Roasted Garlic Pepper Split Chicken Breasts
I think at times, people shy away from this item, because they're not really sure how to prepare them, or they think it's too time consuming. This recipe is a simple tutorial on how to prepare moist and flavorful chicken that can be eaten as is, shredded for Mexican dishes, chopped and eaten on a salad, or cut into chunks and used in a casserole. The possibilities are endless.
Ingredients You'll Need to Make Roasted Garlic Pepper Split Chicken Breasts
- 4 lbs split chicken breasts skin intact [approximately]
- garlic salt
- fresh cracked black pepper
- olive oil for drizzling
Directions:
Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spray the aluminum foil with cooking spray. Rinse and pat dry the chicken breasts and place onto the baking sheet. Drizzle with olive oil, and season liberally with garlic salt and freshly ground black pepper.
Place the chicken into the oven and set the timer for 35-40 minutes depending on the weight of your chicken. My chicken breasts were just under 4 pounds and they were perfectly done in 38 minutes. If the weight of your chicken is less than 4 pounds or greater than 4 pounds, you'll need to adjust your cooking time accordingly. Also, take into consideration that oven temperatures vary. I would recommend adjusting in 5 minute increments to be safe. The recommendation is, to cook chicken to an internal temperature of around 165°F or until the juices run clear.
After resting 15 minutes, move the chicken to a cutting board. Using a sharp knife, cut along the bone and remove the chicken breast meat in one large piece. Some of the chicken will be left on the bone, this can very simply be removed by using your clean hands.
Repeat this process with all of the chicken breasts. I like to leave the skin on the chicken, until I'm ready to use it in a casserole, make chicken salad, enchiladas, tacos or whatever else my heart can dream up! By waiting to remove the skin, this helps to keep the moisture and flavor inside of the chicken. Cover tightly and store in the refrigerator. Yield: Approximately 3 pounds of roasted white meat chicken.
For Lemon-Thyme Baked Chicken Breasts
Drizzle with olive oil then sprinkle lightly with garlic salt and lemon pepper. Tuck fresh lemon slices under the skin along with sprigs of fresh thyme. To prevent over browning the fresh thyme, tuck it under the skin. Bake accordingly.
Cook's note:
You can find more information about food safety at https://www.foodsafety.gov/.
Other Chicken Recipes to Enjoy
- Brown Sugar Garlic Chicken
- Smothered Asiago Chicken with Spinach and Mushrooms
- Oven Roasted Provolone Stuffed Chicken Breasts
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Helpful Kitchen Items:
Roasted Garlic Pepper Split Chicken Breasts
Ingredients
- 4 lbs split chicken breasts skin intact [approximately]
- garlic salt
- fresh cracked black pepper
- olive oil for drizzling
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spray the aluminum foil with cooking spray.
- Rinse and pat dry the chicken breasts and place onto the baking sheet. Drizzle with olive oil, and season liberally with garlic salt and freshly ground black pepper.
- Place the chicken into the oven and set the timer for 35-40 minutes depending on the weight of your chicken. These chicken breasts were just under 4 pounds and they were perfectly done in 38 minutes. If the weight of your chicken is less than 4 pounds or greater than 4 pounds, you'll need to adjust your cooking time accordingly.
- Adjust in 5 minute increments to be safe. The recommendation is, to cook chicken to an internal temperature of around 165°F or until the juices run clear.
- Remove from the oven and place a loose piece of aluminum foil over the chicken breasts to tent them. This is an important step, this allows the escaped juices to reabsorb into the meat making it tender and flavorful.
- After resting 15 minutes, move the chicken to a cutting board. Using a sharp knife, cut along the bone and remove the chicken breast meat in one large piece.
- Some of the chicken will be left on the bone, this can very simply be removed by using your clean hands.
- Cover tightly and store in the refrigerator.
- For a Lemon-Thyme variation: Drizzle with olive oil then sprinkle lightly with garlic salt and lemon pepper.
- Tuck fresh lemon slices under the skin along with sprigs of fresh thyme. To prevent over browning the fresh thyme, tuck it under the skin
- Bake accordingly.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Becky
I made mine with a homemade version of the spice called Montreal Chicken seasoning.... it came out so delicious! Thank you for the how to on split chicken breasts. I've made them before but they never come out as juicy as I intend. This was a perfect method. Thanks again.
Melissa
Wonderful, and yes shake-up the seasonings to your taste every time.
Brittany Miller
What a delicious and eSy recipe for anyone cooking at home, even first-timers! The only thing I did differently was loosen the skin and run a little oil between the skin and the meat with my finger, and instead of drizzling the outside I rubbed it along the skin as well. Then toward the end I turned my oven to a broil for a few extra minutes. I like a really crispy skin!!! Haha