probe in the next smallest one. Repeat until all the pieces are done. They may all be ready at the same time, or they might not.
7. Let the chicken rest for 5-10 minutes before serving to allow the internal temperature to reach 165 degrees F (74 degrees C) and let the juices settle.

Maya’s Recipe Notes

Serving size: 1 bone-in chicken breast

• Tips: Check out my recipe tips above to help you nail the perfect juicy inside and crispy skin.
• Storage: Keep leftoversin an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: Feel free to make the compound butter ahead, and you can even stuff it under the skin in advance. I do recommend seasoning the skin right before cooking so that you can pat it dry.
• Reheat: You can warm the chicken in the oven again or pop it in the air fryer. I don’t like using the microwave because the meat gets dry and the skin gets soggy.
• Freeze: Wrap tightly in plastic wrap, place in a freezer bag, and keep in the freezer for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)