Hey there, my friend. If you want juicy, tender chicken that’s easy to make, you’re in the right place. This baked chicken recipe is a go-to for busy nights. The oven does all the work while you sit back and relax. No dry or boring chicken here. Just golden, crispy skin and tender meat inside.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Baking dish or sheet pan
- Mixing bowl
- Measuring spoons
- Tongs
- Knife
- Cutting board
- Aluminum foil (optional)
- Basting brush (optional)
Important Info
- Servings – 4 pieces of chicken
- Estimated Cost – About $10 to make this recipe
- Prep Time – 10 minutes
- Cook Time – 40 minutes
- Total Time – 50 minutes
- Calories per serving – About 250
- Cook Method – Baking
- Season – Perfect for any season
- Courses – Main Course
- Cuisine – International
- Diets – LowCalorieDiet, HighProteinDiet
Ingredients You Need
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 tablespoon lemon juice
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breasts, drumsticks |
| Olive oil | Butter, vegetable oil |
| Smoked paprika | Regular paprika, chili powder |
| Dried thyme | Fresh thyme, Italian seasoning |
| Lemon juice | Vinegar, lime juice |
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a sheet pan with foil.
- Pat the chicken dry with paper towels. This helps the skin crisp up.
- In a mixing bowl, combine olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
- Rub the spice mixture all over the chicken, making sure to coat each piece well.
- Place the chicken skin-side up in the baking dish. Drizzle with lemon juice.
- Bake for 35–40 minutes or until the skin is golden brown and crispy. Use a meat thermometer to check that the internal temperature is at least 165°F (75°C).
- Let the chicken rest for 5 minutes before serving. This keeps it juicy.
Notes
- For extra crispy skin, broil the chicken for the last 2–3 minutes.
- If using boneless chicken, reduce the cooking time to about 25 minutes.
- For even more taste, marinate the chicken for at least 30 minutes before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the skin crispy.
What to Serve with Baked Chicken
- Roasted potatoes
- Steamed vegetables
- Rice or quinoa
- Fresh salad
- Garlic bread
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but it will cook faster. Check for doneness at 25 minutes to avoid drying it out.
How do I make sure my chicken stays juicy?
Patting the chicken dry before baking helps the skin crisp up while keeping the inside juicy. Also, letting it rest before cutting keeps the juices inside.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster. Check them after 25–30 minutes so they don’t dry out.
Do I need to cover the chicken while baking?
No, baking uncovered helps the skin crisp up. If the chicken is browning too quickly, you can cover it loosely with foil.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the skin crispy.
