Oven Baked Crispy Garlic Bone-in Skin-on (Split) Chicken Breast

Oven Baked Crispy Garlic Bone-in Skin-on (Split) Chicken Breast from 101 Cooking For TwoThis is a good one folks. You get a 5 rating with about less than 10 minutes of work (5 minutes if you’re quick). It’s got garlic. It’s got spice. It’s got crunch. And almost not work. And lastly, it’s got loads of tasty goodness.

An oven based recipe since I really didn’t have the time to pay attention to the grill today. I REALLY needed the make it, bake it and eat it thing tonight. And those chicken breasts needed to go.

I used some baking powder to increase the crispness with good results. I added some cayenne for the touch of spice I wanted but mostly it was the garlic for the wife, the garlic fiend.

Rating

 

This is what you need. Start by preheating oven to 425 convection.

Trim the chicken of any trim-able fat and remove the rib area and discard.

Cut the chicken into chucks. The normal size ones in half and the super humungous ones into thirds.

Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.

Combine spices and then sprinkle and rub on all surfaces.

Place on rack with larger pieces in the corners. And thinner edges to center.

Bake until internal temp of 165. About 35 minutes depending on your oven and thickness of the chicken.

Oven Baked Crispy Garlic Bone-in Skin-on (Split) Chicken Breast
 
Prep time
Cook time
Total time
 
This is a good one folks. You get a 5 rating with about less than 10 minutes of work (5 minutes if you're quick). It's got garlic. It's got spice. It's got crunch. And almost not work. And lastly, it's got loads of tasty goodness.
Serves: 6 servings
Ingredients
  • 3 (scale to what you need) bone-in skin-on chicken breast (AKA split chicken breast)
  • 1 t garlic powder
  • ½ t celery salt
  • ½ t onion powder
  • ½ t Kosher salt
  • ¼ t black pepper
  • ½ t cayenne pepper
  • 1 t Dual action baking powder
Instructions
  1. Preheat oven to 425 convection.
  2. Trim the chicken of any trim-able fat and remove the rib area and discard.
  3. Cut the chicken into chucks. The normal size ones in half and the super humungous ones into thirds.
  4. Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.
  5. Combine spices and then sprinkle and rub on all surfaces.
  6. Place on rack with larger pieces in the corners. And thinner edges to center.
  7. Bake until internal temp of 165. About 35 minutes depending on your oven and thickness of the chicken.

Updated
January 12 2014

Comments

  1. jolee says

    My husband came home from his deployment yesterday! When he left my chef skills ended with a grilled cheese. With practice and this recipe I want to impress him (and our daughter) tonight .However, I do not have a convection oven :( can I make this in my conventional oven? if so, what cooking time&temp would you suggest?

    thank you!
    Jolee

  2. Anna says

    Really excellent. I made full breasts with this rub and they had lovely brown skin with just a hint of kick from the cayenne. Still juicy as well. I cut out the celery salt and lessened the kosher for a great, healthy, simple chicken recipe.

  3. Shirley Rodnitzky says

    Looks good, will make today but I think you mean a baking rack not a rake unless rake is another name for that item which I am not familiar with.

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: