It’s been a while since I posted a new recipe! I made this easy baked chicken last week and loved it. It was so simple and healthy, and other than the chicken, you probably have all the ingredients in your pantry right now. It took very little prep. The recipe calls for a whole chicken broken down, but you can just buy the legs and breasts separate and make it even easier. OR cook the chicken whole, although you’d probably have to adjust the cooking time.
This made for a really flavorful dinner. You could pair it with anything… potatoes, a salad, rice or a veggie side dish! I loved how simple it was and still healthy. You could also make this for meal prep and use the chicken in lunches all week long.
xo, Jaime
Photo and recipe credits to: Diethood
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 3-4 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
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- chopped freash parsley
Ingredients
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- 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, onion 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.
- 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.
Photo and recipe credits to: Diethood
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