Crispy Baked Chicken

255 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Crispy Oven Baked Chicken with juicy meat and crisp, flavorful skin can be on your dinner table with about 5 minutes’ worth of effort!

This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, salt, and pepper.

Crispy Oven Chicken

Crispy Baked Chicken

I am absolutely beside myself to have finally recreated our favorite chicken recipes, without the mess on the stove-top and with minimal cleanup.

I’ve been making these Pan Fried Chicken Thighs and Pan Fried Italian Chicken Thighs at least once a month ever since I first made them several years ago. The recipes are crazy easy and my whole family loves pan-fried chicken. (Who doesn’t?!)

Crispy Oven Baked Chicken

If you haven’t tried that very simple cooking method yet, you should, because you simply have to taste it to understand how amazing a single piece of chicken can be.

Over the past few years, I’ve tried a few different methods to recreate that flavor and crispiness in the oven and I am giddy to have finally nailed it.

I’m dubbing this the easiest dinner recipe ever because it requires no prep, no marinade, no special anything at all in advance.

Crispy Baked Chicken

How To Make Crispy Chicken in the Oven

Grab your chicken, sprinkle with salt and pepper, then bake. Seriously. That’s all the effort it requires.

Once you have that chicken in the oven, I highly recommend taking just FIVE minutes to stir together a batch of Corn Pudding.

Pop it in the oven and it will be ready when the chicken is. You’ll have dinner ready to go all at once and your family is sure to love it!

You’ve literally just gifted yourself an hour to crash on the couch, read a book, watch a show, and in general ignore everything else; while the chicken sizzles in the oven and fills the house with delicious smells.

This Oven-Baked Crispy Chicken will fool everyone into thinking you are actively cooking dinner. I realize that it almost sounds too good to be true, but the chicken really is amazing without anything extra needed at all!

Crispy Oven Baked Chicken is juicy and flavorful with almost no effort at all! recipe by Barefeet In The Kitchen

Chicken Recipes

Want a few more dinner ideas that require almost no effort at all? This Sheet Pan Chicken Dinner is an all in one meal that family and friends all rave about every time they make it.

Southwest Chicken Salad with Spicy BBQ Ranch Dressing is a fantastic salad that is sure to satisfy the heartiest of appetites.

Chinese Beef and Broccoli Soup by The Food Charlatan comes together in minutes and this Cheesy Ranch Chicken and Potatoes by Taste and Tell is a kid-favorite that requires little more than slicing the potatoes.

These Stir Fry Noodles with Chicken and Vegetables happen in my kitchen on a regular basis. Once you’ve tried them, they’re going to be on regular rotation for you too.

This Southwest Beef and Potato Skillet by Aggie’s Kitchen is on regular rotation in my house as well. I LOVE the easy weeknight dinners.

Crispy Chicken is made easy by using the oven!

Oven Baked Chicken Recipe

  1. Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down.
  2. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
  3. Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp.
  4. Remove from the oven and let rest about 5 minutes before serving.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Oven Baked Crispy Chicken

4.95 from 57 votes
Juicy chicken thighs with a crisp and flavorful skin can be on your dinner table with about 5 minutes worth of effort. This crispy chicken is made in the oven without any breading at all!
Pin Print Review
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 6 servings

Ingredients 

  • 6 – 8 bone-in skin-on chicken thighs
  • 1 1/2 – 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: ground paprika and/or granulated garlic

Instructions

  • Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
  • Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

Nutrition

Calories: 358kcal · Carbohydrates: 1g · Protein: 23g · Fat: 29g · Saturated Fat: 7g · Cholesterol: 142mg · Sodium: 499mg · Potassium: 296mg · Vitamin A: 113IU · Calcium: 12mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 10/9/14 – recipe notes and photos updated 8/23/21}

Oven Baked Crispy Chicken - with just 5 minutes effort! Get the recipe at barefeetinthekitchen.com

Filed under: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

255 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Anonymous says

    Chicken thighs are my favorite, and I have been cooking them like this too. So so easy and very crispy skin. This is one of my favorite meals – both because of taste and simplicity.

