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

rating system 5

 

ingredients for recipe

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

trim chicken

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

cut chicken into chunks

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

prep baking pan

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

rub with spices

Combine spices and then sprinkle and rub on all surfaces.

ready to bake

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

bake to 165

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

5.0 from 3 reviews
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.
Author:
Recipe type: Main
Cuisine: American
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.

Last Updated
September 24 2014

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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

    • says

      Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.

      Good luck
      Dan

  2. Helen Blank says

    I made this last evening and it was amazingly delicious! I love the spice combination. The leftover white meat made really good sandwiches today.

    • says

      This is one of my favorite “older” recipes. I do it without even thinking that it is on the web site…
      Thanks for the comment
      DrDan

  3. 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.

  4. 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.

    • says

      Ohhhhh shucks. 4 spots fixed. I have got to stop depending on spell check and proof better.
      Thanks for the note.
      DrDan

  5. Jill says

    I have been looking for a new chicken recipe especially for on the bone! I was a little hesitant of this one because of the cayenne pepper (don’t like too spicy),BUT this was absolutely delicious and I have to say the cayenne was the hero! My husband is the real food critic and I wasn’t sure what he would think BUT he loved it as well! It was my first meal in our new oven which has convection and boy did that make a difference – It cooked quicker and more even – crispy skin – juicy meat on the inside and full of flavor! Definitely a WINNER!!!!!!!!! Thanks so much – I wouldn’t change a thing!

  6. Castilleja says

    Forgive my ignorance.. maybe I’m way more clueless than I thought. Or maybe more tired..
    Could you please explain to me what you mean by “remove the rib area?” For some reason, I’m not wrapping my head around that :-/

    • says

      There is a thin area to the side of the meaty part that is bones (some ribs really) with minimal meat covered by skin. There is no reason to cook it since you probably will not eat it and it will over cook. Just cut it off. I tried to show it in the picture but maybe could have gotten a better shot. Or you can leave it on if you want.
      Hope that helps
      DrDan

  7. AlisaLange says

    I have never been moved to post a comment on a recipe but this one really is a winner! For once in my life I didn’t tinker at all as I was pressed for time…had a bunch of chicken breasts and unexpected company coming. I searched and found this one. It was perfection….just the right amount of spice, the baking powder creates a nice crispy skin (I learned this trick for fried chicken but never thought to use for baked!), and the instructions were easy to follow. Will definitely check other recipes on this site. Thanks….everyone commented on the juicy inside and super spice rub.
    Alisa

  8. Ben says

    You have another similar recipe that calls for baking powder but after you season the chicken, you refrigerate it for a time. Would that be prudent here to dry out the skin more?

    • says

      Hi Ben,
      You are right. I took the idea from Cooks Illustrated (or Test Kitchen) and was copying their technique. I repeated it a number of times and came to the conclusion that it works also as good ( I can’t tell the difference) without the 1 hour uncovered. So I now skip that. I think the baking soda pulls out the moisture out fairly quickly and then the heat of cooking evaporates it.
      DrDan

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