12 Best Bone-in Chicken Breast Recipes

• Gluten free

• Meat

  • 4 Chicken breasts, bone-in skin-on

• Produce

  • 1 Basil, fresh leaves

• Oils & Vinegars

  • 2 tbsp Olive oil, good

• Dairy

  • 8 oz Goat cheese

Found on ifoodblogger.com

Ingredients

• 4 bone-in, skin-on chicken breasts
• 8 ounces goat cheese (Montrachet goat cheese with garlic and herbs recommended)
• Fresh basil leaves (2 per chicken breast plus more for garnish)
• 1 tsp kosher salt (1/4 tsp per chicken breast). Add more if needed.
• Freshly ground black pepper, 2-3 turns per breast.
• 2 Tbsp good olive oil
• 4 bone-in, skin-on chicken breasts (see my notes below)
• ¼ cup good olive oil
• 3 tablespoons minced garlic (about 9 cloves)
• ⅓ cup dry white wine
• 1 tablespoon grated lemon zest (about 2 lemons)
• 2 tablespoons freshly squeezed lemon juice (about ½ lemon)
• 1½ teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves (optional, see notes below)
• 2 tsp kosher salt (1 tsp for marinade plus ¼ tsp per chicken breast). Add more if needed.
• Freshly ground black pepper, 2-3 turns per breast.
• 1 lemon (see my notes below)
• 4 bone-in, skin-on chicken breasts
• 4 to 5 ounces garlic-and-herb goat cheese (Montrachet goat cheese is recommended)
• 4 sun-dried tomatoes, julienned. Plus more for garnish (optional)
• Good olive oil
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• SERVES 4
• 4 bone-in, skin-on chicken breasts (about 3 pounds total), patted dry with paper towels
• 1 teaspoon coarse kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, thinly sliced
• 4 small sprigs rosemary, broken into pieces
• 3 tablespoons extra-virgin olive oil, the best you have
• 4 skin-on, bone-in chicken breasts
• 1 medium fennel bulb, cut into 8 wedges
• 4 clementines, unpeeled, cut horizontally into ⅜-inch slices
• 2 medium size sweet potatoes, peeled and cut in half lengthwise
• 1 zucchini, cut into ½-inch slices
• 1 red bell pepper, cut into bite size pieces
• 4 shallots, cut in half
• 1 Tbsp thyme leaves
• 2½ tsp fennel seeds, lightly crushed
• For the marinade:
• 6½ tbsp / 100 ml arak, ouzo, or Pernod (or substitute with ½ cup chicken broth)
• 4 Tbsp olive oil
• 3 Tbsp freshly squeezed orange or tangerine juice
• 3 Tbsp freshly squeezed lemon juice
• 1 Tbsp grain mustard
• 3 Tbsp light brown sugar
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• 4 bone-in, skin-on chicken breasts
• 2 Tbsp lemon juice (from about ½ lemon)
• ½ lemon, cut into 4 wedges
• 2 Tbsp honey
• 2 Tbsp low sodium soy sauce
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1-2 Tbsp good quality olive oil
• 4 bone-in, skin-on chicken breasts
• 4 Tbsp good olive oil
• 2 tsp freshly ground coriander seeds
• 1 tsp lime juice
• 1 tsp Spanish paprika
• 1 tsp Ancho chile powder
• ½ tsp cumin
• 1 tsp honey
• 1 tsp kosher salt
• 8 garlic cloves, unpeeled
• 2 red chili peppers, whole
• 4 jalapeno peppers, whole
• 4 bone-in, skin-on chicken breasts
• 4 garlic cloves, pressed
• 3 Tbsp balsamic vinegar (traditional 18-year balsamic vinegar from Modena is recommended)
• 2 Tbsp very finely chopped fresh rosemary
• 1 tsp kosher salt (1/4 tsp per chicken breast), plus more to taste
• 4 pinches of crushed red pepper flakes
• 4 Tbsp good quality olive oil

