Main Ingredient: Chicken
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Main Ingredient: Chicken
Chicken dish and carrot dish served on a table

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Introduction

Baked Split Chicken Breasts With Garlic and Oregano

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/26/19
Baked Split Chicken Breasts With Garlic
The Spruce
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Servings: 4 servings

These simple baked bone-in split chicken breasts make a delicious everyday meal. Chicken on the bone is less expensive and more flavorful than boneless, and the skin helps retain moisture. The chicken breasts bake to perfection coated with garlic, herbs, and a little olive oil.

With very little prep and only 35 to 45 minutes of cooking time, this oven-baked chicken is perfect for any night of the week. The chicken makes a great Sunday dinner as well. Or, bake the chicken and add it to salads, or use in casseroles, soups, or sandwiches.

Feel free to change the ingredients to suit your family's tastes. For butter and garlic chicken breasts, replace the olive oil with melted butter and omit the oregano and cayenne pepper. Or replace the dried oregano with about one tablespoon of fresh chopped oregano. There are several herb choices complementary to chicken. Use the flavors you love.

The minimum safe temperature for chicken is 165 F (73.9 C). For best flavor, aim for around 170 F (76.7 C) for chicken breasts and about 180 F (82.2 C) for dark meat, such as thighs, wings, and legs.

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Ingredients

  • 4 split chicken breasts (bone-in, with skin)
  • 1 1/2 tablespoons ​extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 4 cloves garlic (crushed and finely minced)
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Baked Chicken Breasts recipe
     The Spruce

  2. Heat the oven to 450 F (230 C / Gas 8).

  3. Spray a rimmed baking pan or jelly roll pan with nonstick cooking oil spray or lightly grease the pan with oil.

  4. Blot excess moisture from the chicken breasts with paper towels.

  5. Combine the olive oil, oregano, mashed minced garlic, salt, and cayenne and black peppers. Stir to make a paste. 

    Baked Chicken Breasts recipe
     The Spruce

  6. Arrange the chicken pieces in the prepared baking pan, skin side up and spread a little of the mixture under the skin of the chicken and the rest over the skin.

    Baked Chicken Breasts recipe
     The Spruce

  7. Bake the chicken for 35 minutes, or until they register at least 165 F (73.9 C) in the thickest part of the meat, not touching bone.

    Baked Chicken Breasts recipe
     The Spruce

  8. Serve these flavorful chicken breasts with potatoes any style—baked, roasted, or mashed. They go well with broccoli, Brussels sprouts, greens, or any of your family's favorite vegetable side dishes. 

    Baked Chicken Breasts recipe
     The Spruce

  9. Enjoy your meal!

Tips

  • A reliable food thermometer is an essential tool in any kitchen. A food thermometer will prevent undercooking and overcooking. Use a food thermometer designed for meat or poultry, and insert it into the thickest part of a piece of chicken, but not touching bone or thigh. If the chicken pieces are irregular in size, check a few of the chicken pieces to ensure that all of them have reached a safe temperature.
  • Swap out the breasts for juicier chicken thighs or whole legs, if you prefer. Chicken thighs contain more fat, so they tend to be moister—and they're much more forgiving if overcooked.

Recipe Variations

  • Replace the oregano with fresh snipped chives, dried thyme, sage, or basil. Or use an Italian herb blend.
  • Use melted butter instead of olive oil.