These bone-in, roasted, low carb chicken breasts are so good!!
If you have a package of bone-in chicken breasts hiding in your freezer, pull them out and plan to make this recipe. This recipe was super simple to make and the results are amazing. You will need an ovenproof skillet to make this recipe. If you don’t have one you will need a skillet and a baking dish. I used cast iron but you don’t have to use that kind of a skillet.
You can often find these type of chicken breasts on sale for .99 lb.
Budget friendly, family friendly recipes are essential recipes to have on hand. I used carrots and some colorful potatoes under the chicken. Those aren’t exactly low carb. I just used what I had on hand at the moment. Any veggies that take a little bit of time to cook will work. Things that are quick cooking , like yellow squash, zucchini, eggplants, etc. wouldn’t be the best because they will be burnt before the chicken is cooked. Honestly, you don’t even have to have the veggies under the chicken. I needed easy and fast, so this worked perfect.
I pulled out a lot of seasonings for this recipe, you can definitely pair it down a bit.
I wanted to give the skin lots of great flavor. You could even put some of the seasonings under the skin, directly on the meat if you want. Like I said, I went a little crazy with the seasonings. Use what you have, what your family likes. I also used red palm oil and butter as my fats. Use whatever you have. This is definitely a recipe that will be on repeat at my house!
The Best Bone-In Chicken Breasts
Ingredients
- 3 Bone-in Chicken Breasts
- 2-3 T Fat for searing- I used red palm oil
- 1 T Butter
- Veggies of choice- if using Brussels sprouts, onion chunks, rutabaga are good options
- 1 t Salt
- 1/2 t Pepper
- 1 t Garlic Powder
- 1 t Creole Seasoning
- 1 t Rosemary
- 1 t Thyme
- 1 t Poultry Seasoning
- 1 t Smoked Paprika
Instructions
- Get your skillet ready. Heat it over medium to medium high heat. Mix all of your seasonings together.
- Season your chicken breasts top and bottom. Using your fat of choice, place 2 tablespoons into the hot skillet. Place your chicken breasts into the skillet. Allow to sear for a couple minutes.
- Flip and allow the other side to sear. Add more fat if needed.
- Once seared remove the chicken and add the butter.
- Add the veggies of choice and add more of your seasoning to the veggies. Cook for a couple minutes.
- Place chicken on top. Bake at 425 degrees for 30 minutes. One of the chicken breasts was a little smaller so I pulled it off about 5 minutes before the timer went off.
- Serve with desired sides.