    • Enid Schmitt says

      Just made oven crispy chicken and it was a home run; easy and delicious. I did marinated my way for 2-3 hours then patted dry before baking.
      Thanks for a great recipe!5 stars

  2. Kathy Kelley says

    Looks very tasty, but my family doesn't like chicken thighs or legs–have you ever tried this with breast meat? I imagine it would turn out dry unless you brine or marinate the breasts first.

    • Mary says

      I think bone-in skin-on breasts would also work, but I really have no idea as far as the cooking times. You'd want to use a thermometer and cook to the temperature, not the above recipe time. If you try it, please let me know how it works!

    • Kathy Kelley says

      Thank you, Mary, I will let you know! I just started brining chicken and pork this year, and am amazed at what a difference it makes in keeping the meat moist and tender even when cooking until well done.

    • Anonymous says

      Kathy ~ I would love to know what you use for your brine. I really want to try it as I have heard many good things about brining

    • Kathy Kelley says

      I just began brining chicken and most pork a few months ago, as we prefer the breast meat in chickens, which usually gets so dry when cooking, and can't bear to eat pork that isn't well-done, also sometimes dry. All I can say is I wish I had discovered brining over 30 years ago! I you'd like to e-mail me at [email protected] I will share my favorite brine recipe with you & also a link to a web site that explains this process very well & has great brining recipes!

    • Marion says

      Chicken breast are thick so I cut them in half and use my meat cleaner to think them out. Then I seasone them with garlic powder salt and pepper and oregano. Rub them with some vegetable oil and bake them. Not for an hour but until the meat juices run clear.4 stars

  3. Eva says

    So, I made these chicken thighs for dinner this evening. O…M…G… Amazing! So delicious and tender and juicy! My older two children raved about it and kept thanking me for making it! My youngest is extremely picky and keeps insisting he doesn't like chicken. I didn't count his opinion tonight, LOL 🙂 Thank you so much for posting the recipe. It will be used often!

  4. Anonymous says

    I have been cooking chicken like this too but I also sprinkle a little Tonys on it. Oh my goodness it is so good!!!

  5. Kalyn Denny says

    Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!

  6. Anonymous says

    I'm cooking this chicken for the second time, my family enjoyed it so much the first time I decided to cook it again. I love that it is so easy to make and the taste is great. Definitely will continue to make this at least twice a month if not more.

  7. Dani says

    I've never cooked chicken thighs before and wasn't sure what to do with them (got some really cheap!). I searched pinterest, found this recipe and tried it out. They were really good! I actually had crispy skin! I need to try this same thing with drumsticks, because last time I tried, the skin was kinda soggy.

    Thanks for a great and simple recipe! 🙂

  8. Colette Eberhart says

    I have a simple chicken thighs recipe that will knock your socks off..place the uncooked chicken thighs in an oven pan (with sides) pour one bottle of any italian dressing you like over all the chicken. Then sprinkle garlic salt over chicken. Make sure to lift each thigh to let the dressing get under it. Bake in preheated 375 degree oven for 1 hour. Serve chicken thighs with couscous (which is available at walmart, if you've never had it, you will absolutely love it in place of rice. it's flavorful , delicious and cheap and cooks in 5 minutes on stove top) and can of peas. Spoon juice from pan chicken cooked in over chicken, couscous & peas!!! I guarantee your whole family will love it….enjoy!

    • Mary says

      I wouldn't recommend this recipe for boneless chicken. The skin provides a lot of moisture and keeps the chicken nice and juicy. You can, however, simply remove the skin after baking, if you aren't a fan of the skin. I hope that helps!

