roast split chicken breast recipe

Written ByJenny Smyth Posted on
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The Best roast split chicken breast recipe

I’m so excited to share with you my favorite roast split chicken breast recipe! This dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.

I first discovered this recipe while browsing through a cookbook from the southern United States, where roast chicken is a beloved tradition. The author’s technique of splitting the chicken breast and roasting it whole was a game-changer, allowing for even cooking and a tender, juicy texture that’s hard to resist.

My family and I just love the way the flavors meld together – the crispy skin, the savory seasonings, and the satisfying aroma that fills our kitchen every time we make it. This recipe has become a go-to for family gatherings, potlucks, and even just a quick weeknight dinner.

Plus, it’s incredibly healthy – lean protein, minimal oil, and plenty of veggies make this dish a guilt-free choice. Whether you’re feeding a crowd or just need a reliable meal solution, this roast split chicken breast recipe is sure to please.

Roast Split Chicken Breast with Lemon and Herbs

4.5 from 1797 votes

A simple and flavorful roast split chicken breast recipe infused with lemon and herbs. Perfect for a weeknight dinner or a special occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

2 split chicken breasts
1 lemon
2 cloves garlic
2 sprigs fresh rosemary
1 tsp salt
1/2 tsp black pepper

For the Marinade

2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1 tsp dried thyme

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a bowl, combine olive oil, lemon juice, lemon zest, dried oregano, and dried thyme to make the marinade.
4Place the chicken breasts in a separate bowl and pour the marinade over them.
5Ensure the chicken is well coated.
6Let it marinate for 10 minutes at room temperature.
7Remove the chicken from the marinade and place it on the prepared baking sheet.
8Season both sides of the chicken with salt and black pepper.
9Place lemon slices and garlic cloves around the chicken.
10Place the rosemary sprigs on top of the chicken.
11Roast in the preheated oven for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
12The chicken should be cooked through and the juices should run clear when pierced with a fork.
13Remove the chicken from the oven and let it rest for 5 minutes before slicing.
14This allows the juices to redistribute throughout the meat.
15Slice the chicken against the grain and serve with the roasted lemon slices and garlic cloves.
16Enjoy your flavorful roast split chicken breast.

🔧Equipment

Baking sheet
Oven
Bowl
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 5g❤️Cholesterol: 125mg🧂Sodium: 800mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 40g

📝Notes

Tips: You can add other vegetables like potatoes or carrots to the baking sheet for a complete meal. Adjust the cooking time accordingly.

Watch Video Of How Roast Split Chicken Breast with Lemon and Herbs Works

This roast split chicken breast recipe has been a staple in our household for years, and I’m confident it will become one in yours too! It’s perfect for any occasion – whether you’re feeding a crowd or just need a reliable meal solution.

One of my favorite things about this recipe is how easily it reheats – simply slice up any leftovers and reheat in the microwave or oven for a quick and satisfying meal. You can also store leftover cooked chicken in an airtight container in the fridge for up to 3 days or freeze for later use.

❓ Frequently Asked Questions About Roast Split Chicken Breast with Lemon and Herbs

Q: What type of pan is best for roasting a split chicken breast?

A: A large skillet or Dutch oven with a heavy bottom works well for roasting a split chicken breast. This type of pan allows for even heat distribution and can help prevent burning.

Q: Can I use boneless chicken breasts instead of bone-in?

A: Yes, you can use boneless chicken breasts if preferred. However, keep in mind that boneless breasts may not hold their shape as well as bone-in breasts during cooking.

Q: How do I ensure my chicken stays juicy?

A: To keep your chicken moist and juicy, make sure to not overcook it. Use a meat thermometer to check for doneness, and avoid over-tightening the lid on your pan.

Q: Can I prepare this recipe ahead of time?

A: Yes, you can prepare the chicken and seasonings ahead of time. Simply place the seasoned chicken in the refrigerator until ready to cook.

Q: What are some good sides to serve with roast split chicken breast?

A: Roast split chicken breast pairs well with a variety of sides – try serving with roasted vegetables like carrots or Brussels sprouts, or with creamy mashed potatoes or egg noodles.

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