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Golden crispy baked split chicken breast on a foil-lined baking sheet with lemon slices and fresh rosemary

Baked Split Chicken Breast

Juicy, crispy-skinned baked split chicken breast seasoned with smoked paprika, garlic, thyme, and fresh lemon. A simple, foolproof family dinner ready in under an hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 split chicken breasts bone-in, skin-on, similar size preferred
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 lemon sliced, placed under and on top of chicken
  • fresh rosemary or thyme for garnish

Equipment

  • Rimmed baking sheet
  • Mixing bowl
  • Measuring spoons
  • Foil or parchment paper
  • Paper towels
  • Meat thermometer

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil or parchment paper.
  2. Remove the chicken from the fridge about 15 minutes before cooking. Pat each breast completely dry with paper towels — dry skin is essential for crispiness.
  3. Rub each chicken breast all over with olive oil, working it under the edges of the skin if possible.
  4. In a small bowl, stir together the salt, black pepper, garlic powder, smoked paprika, and dried thyme. Sprinkle generously over all sides of the chicken and press gently so it adheres.
  5. Place the chicken skin-side up on the prepared baking sheet. Tuck lemon slices underneath each piece and lay one or two slices on top as well.
  6. Bake for 40 to 45 minutes, until the skin is deep golden and crispy and the internal temperature reads 165 degrees F (74 degrees C) at the thickest part of the breast away from the bone. Add 5 to 10 minutes if your pieces are especially large.
  7. Let the chicken rest on a cutting board for 5 minutes before serving. Garnish with fresh herbs and serve warm.

Notes

Always use bone-in, skin-on split chicken breasts for the best results. Pat the skin completely dry before seasoning. Let the chicken come closer to room temperature before baking. Use a meat thermometer to confirm doneness at 165 degrees F. Rest the chicken 5 minutes before cutting. Leftovers keep in the fridge for up to 4 days and reheat best in a 350 degree F oven covered loosely with foil.