Baked Bone In Chicken Breast

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(15g)
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  Oregano, Dried(3g)
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  Rosemary, Fresh(3g)
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  Lemon
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  3/4 teaspoon kosher salt (plus additional for serving)
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  ½ teaspoon ground black pepper
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  Chopped Fresh Herbs (Such As Parsley Or Thyme, Optional For Serving)

Instructions

1. 1Pat the chicken breasts dry with paper towels and arrange them skin-side up in a large skillet or shallow baking dish, ensuring they do not touch.
2. 2In a small bowl, combine the olive oil, minced fresh garlic, dried oregano, and chopped fresh rosemary. Zest the lemon directly into the bowl and stir to combine.
3. 3Brush the herb-oil mixture liberally over the chicken breasts, coating all surfaces evenly. Cut the lemon in half, squeeze half over the chicken, then cut the remaining half into wedges and tuck them around the chicken.
4. 4Season the chicken with salt and pepper, then place the skillet over medium-high heat and cook uncovered for 4–5 minutes until the skin begins to brown and crisp.
5. 5Reduce heat to medium-low, cover the skillet with a lid or foil, and continue cooking for 25–35 minutes, depending on the size of the breasts, until an instant-read thermometer inserted into the thickest part (not touching bone) reaches 165°F.
6. 6If you prefer additional browning, uncover the skillet and increase heat to medium-high for the final 2–3 minutes, watching carefully to prevent burning, until the skin is golden brown.
7. 7Remove the chicken to a cutting board, cover loosely with foil, and let rest for 5–10 minutes before serving.
8. 8Divide the rested chicken evenly among 3 airtight containers while still warm, adding pan juices and lemon wedges to each. Refrigerate for up to 4 days.