Skin-on, split chicken breasts are ideal for locking in flavor and moisture when preparing chicken breasts. Of course, most of the fat and calories are in the skin of the chicken. If you typically only season the outside of the chicken breast but remove the skin before eating, you’re left with a pretty dull dinner.
My solution? Create a spice rub and gently massage it on to the chicken underneath the skin before roasting. This concept is often used for whole roast chicken so why not try it with split chicken breasts? Today I used a Greek-style rub but you could really use any herbs and flavorings you wish.
Your fork is waiting.
Greek Style Baked Chicken Breasts
- 4 split chicken breasts bone in
- 1 tbs olive oil
- 4 cloves garlic grated
- 1 Zest of lemon
- 1 tbs dried oregano
- 1 tsp coriander
- 1 tsp sea salt
- 1/4 tsp cayenne
- Pre-heat oven to 350 degrees and place chicken breasts on a baking sheet lined with foil.
- Pat chicken dry with a paper towel to remove excess moisture.
- Meanwhile, mix together oil, garlic, lemon zest, oregano, coriander, salt and cayenne in a small bowl.
- Using hands, gently rub the mixture underneath the skin of the chicken breasts.
- Be careful not to tear the skin because that will help lock in flavor.
- Spread mixture on all sides of chicken as well as underneath the skin.
- Bake for 45 minutes or until juices run clear.