There’s nothing quite like the smell of garlic and herbs wafting from your oven when you’re roasting chicken breast. I’ve been making this recipe for years, and it’s become my go-to whenever I want something that looks impressive but doesn’t require much fussing. The key is getting that golden skin while keeping the meat incredibly juicy inside.

What makes this version work so well is the technique of starting with room temperature chicken and using a two-stage cooking process. First, you sear the chicken skin-side down in an oven-safe skillet to get that beautiful golden color. Then you flip it and finish in the oven with a generous coating of garlic and olive oil. The olive oil bastes the chicken as it roasts, creating this amazing flavor throughout the meat.

Getting Perfect Golden Skin on Chicken Breast

I like to use bone-in, skin-on chicken breasts because they stay much more moist than boneless cuts. The bone acts as a heat conductor, cooking the meat evenly from the inside out. Don’t skip the step of letting your chicken come to room temperature before cooking. Cold chicken straight from the fridge will cook unevenly and can end up dry on the outside before the inside is done.

Why Bone-In Chicken Breast Stays Juicier

This dish works perfectly for Shabbat dinner when you want something elegant but not too complicated. I serve it alongside roasted vegetables and some good challah. The garlic with olive oil is rich enough that you don’t need much else, though a simple green salad cuts through the richness nicely.

Perfect Garlic Butter Roasted Chicken Breast - Juicy & Kosher - Jewish recipe

There's nothing quite like the smell of garlic and herbs wafting from your oven when you're roasting chicken breast. I've been making this recipe for years, and it's become my go-to whenever I want something that looks impressive but doesn't require much fussing. The key is getting that golden skin while keeping the meat incredibly juicy inside.What makes this version work so well is the technique of starting with room temperature chicken and using a two-stage cooking process. First, you sear the chicken skin-side down in an oven-safe skillet to get that beautiful golden color. Then you flip it and finish in the oven with a generous coating of garlic and olive oil. The olive oil bastes the chicken as it roasts, creating this amazing flavor throughout the meat.I like to use bone-in, skin-on chicken breasts because they stay much more moist than boneless cuts. The bone acts as a heat conductor, cooking the meat evenly from the inside out. Don't skip the step of letting your chicken come to room temperature before cooking. Cold chicken straight from the fridge will cook unevenly and can end up dry on the outside before the inside is done.This dish works perfectly for Shabbat dinner when you want something elegant but not too complicated. I serve it alongside roasted vegetables and some good challah.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Jewish, Kosher

Calories: 385

Ingredients Method Notes

Ingredients

4 bone-in, skin-on chicken breasts about 6-8 oz each
8 tablespoons olive oil extra virgin
6extr cloves garlic minced
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon black pepper freshly ground
1 tablespoon lemon juice freshly squeezed

Method

Remove chicken from refrigerator and let come to room temperature for 30 minutes. Preheat oven to 425°F.
In a small bowl, mix 6 teaspoons of olive oil with minced garlic, parsley, thyme, 1 teaspoon salt, and lemon juice until well combined. Set aside.
Pat chicken breasts completely dry with paper towels. Season generously on both sides with salt and pepper.
Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Place chicken breasts skin-side down in the skillet. Cook without moving for 5-6 minutes until skin is golden brown and crispy.
Flip chicken breasts and immediately spread half of the olive oil garlic mixture over the top of each breast.
Transfer skillet to preheated oven and roast for 20-25 minutes, or until internal temperature reaches 165°F.
Remove from oven and spread remaining garlic olive oil over chicken. Let rest for 5 minutes before serving.

Notes

For best results, use a meat thermometer to check doneness. Chicken can be seasoned up to 4 hours ahead and refrigerated. If your skillet isn't oven-safe, transfer the seared chicken to a baking dish before adding butter and roasting.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 22g 28%

Saturated Fat 8g 40%

Trans Fat 0g

Cholesterol 135mg 45%

Sodium 485mg 21%

Dietary Fiber 0g

Total Sugars 1g

Protein 42g 84%

Perfect Garlic Roasted Chicken Breast – Juicy & Kosher

Getting Perfect Golden Skin on Chicken Breast