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This image shows a perfectly roasted split chicken breast with a golden-brown, smoky exterior, beautifully arranged on a white plate and garnished with fresh chopped cilantro.

Split Chicken Breast Recipe

Juicy and flavorful, this roasted split chicken breast is simple yet delicious. Brushed with olive oil, generously seasoned, and baked to perfection at 425°F, it delivers a golden, crispy skin and tender meat. Serve with fresh parsley for a vibrant finish and extra freshness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 320.89 kcal

Equipment

  • Basting brush
  • Baking sheet or shallow roasting pan
  • Knife and cutting board
  • Tongs
  • Aluminum foil (optional for easier cleanup)
  • Meat thermometer
  • Oven mitts
  • Tongs
  • Small bowl (for seasonings)

Ingredients
  

  • ½ tsp paprika
  • 2 tbsp olive oil
  • 4 split chicken breasts bone-in skin on
  • ½ tsp Italian seasoning
  • salt and black pepper to taste

Instructions
 

  • Set the oven to 425°F.
  • Coat the chicken with olive oil and season thoroughly.
    This image shows raw split chicken breasts being coated with olive oil, seasonings, and spices, ensuring a flavorful and juicy result after roasting.
  • Arrange it in a shallow roasting pan and bake for 40-50 minutes, ensuring the internal temperature reaches 165°F.
    This image shows seasoned split chicken breasts placed in a roasting pan, ready to be baked for a perfectly even and flavorful roast.
  • For a fresh touch, sprinkle parsley on top before serving if desired.
    This image shows a beautifully roasted split chicken breast with a crispy, golden-brown skin, garnished with fresh cilantro and ready to be served.

Notes

  • Pat the chicken dry before brushing with oil to ensure a beautifully crisp and golden-brown finish.
  • Marinate the chicken with seasonings and oil for at least 30 minutes before baking to enhance the taste.
  • Let the chicken rest for 5-10 minutes after baking to lock in juices before slicing.