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Roasted Chicken Breast

Prep Time:

5 minutes

Cook Time:

45 minutes





About the Recipe

This is such an amazing recipe from Ina Garten - it's so foolproof that I even sent it to my college-student daughter and assured her that if she followed the instructions she wouldn't give herself food poisoning!

Every time I serve this for other people they're so impressed I don't want to tell them how simple it is. The nice thing is that you can make just two and have one for a beautiful supper with the sides of your choice or you can use the cooked chicken in other recipes.

And you can experiment! If you're making an Italian dinner, throw some rosemary or Italian seasoning on it before you bake it. If you're having more of a comfort food night, use some thyme or sage. You really can make this your own.


2 bone in skin on chicken breasts

2 T olive oil

Salt and pepper


Preheat oven to 350 degrees.

Drizzle olive oil over each chicken breast, skin side up. Sprinkle with salt and pepper (chicken can take a lot of salt so go for it! I'd try 1 teaspoon of salt for each and adjust each time you try it).

Bake for 45 minutes*. Let rest for 10 minutes before cutting and serving.

*PLEASE NOTE: If you are using large chicken breasts, cook for 1 hour.

What I'm Watching

Nothing like a good glass of red wine and a little Ruth Bader Ginsburg while this chicken bakes!

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