Baked Chicken With Bone Recipes


I’m going to share with you today some of my favorite Baked Chicken With Bone Recipes, just for you and your family. Baked chicken with bone recipes are the easiest way to combine delicious meals with wholesome nutrition. These recipes give you a head start on lunch or dinner tonight and beg to be served over your favorite grain or with steamed veggies and greens. Enjoy!

Baked Bone In Chicken Breast

At the risk of being completely dramatic (who? me?), Baked Bone In Chicken Breast is life-altering.

Baked bone in chicken breast on a plate

Well maybe not life-altering, but it is certainly dinner-time/meal-prep/everything-that’s-usually-wrong-with-chicken-breast-altering.

Over the last few weeks, I’ve been tackling ways to cook juicy, tender chicken breasts that are scrumptious enough to enjoy all on their own, or to mix with your favorite salads, pastas, and more.

  • Baked Chicken Breast and Air Fryer Chicken Breast use brining to make the chicken juicy.
  • Bacon-Wrapped Chicken Breast insulates from the outside, while Spinach Stuffed Chicken Breasts tackles from the inside.
  • Chicken Marinade can work for the grill and the oven.

But what about when you want simple, shredded white meat with intense, oven-roasted flavor?

Bake chicken breast with the bone in!

Juicy baked bone in chicken breast on a plate

What Are Split Chicken Breasts?

By “bone-in chicken breast” I am referring to what you will see labeled at the store as split chicken breast.

“Split chicken breast” might sound intimidating (or like it is something different than a chicken breast with the bone still attached), but it is the exact same thing.


Bone-in chicken is called split chicken breast because a whole chicken breast technically includes BOTH sides of the chicken (it looks like a big heart shape). Since you purchase the meat cut into two pieces, the breast is “split.”

When it comes to roast chicken, dark meat lovers tend to get the better deal, this Baked Chicken Thighs recipe shows that chicken thighs are harder to overcook and more inherently juicy than chicken breasts.

Baking split chicken breast (remember, that’s chicken breast with the bone in and skin on) creates the same tender, roasted succulence that dark meat lovers enjoy, but with the lighter flavor of white meat.

A white meat lover myself, learning to cook bone in chicken was one of the moments in my early-20s where I felt like I’d learned something truly useful in the kitchen.

A plate with baked bone in chicken

Cooking Times and Benefits of Split Chicken Breasts

Split chicken breasts take 35 to 45 minutes to bake at 350 degrees F, compared to the 15 to 25 minutes at 425 degrees F needed to bake boneless breasts. The time is worth it.

  • The supreme juiciness of bone-in, skin-on meat is hard to beat. The bone helps the chicken cook more evenly and the skin locks in moisture.
  • Bone-in chicken breasts are cheaper than boneless chicken breasts. Even with the weight of the bone counted, bone-in chicken is the better price per pound.
  • Bone-in chicken is healthy. Chicken is still a very lean cut and the bone itself contains micronutrients. Bones add nutritional value to meat. If you’d like to save calories, avoid eating the chicken skin, which is high in fat and calories.
Baked bone in chicken breast with lemon


  • The most important thing you can do to make sure your chicken is not dry is to avoid overcooking it. While bone-in chicken will give you more moist results and a bit more leeway, if you cook any cut of chicken too long, no matter what you will dry it out.
  • The best, most foolproof way to know if chicken is done is to use an instant read thermometer. When it registers 165 degrees F at the thickest part (make sure the thermometer is touching meat, not bone) the chicken is done.

How to Cook Bone In Chicken Breast

This is a back-pocket, easy baked chicken recipe that’s perfect for making lightly seasoned diced or shredded chicken that you can use in any of your favorite recipes.

The Ingredients

  • Bone-In Chicken Breast. Chicken breasts are an incredibly versatile and lean protein. Bone-in, skin-on chicken breasts are plenty flavorful on their own, but a delicious seasoning mixture helps take this recipe to the next level.
  • Olive Oil. Olive oil helps keep the chicken moist and juicy during baking, crisps the skin, and adds exceptional flavor.
  • Lemon. Lemon juice adds wonderful brightness and citrus flavor to the chicken.
  • Seasoning. My favorite seasoning blend for this baked chicken includes minced garlic, dried oregano, and dried rosemary. It’s earthy, savory, and pairs well with almost any meal!


