Mastering the Ultimate Juicy Bone-In Chicken Breast
Juicy and flavorful broiled bone-in split chicken breasts with a zesty zucchini tomato sauté. A nutritious and delicious meal ready in 30 minutes!
Servings 4
Calories 493kcal
Ingredients
- 4 bone-in split chicken breasts with the skin
For Marinade:
- 2 cloves garlic pressed
- 1/4 teaspoon oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon basil
- 1 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon extra virgin olive oil
For zucchini tomato sauté:
- 2 tablespoon avocado oil
- 1 tablespoon butter *see note for dairy-free option
- 1 1/2 pounds zucchini quartered lengthwise and cut into half inch chunks
- 2 cloves garlic minced
- 1/4 teaspoon sage
- 1 pint grape tomatoes cut into halves
- 20 Kalamata olives
- 1 tablespoon fresh basil chopped (or 1 teaspoon dried)
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
Instructions
Marinate chicken:
- Pat chicken dry with paper towels and place chicken in a shallow baking dish.4 bone-in split chicken breasts with the skin
- Combine 2 garlic cloves, 1/4 teaspoon each of oregano, marjoram, rosemary, basil, and 1 teaspoon of salt in a small bowl. Pour a 1/4 cup of lemon juice over the chicken. Drizzle with a tablespoon of olive oil. Then rub the herb mixture onto each piece. Cover and place in the refrigerator to marinate for one hour.2 cloves garlic, 1/4 teaspoon oregano, 1/4 teaspoon marjoram, 1/4 teaspoon rosemary, 1/4 teaspoon basil, 1 teaspoon salt, 1/4 cup lemon juice, 1 tablespoon extra virgin olive oil
Broil chicken:
- First, since ranges vary in their intensity, position the top rack of your oven so that the top of your chicken will be about 7-8 inches from the heating element. Set the oven to broil and let it preheat on high for five minutes.Using this type of broiler pan with a grid top, is what I recommend. You can line the bottom drip pan of the broiler pan with foil for easier cleanup.Transfer chicken onto the broiling pan bone side up. This will prevent the skin from getting soggy. Discard marinade.
- Broil for 15 minutes. Turn over and broil for 10 more minutes until crisp and golden.The safest way to ensure the chicken is cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and it should register 165°F (74°C) when fully cooked. If you don't have a meat thermometer, the meat is done when the juices run clear when pricked deeply with a fork without any pinkness.
For zucchini tomato sauté:
- Heat oil and butter over a medium heat in a large skillet. Add zucchini chunks and cook for about 5 minutes. Stir occasionally.2 tablespoon avocado oil, 1 tablespoon butter *see note for dairy-free option, 1 1/2 pounds zucchini
- Add 2 cloves of minced garlic and a 1/4 teaspoon of sage. Stir.2 cloves garlic, 1/4 teaspoon sage
- Next add grape tomato halves, sprinkle with salt and cook another 4 minutes.1 pint grape tomatoes
- Remove from the heat and add olives, a tablespoon of chopped basil, a teaspoon of lemon zest, a teaspoon of lemon juice and 2 tablespoons of extra-virgin olive oil.20 Kalamata olives, 1 tablespoon fresh basil, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons extra-virgin olive oil
- Season with salt and pepper to taste.
- Serve broiled chicken breasts along with tossed veggies.
Notes
- Can I marinate the chicken for longer than an hour? Yes, you can marinate the chicken for longer if you have the time. So if you’re heading out to work, you can certainly start marinating them before you head out, and they’ll be ready to broil when you get home. I wouldn't recommend marinating for more than 24 hours, as the acidity from the lemon juice can start to affect the texture of the meat.
- Can I grill the split chicken breasts instead of broiling it? Definitely! Grilling the chicken is delicious. Preheat your grill to medium-high heat and cook bone side up and then flip over until it reaches an internal temperature of 165°F (74°C).
- Can I substitute the zucchini with another vegetable? Absolutely! Feel free to get creative and substitute the zucchini with other vegetables you have on hand or prefer. Bell peppers, asparagus, or broccoli would all work well in this recipe. Just adjust the cooking time accordingly, as different vegetables may require different cooking times.
- Can I omit the olives? Of course! While olives add a delicious briny flavor to the dish, if you're not a fan or simply don't have them on hand, feel free to omit them. The dish will still be delicious without them.
- Can I double or halve the recipe? Absolutely! This recipe is easily adjustable to accommodate your needs. Simply double or halve the ingredients accordingly.
- Leftovers will keep in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow the dish to cool completely, before storing.
Nutrition
Calories: 493kcal | Carbohydrates: 12.2g | Protein: 57.7g
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