  9. princsdi says

    Made these last week & my hubby & I absolutely loved them! So juicy & we appreciated that they are so easy & tasty without any breading! Thanks for sharing

  10. Katy says

    Been making these for about 3-4 months now and always a big hit with my family minus my would have been monster in law! But then again she never likes anything I make because it’s got too much spices on / in it!

  11. Deena Jones says

    I tried this tonight and it was a HIT!!!! I use Pinterest for all my reipies now and have only left a couple of reviews but I really wanted people to know that this is a keeper. My oven cooks really hot so 20 minutes in I turned it down to 375 and only cooked for 50 min. The family LOVED it. I feel that getting this one down could open the doors to variations. THANK YOU!!!

    • Taylor says

      I followed this instruction since I thought 400 for an hour was too hot. Perfect!! Thank you!

  12. Lillian says

    Made this recipe for my family and I think we now have a favorite! Also roasted red potatoes with zucchini as a side, perfect match!

  13. Florence Alexander says

    Thank you for allowing me to print out the recipe. Some of the sites use videos and go so fast . I am too old to keep up. Other sites that allow you to print the recipes are so full of pictures you need to use 5-6 sheets of paper. That’s too wasteful for a widow on SS.

  14. Randy says

    I am sure it has been thought of, but I have some killer dry rubs that can be used with this recipe. Also, I love my grill for thighs but sometimes weather doesn’t permit, etc. so the oven is “close enough”. Interesting, my rule of thumb is one hour on charcoal, too!

  15. Jacquelyn Crippa says

    I tried to print this recipe and I got 3 pages printed and no recipe. You need to fix that! A good waste of ink!

  16. Lisa says

    Hi! I just wanted to know if it would still taste as great.. if i used boneless and skinless chicken thighs?

    • Mary says

      You cook boneless thighs this way, but the cooking time will be greatly reduced and you won’t have the crispy skin to add flavor.

  17. Alec says

    This really is a family meal must-do! The ease of preperation, and the hands free time for the side dishes, truly make this a 5 star!

  18. Mojibur Rahman says

    I want to know that if i prepared the chicken early in the morning then i like to eat it in evening . what will be the difference of the test

  19. Sharon says

    Mary,
    I just made this for dinner tonight, it was delicious! Considering all the meals we prepare during the course of a year, it’s nice to hear ‘that was a good dinner mama!’ My girls loved it too, ages 7 and 10 that’s hard to please! Thanks for a great recipe!

  20. Nicole says

    I just wanted to let you know I have tried this twice, both times the chicken came out perfect. Juicy and tender, but crispky on the outside. Thanks for sharing the fail proof amazing technique. My DH now referes to it as fried chicken, even thought it’s oven baked.

  21. Jerry says

    thank you for sharing your recipe. I only make 2 at a time, so will watch the time at 400. I use a small toaster-oven. Will let you know how it turns out. If great, I will defrost 4-5 and eat them for lunch. thighs are my favorite chicken.

  22. Lindsay says

    I’ve made this many many times. It’s delicious. My 6 and 9 year old love it! Today, I have a Costco sized bag of wings that I was hoping to start working through. Do you think I could do this with wings? Or are they just not meaty enough?

    If you think it would work, do you have any suggestion as to how long they would cook for?
    Thanks so much!

    • Mary says

      I’ve never tried it with wings, but they should work fine. I can’t guess at the time though. I’d set a timer for 20-25 minutes and check them, then check them every 5-10 until they’re crispy.

  23. Kathy says

    This is how my mother cooked baked chicken most of the time. She covered hers and cooked it lower. She always sprinkled both sides with Lawry’s Salt. It was like it caramelized…..so yummy! I’ve always done it too with mostly legs and thighs. I will add the Olive oil and try that.

  24. Shaun says

    This was the first recipe I used when learning to cook chicken recently, and I’ve now stuck to it every time, when cooking chicken thighs! It is super easy and comes out great every time. Thank you!

