Baked Split Chicken Breast

79 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 40 m
Prospective PhD
Recipe by  Prospective PhD

“This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

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Reviews (79)

Rate This Recipe
Prospective PhD
213

Prospective PhD

This is my recipe so I just wanted to offer a few more helpful tips! Tip #1: Feel free to add more herbs and spices to taste-- I often up the rosemary and add in dried thyme or oregano, Tip #2: To get an extra crispy skin switch the oven to broil on high heat for the last 5-10 minutes of cooking, and Tip #3: This chicken also tastes great the next day so feel free to make extra for sandwiches, soups, tacos, or chicken pot pie.

Marianne
122

Marianne

We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper along with my lemon olive oil. This was very nice, and I'll change to this more savory style now. Very good! We loved it! Thanks!

julie
95

julie

Tried this and loved it. Easy to prepare. I didn't have rosemary but added a Mrs. Dash alternative. I did broil it during the last 15 minutes and it came out crispy on the outside and juicy on the inside. Great tasting and it seems healthy. Will definitely make it again.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 615 cal
  • 31%
  • Fat
  • 42.2 g
  • 65%
  • Carbs
  • 0.7 g
  • < 1%
  • Protein
  • 54.5 g
  • 109%
  • Cholesterol
  • 153 mg
  • 51%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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