These bone-in chicken breasts stay moist while also yielding perfectly crisp skin! They’re AIP, Paleo, Whole30 & Top 8 friendly.
This split chicken breast recipe is tasty, juicy and delightfully crispy. How is this achieved without overdrying the meat? Cutting the breasts into smaller pieces and keeping the thickest parts of the meat toward the outside of the crisping rack! Once the breasts are cut, they’re coated with simple seasonings before getting baked. The outcome is savory meat with perfectly crispy skin! I like to pair these with oven-roasted broccoli, also outlined in the recipe below. This is an easy and quick meal, making it ideal for busy weeknights. You can also use the leftovers in countless recipes throughout the week. Enjoy!
Ingredients
Chicken
- 2-4 split chicken breasts, depending on size (aka bone-in, skin-on)
- Garlic powder
- Dill
- Oregano
- Onion powder
- Cream of tartar
- Salt
- White pepper (omit for AIP)
- Arrowroot powder
- Baking soda
Broccoli
- 4 cups of broccoli, chopped into florets (~2 small heads)
- Olive oil
- Lemon wedges
- Salt
See recipe card for quantities.
Instructions
- Preheat oven to 425F and pat chicken breasts dry. Trim off the rib meat and cut larger breasts into smaller chunks.
- Mix all seasonings in a small ramekin. Generously and evenly coat the breasts with the seasonings.
- Coat a crisper rack with oil, then place the chicken on the rack. Bake for 10 minutes.
- While chicken is baking, rinse the broccoli florets then coat with oil, lemon juice and salt. Put on a baking tray and add to the oven with the chicken. Bake for 18-20 more minutes.
- The chicken will be done when the internal temp reaches 165F. Broccoli is done when easily pierced with a fork. Drizzle extra lemon juice over the broccoli and chicken before serving (optional). Enjoy!
Hint: Chop the breasts into two or three pieces if they are large. This will avoid burning the outside before the internal temp reaches 165F.
Tips & Tricks
- Cut off any attached rib section as it tends to overcook.
- Use a crisper rack for the chicken to ensure the skin gets crispy. Position the thickest parts of the chicken toward the outside of the rack.
- Do not overcrowd the broccoli on the pan otherwise it will be soggy.
Recipe
Crispy Bone-In Chicken w Broccoli
Ingredients
Chicken
- 2-4 split chicken breasts, depending on size (aka bone-in, skin-on)
- 1 teaspoon garlic powder
- ½ teaspoon dill
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¼ teaspoon white pepper (omit for AIP)
- ¼ teaspoon arrowroot powder
- ¼ teaspoon baking soda
Broccoli
- 4 cups broccoli, chopped into florets (~2 small heads)1
- 1 tablespoon olive oil
- 2 lemon wedges
- ¼ teaspoon salt
Instructions
- Preheat oven to 425F and pat chicken breasts dry. Trim off the rib meat and cut larger breasts into smaller chunks.
- Mix all seasonings in a small ramekin. Generously and evenly coat the breasts with the seasonings.
- Coat a crisper rack with oil, then place the chicken on the rack. Bake for 10 minutes.
- While chicken is baking, rinse the broccoli florets then coat with oil, lemon juice and salt. Put on a baking tray and add to the oven with the chicken. Bake for 18-20 more minutes.
- The chicken will be done when the internal temp reaches 165F. Broccoli is done when easily pierced with a fork. Drizzle extra lemon juice over the broccoli and chicken before serving (optional). Enjoy!
Notes
- Cut off any attached rib section as it tends to overcook.
- Chop the breasts into two or three pieces if they are large. This will avoid burning the outside before the internal temp reaches 165F.
- Use a crisper rack for the chicken to ensure the skin gets crispy. Position the thickest parts of the chicken toward the outside of the rack.
- Do not overcrowd the broccoli on the pan otherwise it will be soggy.
