Baked Chicken

Baked Chicken

Roasting bone-in chicken pieces at high heat yields crisp skin and juicy meat with minimal fuss.

Total 55 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This baked chicken relies on a simple herb butter rub and a hot oven to render the skin crisp while keeping the meat moist underneath. It works equally well as a weeknight dinner or a low-effort centerpiece for a small gathering, and leftovers reheat well for lunches.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, sliced

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking pan with foil or parchment for easy cleanup.

  2. Pat the chicken pieces dry with paper towels and arrange them skin-side up in the prepared pan, leaving space between pieces.

  3. In a small bowl, mash together the softened butter, olive oil, minced garlic, thyme, paprika, salt, and pepper until combined into a paste.

  4. Rub the butter mixture evenly over and under the skin of each chicken piece, coating thoroughly.

  5. Tuck the lemon slices between and around the chicken pieces in the pan.

  6. Bake until the skin is golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F, 40 to 45 minutes.

  7. Remove from the oven and let the chicken rest for 5 minutes before serving.

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    Baked Chicken

    This baked chicken relies on a simple herb butter rub and a hot oven to render the skin crisp while keeping the meat moist underneath. It works equally well as a weeknight dinner or a low-effort centerpiece for a small gathering, and leftovers reheat well for lunches.

    55 min 4 servings 420 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 4 bone-in, skin-on chicken drumsticks
    • 3 tablespoons unsalted butter, softened
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lemon, sliced

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking pan with foil or parchment for easy cleanup.

    2. 2

      Pat the chicken pieces dry with paper towels and arrange them skin-side up in the prepared pan, leaving space between pieces.

    3. 3

      In a small bowl, mash together the softened butter, olive oil, minced garlic, thyme, paprika, salt, and pepper until combined into a paste.

    4. 4

      Rub the butter mixture evenly over and under the skin of each chicken piece, coating thoroughly.

    5. 5

      Tuck the lemon slices between and around the chicken pieces in the pan.

    6. 6

      Bake until the skin is golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F, 40 to 45 minutes.

    7. 7

      Remove from the oven and let the chicken rest for 5 minutes before serving.