A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic with great taste and the moistest roasted chicken you have ever had.
Bloom some garlic, add it to melted butter, put it in the middle of a chicken breast and brush the skin with it also. Cover with a healthy dose of my 7:2:2 spice mix and bake until crispy. With the butter, I feel like Paula Deen. Very yummy ( I swore I would never use that word, but I quoted my wife).
Rating:
I think it was a 5 for my wife. The was great moisture and tenderness. While there’re butter and garlic taste inside, I think I expected a little more garlic taste there.
Notes: This was moister than breasts I have brined. My 7:2:2 seasoning salt was the star of the skin and added so much garlic taste that the inside just didn’t pop as much.
Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry.
Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes.
Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole.
Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.
Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don’t have that then a sprinkle of garlic salt and pepper.
Bake in 400 degrees oven until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.
| Servings | Prep Time |
| 2 servings | 15 minutes |
| Cook Time |
| 45 minutes |
|
|
| A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic. Great taste and the moistest roasted chicken you have ever had.
|
- 2 split chicken breast with ribs removed
- 1 cloves garlic
- 1 teaspoon vegetable oil
- 2 tablespoons butter
- to taste 7:2:1 or 7:2:2 seasoning
- Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry
- Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes
- Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
- In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole
- Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.
- Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don't have that then a sprinkle of garlic salt and pepper.
- Bake in 400 degrees over until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
Keri Vitagliano
3rd time and amazing every time, just as it is. However, I had some leftover herbs from a bread I was making and threw some of those in the butter. Din’t hurt!
Kim Quinn
About ‘cooking out the raw garlic taste’. When I shop I try to buy 5 or 6 heads of really nice, large clove heads. When I get home I immediately take 2 whole heads, place them on foil, drizzle with olive oil, close tight and roast about 40-50 minutes at 400F. Till it feels tender. When ready, slice off thin cut across bottom and squeeze the garlic out into a cereal bowl. Mash with a fork and top with a drizzle of olive oil and cover with plastic. Use when you want a yummy, gentle, garlic flavor. OR, slice a baguette, smear with really great butter and swipe of the garlic. Follow with a sip of cabernet sauvengion (please forgive spelling). Enjoy!!!
Lauren
Tried this tonight and it was absolutely delightful!!! The family LOVED IT!!
DrDan
Hi Lanae,
I try to cook the garlic a tad in recipes like this. It prevents that “raw” garlic taste. The main thing I liked about this recipe was the moisture.
Thanks for the note.
Dan
Lanae
Nice recipe. I use something similar when making a whole roast chicken. Cooking the garlic first was a nice touch, though. I did the pocket but also covered the chicken in the butter and garlic then sprinkled with the 7:2:2 mixture and baked. I thought the chicken turned out very moist, juicy, and flavorful.
Coco
Thanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?
DrDan
As long as you make the cut only about 1 inch on the side and a good size pocket it will not leak much. If you are concerned then pin it with a tooth pick.
DrDan
Kathy
If I add baking powder will it make the skin crispier & if so how would I do it?
DrDan
Yes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
DrDan
DrDan
Thanks so much… It is so moist and does have good flavor but it is filled with butter.
Thanks again for the note and rating.
DrDan
Paula Burger
Can’t tell you how awesome this recipe was! I have tried SO many baked chicken recipes, even from the Food TV chefs, and Bon Appetit and Epicurious, yours is by far the best! Thanks so much, can’t wait to try your other recipes!
Penny
What is a good side for this chicken? Sorry, I’m still on Learning How Cook 101 :(
Dan Mikesell
I call the smooth side that was under the skin as the “good” side.
Diana
Haha, I’m thinking she meant side dish. I could be wrong thou :)
Dr Dan
400 degrees in convection mode, do not convert. If you don’t have convection mode then about 425.
ezckimo
What does 400° convection mean? Just convection mode + 400° or converted to convection mode+ 375°?
Chris
It still sounds good to me, even if the garlic on the inside was underwhelming.