Directions

• Preheat oven to 375F.
• Arrange chicken breasts on an oven-proof baking dish or a baking pan. Loosen the skin from the meat with your fingers such that you have 2 sides attached. Slice the goat cheese into 8 thick pieces. Place 2 basil leaves, then two pieces of goat cheese under the skin of each chicken breast. Rub each piece with olive oil and sprinkle with kosher salt and freshly ground black pepper.
• Bake the breasts for about 35-40 minutes, until the internal temperature reaches 165F. You may want to finish by turning on the broiler for a couple of minutes to better brown and crisp up the skin.
• Remove from the oven and let rest for 5 minutes to allow the meat re-absorb some of the lost moisture before serving.
• Preheat the oven to 375 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for about 1 minute without allowing the garlic to turn brown. I suggest you test with a few grains of garlic first before adding the rest. You don’t want the oil to be too hot so that it browns the garlic. If too hot, remove from heat let cool down.
• Remove the saucepan off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Pour into a baking dish or a baking pan.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon into 8 wedges and place between chicken breasts.
• Bake for 35 to 45 minutes, depending on the size of the chicken breasts, until the internal temperature reaches 165F. By this time the skin should be slightly browned. If you want crisper skin and more browning, put the baking dish under the broiler for 2 minutes.
• Remove from the oven and let the meat rest for 5 minutes. Serve hot with the pan juices.
• Preheat the oven to 375 degrees F.
• Place the chicken breasts in a baking dish, skin side up. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into ½-inch-thick slices and place 1 or 2 slices plus ¼ of the julienned sun-dried tomatoes under the skin of each chicken breast, with goat cheese on top to sun dried tomatoes. Pull the skin over as much of the meat as possible so the chicken wont dry out. Rub each piece with olive oil, then sprinkle with salt and pepper.
• Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken reached 165F internal temperature.
• Remove from the oven. Let rest for 5 minutes and serve.
• Rub the chicken breasts all over with the salt and pepper. Let rest while the oven preheats to 450°F.
• Lay the lemon slices and rosemary all over the bottom of a roasting pan and place the chicken on top, leaving space in between the breasts so they have room to crisp up. Drizzle generously with the oil.
• Roast until the breasts are golden and done through and through, 25 to 30 minutes. Serve hot with the pan juices spooned all over the flesh.
• Combine the ingredients for the marinade in a large bowl or a Ziploc bag and set aside.
• Add the fennel bulb, zucchini, bell pepper and shallots to the marinade, along with the chicken pieces, clementine slices, thyme, and fennel seeds. Rub the marinade all over the chicken and vegetable pieces. Marinate in the fridge for a few hours or overnight. You can skip the marinating step if you are pressed for time. Note: I typically do not marinate sweet potatoes with the chicken as they take a lot of space. They will be added just before baking.
• Preheat the oven to 475F. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer. Place chicken breasts skin side up. Add the sweet potatoes. You can rub the sweet potatoes in marinade before placing them on the baking dish. Put the pan in the oven and roast for 35 to 45 minutes, until the chicken breasts reach internal temperature of 165F. Remove from the oven.
• Carefully transfer the chicken, the clementines, and the vegetables to a serving plate. Cover and keep warm.
• Pour the liquid from the baking pan into a saucepan. Bring to a boil over medium-high heat and simmer until the sauce is reduced by about one-third and thickened. It should have the consistency of thin gravy.
• Pour the thickened sauce over the chicken and serve immediately.
• Preheat oven to 375F.
• Place chicken breasts, skin side up, on a baking dish.
• Mix the lemon juice, honey and low sodium soy sauce. Pour over chicken.
• Cut the remaining half of the lemon into 4 pieces and place them amongst the chicken breasts.
• Sprinkle olive oil over chicken breasts, followed by salt and pepper.
• Bake at 375F for about 35-40 minutes. You may want to place the baking dish under broiler for two minutes for better browning of the skins.
• Remove from the oven and let rest for 5 minutes. Pour the juices over the chicken and serve.
• Preheat oven to 375F.
• In a medium size bowl, combine olive oil, ground coriander seeds, lime juice, paprika, cumin, Ancho chile powder, honey and salt. Rub the marinade all over the chicken breasts and let marinate in the refrigerator for 15-30 minutes.
• Transfer the chicken breasts to a baking dish. Pour any leftover marinade into the baking dish. Slice one lime very thinly into 8 slices. Left chicken skin with your fingers and place 2 lime slices under the skin. Tuck garlic cloves, red chili and jalapeno peppers around the chicken pieces.
• Bake at 375F for about 40-45 minutes, until the internal temperature reaches 165F.
• Remove from the oven and let rest for 5 minutes before serving.
• Preheat oven to 375F.
• Sprinkle salt all over the chicken breasts. Pat each breast to make sure salt adheres to the meat. Place chicken breasts in a baking dish, skin side up.
• In a medium bowl, combine balsamic vinegar, pressed garlic and chopped rosemary. Pour over chicken breasts. Drizzle olive oil over thicken pieces, followed by crushed pepper flakes.
• Bake at 375F for about 45 minutes, until internal temperature reaches 165F.
• Remove from the oven and let rest for 5 minutes before serving.