Oven roasted chicken is an easy weeknight meal or a meal perfect for company. Delicious, flavorful, and easy.
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Oven roasted chicken is one of my all time favorite ways to have cook with chicken. It's easy, and you end up with tender chicken and crispy skin. What's better than that?
I love oven roasted chicken breast, especially with this white wine sauce over the top. It’s definitely a flavorful and incredible dish to serve up to family and friends. Of course, as impressive of a dish as this is, it’s also a great comfort food.
Making this oven-roasted chicken breast bone-in will give you a great tasting result. Something I like about bone-in chicken breasts is that there seems to be more meat on a bone-in piece, giving you more to enjoy.
Not only that but bone-in chicken breasts are often cheaper because they’re less processed, saving you money too.
This oven roasted chicken breast recipe goes with everything, and I mean EVERYTHING. Side dishes should be no trouble to brainstorm everything from plain white rice to cooked egg noodles, mashed potatoes, roasted broccoli or asparagus all pair well.
🍗 I love easy recipes that let me prep a pan full of something yummy and pop it into the oven for a hands-off easy oven meal!
How to make oven roasted chicken
- Preheat your oven to 375F degrees and combine your herbs in a small bowl.
- Rub the chicken breasts with the herbs to cover them well.
- On the stove, heat some olive oil in a skillet over high heat.
- Sear the chicken breasts, skin side down, for 3-4 minutes. Don’t crowd the pan, take your time, and do multiple batches if needed.
- After you’ve seared the chicken, place it in a 9x13 baking dish and bake for 20-25minutes until the chicken registers at least 165F degrees on an instant read thermometer. Don’t wash the pan you seared the chicken in.
- Using the pan you seared the chicken in, create the sauce while the chicken is resting.
- Heat 1 tablespoon of olive oil over medium heat.
- Add in the onion and then cook for about 5 minutes until it’s translucent.
- Add in the white wine and scrape up the brown bits stuck to the bottom of the pan as it’s evaporating.
- Add the chicken broth and bring the liquid to a simmer.
- Simmer the sauce until it’s been reduced by half, about 5-8 minutes.
- Once the sauce has been reduced, remove from heat and stir in the butter and fresh parsley.
- Pour the sauce over the chicken and serve.
White wine is a staple ingredient in many chef sauces. It helps to add some acidity to a dish while helping to make the other flavors more pronounced and it adds a layer of depth.
In your regular grocery store, there should be some great red and white cooking wines in the baking aisles along with other liquids often used such as canola oil and vegetable oil.
I prefer to use actual wine when cooking instead of cooking wine. If you wouldn't drink it, don't cook with it.
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Oven Roasted Chicken
Ingredients
For the Chicken
- 1 teaspoon salt
- ¼ teaspoon season salt
- ½ teaspoon pepper
- ½ teaspoon thyme (ground)
- ½ teaspoon sage (ground)
- 4 bone-in, skin-on, chicken breasts
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon olive oil
- ¼ cup onion (minced)
- ½ cup white wine
- 1 cup chicken broth
- 2 tablespoons butter (cold)
- 1 teaspoon parsley (fresh, minced)
Instructions
For the Chicken
- Preheat the oven to 375ºF.
- Combine the herbs in a small bowl.
- Rub the herbs into each chicken breast.
- Heat the olive oil in a large skillet over high heat.
- Sear the chicken breasts, skin-side down, for 3-4 minutes. Don't crowd the pan, you may have to do multiple batches.
- After the chicken is seared, place it in a 9x13 (or similar) baking dish. DO NOT wash the skillet you seared the chicken in, you will need this later on in the recipe.
- Bake for 20-25 minutes, or until the thickest part of the chicken registeres 160ºF on an instant-read thermometer. This time may vary depending on the size of the chicken breasts you use.
For the Sauce
- After you've removed the chicken from the oven, it will need to rest for 10 minutes. While the chicken is resting, make this quick sauce.
- In the same pan you used to sear the chicken and didn't wash, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and cook until it's translucent, about 5 minutes.
- Add the white wine and scrape up all the browned bits on the pan as it evaporates.
- Add the chicken broth and bring to a simmer.
- Simmer until the sauce is reduced by about half, about 5-8 minutes.
- Once the sauce is reduced, stir in the butter and fresh parsley off heat.
- Pour over the chicken and serve.
Alli
Simple and elegant dish!