  25. Sarah G says

    I have this in the oven now!! I’m using legs. They sound amazing. Saving with sour cream mashed potatoes and bacon green beans!

  26. Jerry says

    I do basically the same thing but I use melted grass fed butter instead of olive oil and it comes out crispy and delicious! I don’t miss fried chicken at all anymore. I gave up breading when I went low carb and I knew fried chicken would be one of the hardest things to give up but this easy method of making crispy chicken has made giving up the fried stuff a breeze.

  27. usps tracking map says

    I ate it at the restaurant and enjoyed it. I tried many times but failed. Today saw your guide I learned a lot and drawn many useful things. I believe this time I will succeed. Thanks a lot!5 stars

  28. Anonymous says

    The chicken thighs were delicious and tender. Made them this evening. Yesterday I was looking for a recipe for baked chicken thighs and came across yours. Thank you for sharing.5 stars

  29. JENN says

    Simple and perfectly crispy! I actually did it in my oven on “convection roast” @ 400 for 45 min. Also seasoned with a beer can chicken rub I make. Thanks Mary!5 stars

  30. Shanthie says

    Hi. Should this be on a baking rack with a pan underneath so chicken isn’t sitting in the fat or just right on the foil? Hope this makes sense.

    • Mary says

      It will work both ways. It’s slightly crispier on a baking rack, but I often skip that to avoid cleaning it later. It will still be crispy when cooked directly on the foil. enjoy!

  31. Gma T says

    Sorry I don’t have a picture, they all disappeared before I got a chance to take I used Himalayan pink salt cause I was out of kosher salt, plus fresh ground pepper, garlic salt, & paprika. They were done before my side dishes were so I turned the oven off & left them in the oven. The skin was so nice and crispy. These are better than fried chicken and juicier too . Thanks for sharing your wonderful recipe!!

  32. abcya says

    A great and new dish from the familiar ingredients. Most importantly, you teach very detailed and easy to understand. Thanks a lot. I will cook for my family.5 stars

  33. Diane says

    Mary,
    I made this recipe for the first time and followed it exactly and it turned out just perfect! ( I baked only 4) The skins were crispy and delicious!
    I made them again today exactly the same way, but the skins were not crispy.
    How can that be??5 stars

    • Mary says

      My guess is that the chicken wasn’t quite finished cooking. Is there any chance it was extra cold when it went into the oven? Sometimes, if I start it straight from the refrigerator OR if the pieces are extra large, it requires a few extra minutes. I just let it cook until crispy.

    • Diane says

      I did put them in right from the fridge and I did notice they were a bit larger than the first ones. I wouldn’t have taken them out except I checked the meat temp and it was 195. Don’t they get more dry the longer you leave them in? Do you check temp and go by that, or just wait till crispy?5 stars

    • Mary says

      I typically judge that particular recipe by how crispy the skin looks. I’ve never actually tested the temperature. Even when I’ve accidentally browned them too long, they haven’t been dry.

  34. Carrie says

    I made this recipe and it was so delicious! And perfectly crispy!!!
    How would the cooking temperature or time differ if I used boneless thighs??5 stars

    • Mary says

      The cooking time would be dramatically reduced for boneless pieces, at least by half. You’ll want to watch them closely the first time and note the different times.

  35. Gertrude DeBoer says

    My thighs are quite large – at least they seem large to me, being 13 ounces each. Would I need to bake them much longer than an hour? We will be having dinner guests so I want to make sure they are done when we want to sit down to eat. 😉

    • Mary says

      Those are very large chicken thighs. I’d expect them to need at least an additional 10 minutes. Typically, once the skin is crispy and golden, they are cooked through. (That has proven true with tiny pieces and larger ones in the past.)

  36. Liz says

    Making this now. Do you leave it uncovered or put foil over it? My guess is not to cover it so the skin is crispy, but I’m afraid of drying out.

