oven ChartsDATASHEET // CT-OV-112
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish) in the oven
Specification: Large bone-in skin-on split chicken breasts (10–12 oz each) rubbed with olive oil on baking sheet
Target Temp
375°F (191°C)
Radiant Heat
Total Time
35–42 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 375°F (191°C). Prepare bone-in split chicken breast (skin-on, sear + oven finish) (Large bone-in skin-on split chicken breasts (10–12 oz each) rubbed with olive oil on baking sheet). Spray lightly with high-smoke-point oil.
2
Cook
Cook for 35–42 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Thickest part of breast registers 165°F without touching rib bone; skin is taut and deep golden Confirm internal temperature reaches 165°F (74°C). Rest for 8 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Bone-In Poultry Guidelines & Perdue Kitchens Roasting Standards
Pro Tip: The bone and skin insulate the white meat from dry heat; pull at 160°F and rest 8 minutes to coast to 165°F without losing moisture.
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400°F (204°C)20–25 mins
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400°F (204°C)50–60 mins
Bacon (Thick-Cut, Sheet Pan Method)
400°F (204°C)18–22 mins
Pork Chops (Bone-In, 1-inch Thick)
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Chicken Thighs (Bone-In, Skin-On)
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