I’ve suggested my go-to garlic and herb seasoning blend here, but you can certainly swap it for any of your favorite seasonings.

The Directions

  1. Arrange the chicken in a parchment lined baking dish and pat dry.
Sauce ingredients in a bowl
  1. Mix the oil together with the seasonings.
Sauce brushed over two pieces of meat
  1. Brush the mixture over the chicken.
  1. Squeeze lemon juice over the top and arrange lemon wedges around the chicken. Top each breast with salt and pepper.
Two baked bone in chicken breasts with lemon
  1. Bake at 350 degrees F for 35 to 45 minutes. Broil for 2 minutes (if desired). Cover and let rest, then ENJOY!


Whether or not you choose to leave the skin on the chicken breast after roasting is up to you.

  • If you love crispy chicken skin, pop your breast under the broiler to brown it prior to serving (this is Ben’s fave).
  • You also can remove the skin. Roast the chicken with the skin on as directed, then remove it prior to serving or shredding.

What to Serve With Baked Split Chicken Breasts

  • Pasta. Add chicken breast to this Eggplant Pasta or Pasta al Limone for a meal everyone will love.
  • Rice. Lemon Rice and this baked chicken breast would be a delicious pair.
  • Salad. Use this chicken breast to add protein to your favorite salad (like this Arugula Salad).
  • Vegetables. Serve baked chicken breast with Sauteed Brussels Sprouts, Sauteed Carrots, Grilled Asparagus, or Grilled Brussels Sprouts.

Storage Tips

  • To Store. Refrigerate chicken breast in an airtight storage container for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Classic Baked Chicken Pieces

Simple, wholesome, and full of flavor, these Classic Baked Chicken Pieces are coated in a smoky seasoning blend and roasted up tender and real juicy!


So I know some of you are thinking, “baked chicken, really?” And I get it. Far too many of us have eaten baked chicken that was dry, boring or bland. Or all of the above. But that’s no reason to hate on baked chicken! You’ve just got to have a good cooking method to bring out the best in this classic dish.

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For one thing, some of the best baked chicken is bone-in! Bone-in chicken pieces do well in the oven, coming out juicy and tender. In this recipe, I’m using a whole chicken cut into pieces, which means you’ll get a nice mix of light and dark meat. Yum!

For another, there’s so much more to baked chicken than just some boring salt and pepper, or a seasoning packet full of preservatives! Uh uh! That’s not how we roll around here. Instead, I’m using an easy-to-make spice blend full of garlic, onion, paprika and dried herbs. The flavor of these roasted chicken pieces will have everyone at the table singing your praises!


This basic chicken dish uses whole, fresh chicken and a classic combo of herbs and spices. It’s super easy, which is super great, if you ask me!

  • Chicken: For this recipe, you’ll need a 3 to 4 pound whole chicken, cut into 8 pieces. Make sure the pieces are bone-in and skin-on. You can remove the skin before eating.
  • Oil: You can use regular olive oil or cooking spray, if you’d prefer.
  • Salt & Pepper: Use half a teaspoon of each.
  • Paprika: Using smoked paprika gives a wonderful depth of flavor to the seasoning mixture.
  • Garlic & Onion Powder: Half a teaspoon of each is an easy way to add intensity of flavor.
  • Dried Oregano & Thyme: These classic herbs add a wonderful fragrance and taste.
  • Chopped Fresh Parsley: For garnish.


Baking this chicken is as easy as pie! Or, um, chicken! It’s easy, just trust me. We’re simply going to season it up and then follow a basic roasting method starting out with high heat, and then finishing with a lower heat. Let’s do this!

