Simple, wholesome, and full of flavor, these Classic Baked Chicken Pieces are coated in a smoky seasoning blend and roasted up tender and real juicy!
Juicy & Flavorful Oven Roasted Chicken Pieces
So I know some of you are thinking, “baked chicken, really?” And I get it. Far too many of us have eaten baked chicken that was dry, boring or bland. Or all of the above. But that’s no reason to hate on baked chicken! You’ve just got to have a good cooking method to bring out the best in this classic dish.
For one thing, some of the best baked chicken is bone-in! Bone-in chicken pieces do well in the oven, coming out juicy and tender. In this recipe, I’m using a whole chicken cut into pieces, which means you’ll get a nice mix of light and dark meat. Yum!
For another, there’s so much more to baked chicken than just some boring salt and pepper, or a seasoning packet full of preservatives! Uh uh! That’s not how we roll around here. Instead, I’m using an easy-to-make spice blend full of garlic, onion, paprika and dried herbs. The flavor of these roasted chicken pieces will have everyone at the table singing your praises!
What You’ll Need
This basic chicken dish uses whole, fresh chicken and a classic combo of herbs and spices. It’s super easy, which is super great, if you ask me!
- Chicken: For this recipe, you’ll need a 3 to 4 pound whole chicken, cut into 8 pieces. Make sure the pieces are bone-in and skin-on. You can remove the skin before eating.
- Oil: You can use regular olive oil or cooking spray, if you’d prefer.
- Salt & Pepper: Use half a teaspoon of each.
- Paprika: Using smoked paprika gives a wonderful depth of flavor to the seasoning mixture.
- Garlic & Onion Powder: Half a teaspoon of each is an easy way to add intensity of flavor.
- Dried Oregano & Thyme: These classic herbs add a wonderful fragrance and taste.
- Chopped Fresh Parsley: For garnish.
How to Make Roasted Chicken Pieces
Baking this chicken is as easy as pie! Or, um, chicken! It’s easy, just trust me. We’re simply going to season it up and then follow a basic roasting method starting out with high heat, and then finishing with a lower heat. Let’s do this!
- Prep Oven, Chicken & Pan: Preheat your oven to 400°F. Take the chicken pieces out of the fridge about 20 minutes before you’re ready to cook, so that they can lose some of the chill. Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
- Season Chicken: Using paper towels, pat the chicken dry. Spritz with cooking spray or rub a drizzle of olive oil over each piece. After washing your hands, mix the salt, pepper, paprika, garlic powder, onion powder, thyme and oregano together in a small bowl. Sprinkle the chicken pieces with the seasoning mixture and rub it on.
- Bake at High Heat: Transfer the chicken to your previously prepared baking dish and arrange the pieces skin-side up. Leave a little bit of space in between so they can get crispy. Bake, uncovered, for 30 minutes.
- Bake at Low Heat: Lower the oven temperature to 350°F and continue to cook for 10 to 20 more minutes, or until the internal temperature of the chicken registers at 165°F. (Optional: if you’d like crispier skin, place the chicken under the broiler for the last 4 to 5 minutes).
- Let Rest: Remove the baking dish from the oven and transfer the roasted chicken pieces to a serving plate. Tent a piece of foil over the chicken and let it rest for 10 minutes before cutting and serving. Don’t cut before that because you’ll lose all that juice!
- Enjoy! Garnish with parsley and serve.
Tips for Success
Want to know more about making great baked chicken? Read on for some handy tips and tricks that will help you up your game!
- Use an Instant Read Thermometer: This standby is one of my main kitchen companions! It’s the best way to make sure that your meat comes out done, but not overdone. Highly recommend!
- Save the Pan Juices: There should be some really yummy stuff left in the pan once the chicken is done. Depending on the size of your dish, you may have a lot or a little. Either way, don’t waste it! Pan juices are delicious drizzled over rice or whatever side you like.
- Get Creative: You can serve these chicken pieces whole for a classic dinner entree, or you can slice, shred, or cube the meat for use in other recipes, like a chicken Caesar salad or chicken sandwiches. Mmm.
What to Serve with Roasted Chicken Pieces
When it comes to this dish, there’s pretty much a smorgasbord of delicious side dishes you could serve! Here are a few ideas to get your menu-planning started:
- A Veggie Sauté: Honestly, you can’t go wrong throwing your favorite veggies into a quick sauté. Just be sure to season them well! Need a recipe? Try my Skillet Zucchini and Mushrooms.
- Brussels Sprouts: It’s hard to go wrong with Brussels sprouts. Even picky eaters can be tempted to try ‘tiny cabbages,” especially when they’re served up crisp-tender in a creamy, dreamy sauce. Try Instant Pot Creamy Brussels Sprouts for a set-it-and-forget-it side that everyone will love.
- Pasta: Oh, pasta, how I love thee. Sorry, is that a bit much? Well, probably not, when the recipe is this easy and good! I’m talking about Garlic Butter Asparagus Pasta, a dish that’s got it all. Try it and see!
How to Store and Reheat Leftovers
- To store leftover roasted chicken, place it in an airtight container and refrigerate it for 3-4 days.
- To reheat it, place the chicken in a baking dish and cover it with foil. Bake it at 350°F until just heated through, removing the foil toward the end of the cooking time to crisp up the skin.
Can I Freeze Baked Chicken?
- Definitely! Start with cooled chicken. Take the meat off of the bones and place it into a freezer bag, pressing out as much air as possible before sealing.
- Store in the freezer for up to 3 months, and thaw overnight in the fridge before reheating.
Classic Baked Chicken Pieces
- 3 to 4 pounds whole chicken, cut into 8 pieces, bone-in and skin-on (use 4 drumsticks, 2 bone-in chicken thighs, and 2 bone-in chicken breasts)
- Olive oil or cooking spray
- ½ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Chopped fresh parsley, for garnish
- Preheat oven to 400˚F.
- Take chicken out of the fridge 20 minutes before you’re ready to cook.
- Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
- Pat dry the chicken pieces with paper towels.
- Grease chicken pieces with cooking spray or a drizzle of olive oil.
- In a small mixing bowl combine salt, pepper, paprika, garlic powder, onions powder, thyme, and oregano; mix to combine.
- Sprinkle chicken pieces with the prepared seasoning; rub it all around.
- Transfer chicken to previously prepared baking dish, and arrange them chicken skin-side up. Leave a little bit of space in between the chicken pieces.
- Bake, uncovered, for 30 minutes.
- Lower temperature to 350˚F, and continue to cook for 10 to 20 more minutes, or until internal temperature of the chicken registers at 165˚F. I highly recommend to use an Instant Read Meat Thermometer for accuracy.
- If you’d like a crispier browned skin, place chicken under the broiler the last 3 to 5 minutes.
- Remove from oven.
- Transfer chicken pieces to a serving plate.
- Tent a piece of foil over the chicken and let rest for 8 to 10 minutes before cutting.
- Garnish with parsley and serve.
- NET CARBS: 0
- WW POINTS: TO lower your points down to just FOUR (4), remove skin after cooking. Otherwise, the recipe, with bone-in and skin-on, amounts to 14 points per serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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