Oven and Air Fryer Chicken Breast on Bone Recipe

Original Oven Method

1. Gather up your ingredients.
2. Preheat your oven to 450 degrees. Prepare a rimmed baking sheet with aluminum foil and a rack lightly coated with cooking spray. Set aside.  
3. In a small bowl, combine the butter and ½ teaspoon salt. Add garlic and tarragon. If desired, add other herbs or other flavorings to the butter and mix it up.
4. Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket.
5. Slide the butter underneath the skin, into it. Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each breast.  
6. Using your toothpicks secure the skin, where it is not attached, to the breast.  This prevents the skin from shrinking on top of each piece.  Securing the skin also helps to create a crispy sheet of skin all over the top of each one and the meat underneath will be totally moist.  
7. Brush the top of each piece with olive oil and season both sides with salt and pepper.
8. Place the breasts in the oven and bake at 450 degrees for 5 minutes. Then reduce the temperature, while chicken is in the oven, to 350 degrees for 20 to 30 minutes, until the skin is golden brown and the meat is cooked through. Use your meat thermometer to make sure it's is cooked to 165 degrees.
9. Remove from oven and let it rest for 5 minutes before serving. 

Alternate Oven Method (Low Temperature)

1. Adjust your oven rack to lower-middle position and preheat your oven to 325 degrees.
2. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray.
3. Holding onto one piece at a time use your finger to gently separate the skin from the breast meat, leaving the edges of the skin attached to the chicken breast. Lift the skin like it's an open door.
4. Using your salt shaker or a pinch of salt that is about ½ teaspoon in size, sprinkle salt, as evenly as possible, all over the surface of the breast, not the skin. Once salted, place your skin back on top of the breast.
5. Using the tip of a sharp knife or something sharp, poke at least 6 small holes through the skin. Depending on the size of your chicken breasts, up to 10 holes.
6. Place all of the breasts on your prepared baking sheet.
7. Bake until the meat has an internal temperature that registers 165 degrees, between 35 and 45 minutes.
8. Grab your largest skillet. Turn your oven on low and heat your skillet for five minutes on medium heat.
9. Add oil and make sure there is oil everywhere in your skillet. Add breasts, skin side down.
10. Increase your heat to medium high.
11. Do not move the pieces for the first three minutes. Keep watching for the skin to darken and crisp. No more than 5 minutes.
12. Lean each chicken breast to the side of the skillet so the fattest side of the breast is facing downwards on your skillet.
13. Cook until skin looks brown and crispy, another couple minutes, maximum.
14. Allow to rest on a plate or cutting board for 5 minutes before serving.

Air Fryer Bone in Chicken Breasts

1. Gather up your ingredients.
2. Hold your basket over your kitchen sink and prepare it with cooking spray.
3. Rinse and pat chicken dry with paper towels.
4. Rub with oil, and season with salt and pepper.
5. Distribute the pieces as evenly as possible, alternating ends, inside your basket, SKIN SIDE DOWN.
6. Place basket in air fryer and set temperature to 350 degrees.
7. Cook until the meat registers 160 degrees, 20 to 25 minutes, flipping and rotating breasts halfway through cooking.
8. Transfer it to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. 
9. Serve and enjoy every bite.