Our Oven Roasted Split Chicken Breast is paired with seasoned potatoes and carrots to make for the ultimate sheet pan dinner.
Sheet pan dinners are our favorite way to get dinner on the table with quick prep and clean-up.
Everything goes right onto the sheet pan and then you get to enjoy a full-cooked meal that finishes all at the same time. Plus you have just one pan to clean!
WHAT IS SPLIT CHICKEN BREAST?
Split chicken breasts have rib bone, skin, breast, and tenderloin. It’s full of white meat and contains no dark meat. It’s called split chicken breast as there are two breasts and they split it in half to make it a single split chicken breast.
With split chicken breast you’ll get a juicer chicken breast since the skin helps keep lock that moisture in while baking. It will also take longer to cook than a boneless and skinless chicken breast due to the bone and amount of meat on the bone.
INGREDIENTS YOU’LL NEED:
- Split Chicken Breasts – you could also use chicken thighs, but may need to adjust the cooking time.
- Potatoes – we prefer using yukon or red potatoes for this recipe.
- Carrots – you can use baby carrots or peel whole carrots and slice them into large pieces.
HOW TO MAKE ROASTED SPLIT CHICKEN BREASTS
- Preheat oven to 375 degrees F.
- Place the chicken onto a parchement lined baking sheet. You could also use foil or place it right onto the sheet pan.
- Wash the potatoes and carrots. Then cut the potatoes in half and then peel and chop the carrots into 3-4 pieces per carrot. You could also use baby carrots.
- Toss the potatoes and carrots into half of the seasoning mixture with 1 tablespoon of avocado oil.
- Sprinkle the rest of the seasoning mixture onto the chicken and rub it in with the remaining 1 tablespoon of avocado oil.
- Add the potatoes and carrots to the sheet pan. Bake for 50-55 minutes.
- Once the time is up temp the chicken and once it reaches 165 degrees F you can enjoy and serve with the roasted potatoes and carrots.
STORAGE AND REHEATING TIPS
- Storing leftovers: Store any leftover roasted split chicken breast in a container in your refrigerator and enjoy within 3-4 days.
- Reheating: Reheat any leftover roasted split chicken breast in your oven at 350 degrees F or in your air fryer at 350 degrees F. You can also use the microwave, but it won’t get the skin crispy.
WHAT TO SERVE WITH SPLIT CHICKEN BREAST
- Air Fryer Baked Potato
- Perfect Mashed Potatoes Recipe
- Air Fryer Asparagus with Lemon and Garlic
- Easy Broccoli and Cheese Casserole
- Ricotta Stuffed Shells Recipe
RECIPE TIPS
- You can add your favorite veggies like Brussels Sprouts, Parsnips, or even baby potatoes.
- Make this sheet pan dinner for meal prep, it lasts for up to 4 days and it’s full of flavor you won’t get sick of.
- Swap the chicken breasts for chicken thighs, but make sure you cook until the chicken reaches 165 degrees F.
- You can save prep time by using baby potatoes and baby carrots.
Oven Roasted Split Chicken Breast
Ingredients
- 4 Split Chicken Breast
- 3 Yukon or Red Potatoes
- 4 whole Carrots
- 2 Tablespoons Avocado oil
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Garlic
- 1 Teaspoon Parsley
- 1/2 Teaspoon Pepper
Instructions
- Preheat oven to 375 degrees F
- Place the chicken onto a parchement lined baking sheet.
- Wash the potatoes and carrots. Then cut the potatoes in half and then peel and chop the carrots into 3-4 pieces per carrot.
- Toss the potatoes and carrots into half of the seasoning mixture with 1 tablespoon of avocado oil.
- Sprinkle the rest of the seasoning mixture onto the chicken and rub it in with the remaining 1 tablespoon of avocado oil.
- Add the potatoes and carrots to the sheet pan. Bake for 50-55 minutes.
- Once the time is up temp the chicken and once it reaches 165 degrees F you can enjoy and serve with the roasted potatoes and carrots.
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