  1. Prep Oven, Chicken & Pan: Preheat your oven to 400°F. Take the chicken pieces out of the fridge about 20 minutes before you’re ready to cook, so that they can lose some of the chill. Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
  2. Season Chicken: Using paper towels, pat the chicken dry. Spritz with cooking spray or rub a drizzle of olive oil over each piece. After washing your hands, mix the salt, pepper, paprika, garlic powder, onion powder, thyme and oregano together in a small bowl. Sprinkle the chicken pieces with the seasoning mixture and rub it on.
  3. Bake at High Heat: Transfer the chicken to your previously prepared baking dish and arrange the pieces skin-side up. Leave a little bit of space in between so they can get crispy. Bake, uncovered, for 30 minutes.
  4. Bake at Low Heat: Lower the oven temperature to 350°F and continue to cook for 10 to 20 more minutes, or until the internal temperature of the chicken registers at 165°F. (Optional: if you’d like crispier skin, place the chicken under the broiler for the last 4 to 5 minutes).
  5. Let Rest: Remove the baking dish from the oven and transfer the roasted chicken pieces to a serving plate. Tent a piece of foil over the chicken and let it rest for 10 minutes before cutting and serving. Don’t cut before that because you’ll lose all that juice!
  6. Enjoy! Garnish with parsley and serve.


Want to know more about making great baked chicken? Read on for some handy tips and tricks that will help you up your game!

  • Use an Instant Read Thermometer: This standby is one of my main kitchen companions! It’s the best way to make sure that your meat comes out done, but not overdone. Highly recommend!
  • Save the Pan Juices: There should be some really yummy stuff left in the pan once the chicken is done. Depending on the size of your dish, you may have a lot or a little. Either way, don’t waste it! Pan juices are delicious drizzled over rice or whatever side you like.
  • Get Creative: You can serve these chicken pieces whole for a classic dinner entree, or you can slice, shred, or cube the meat for use in other recipes, like a chicken Caesar salad or chicken sandwiches. Mmm.


When it comes to this dish, there’s pretty much a smorgasbord of delicious side dishes you could serve! Here are a few ideas to get your menu-planning started:

  • A Veggie Sauté: Honestly, you can’t go wrong throwing your favorite veggies into a quick sauté. Just be sure to season them well! Need a recipe? Try my Skillet Zucchini and Mushrooms.
  • Brussels Sprouts: It’s hard to go wrong with Brussels sprouts. Even picky eaters can be tempted to try ‘tiny cabbages,” especially when they’re served up crisp-tender in a creamy, dreamy sauce. Try Instant Pot Creamy Brussels Sprouts for a set-it-and-forget-it side that everyone will love.
  • Pasta: Oh, pasta, how I love thee. Sorry, is that a bit much? Well, probably not, when the recipe is this easy and good! I’m talking about Garlic Butter Asparagus Pasta, a dish that’s got it all. Try it and see!


  • To store leftover roasted chicken, place it in an airtight container and refrigerate it for 3-4 days.
  • To reheat it, place the chicken in a baking dish and cover it with foil. Bake it at 350°F until just heated through, removing the foil toward the end of the cooking time to crisp up the skin.
close up overhead shot of browned chicken drumsticks and chicken thighs


  • Definitely! Start with cooled chicken. Take the meat off of the bones and place it into a freezer bag, pressing out as much air as possible before sealing.
  • Store in the freezer for up to 3 months, and thaw overnight in the fridge before reheating.

Baked Chicken Thighs

Baked Chicken Thighs are a delicious and very simple main dish. These chicken thighs have a perfectly crispy skin and extra juicy meat! They are perfect served alongside mashed potatoes or Scalloped Potatoes. 

Cook up a large batch to feed a hungry crowd, add to your favorite Homemade Chicken Noodle Soup or freeze the leftovers for another meal. Oven baked chicken thighs can stay frozen for up to four months. Just thaw and then wrap in foil for reheating.

Baked Chicken Thighs in a bowl

Baked Chicken Thighs

Chicken thighs are sold with bone in and skin on, or boneless and skinless. They are dark meat making them extra flavorful, they contain more fat which ensures they bake up succulent and tasty. Thighs are more forgiving than Chicken Breasts which can more easily be overcooked.

In this recipe, I choose skin on (because it tastes amazing and makes the chicken extremely juicy). As with any meat cooked on the bone, this has tons of flavor. I love using chicken seasoning or Italian seasoning in this recipe, but feel free to change it up to suit your taste buds!

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