    • Mary says

      You are correct. If you cover the chicken, the skin won’t be crispy. It will be nice and juicy without a cover on it.

  37. Jordis says

    Made this tonight, very crispy and tasty, very easy to make. Only thing I did different was I placed the chicken on a rack so it wouldn’t sit in the grease.5 stars

  38. Kristen Smith says

    I have to say that this is my first time ever leaving a review, but this is so good and so simple! I have two very picky 12 year old kids, and I have been trying to cook chicken thighs for so long that they would like (when they are on sale you just cannot beat the price!). This method is so simple and easy! The chicken goes in the oven and you just wait…I would even do this for the in-laws and maybe spend some time on a really nice vegetable…
    But regardless, my kids and husband love this easy recipe and I have made it 4 times since discovering a month ago.
    Thank you! I will be subscribing to this blog for sure!

  39. Heather says

    I make these once a week. I just change the spices up, and tailor to my families tastes. The skin comes out so crispy and yummy every time!!5 stars

    • Maribel says

      Hello,
      Question, I don’t mean to sound dumb, but the chicken goes in uncovered? I always feel like that makes chicken dry. Thanks for your time.5 stars

    • Mary says

      Yes, it has to be uncovered in order to get deeply browned and crispy. I promise you that with the skin on, it will not dry out a bit.

  40. Nat says

    Perfect chicken thighs with tasty, crispy skin! Used paprika and garlic powder/salt along with the sat/pepper/oil. Amazing!! Tastes like Luby’s (if anyone is familiar with that restaurant).5 stars

    • Mary says

      I typically don’t touch them while they’re cooking. You can start them skin side down though and then flip them half way through to make sure the skin is crisp all the way around each piece. Enjoy!

  41. Kathie says

    I made this and loved it! Thank you! So delicious and unbelievable crispy. Even heating up the next day it was still yummy. This is a keeper for sure!5 stars

    • Mary says

      If you’re using bone-in chicken breasts with the skin on, this recipe should work the same way. For boneless cuts of meat, you’ll need to reduce the cooking time significantly and it will not be a “crispy” chicken.

  42. Vicky says

    My FAVORITE way to bake chicken. So simple, so full of flavor and crispy just like it’s been fried! I have to admit that I haven’t used the exact same seasoning twice—i change it up to reduce the salt, but it always turns out delicious! This recipe has a permanent place in my recipe box. Thanks for sharing it!5 stars

    • Mary says

      That is all about making cleanup easier. You are welcome to skip the foil. It won’t affecting the cooking results one way or another.

    • Mary says

      Yes, you can. However, the chicken won’t be crispy without the skin. And you’ll want to significantly reduce the baking time.

  43. Rae says

    I’ve made this crispy chicken recipe 3 times in the last month and it is simply delicious. I’ve missed eating fried chicken in the past, but I don’t anymore! This recipe has not disappointed. Vary the seasoning as you like.5 stars

  44. Ashley says

    This recipe is great, but be aware that the chicken may come out charred if you cook it for a full hour. Be sure to check it after 40 minutes if you want it to look more like the pictures. The first time I made it as instructed and the skin turned completely black, but the chicken still tasted good and the inside was perfectly juicy.5 stars

    • Shelly says

      We literally just finished eating this chicken for dinner and it came out juicy and perfectly golden! I used a whole cut up chicken and every piece was cooked the same. Maybe your oven temperature is off!

    • Shelly says

      I just got done making this for dinner and followed instructions exactly as stated. My chicken came out juicy and golden. Maybe your oven cooks at a higher temperature than what you set it at!

  45. Brandy says

    This was great I sprayed olive oil over the chicken then put salt, pepper, garlic powder and paprika baked it for about 50 minutes. I took the chicken out of the oven and let it sit while I finished the side dish. It was very tasty, crispy and juicy. Thank you for the wonderful recipe.5 stars

  46. Danielle says

    I usually season and cook this 30 mins skin side down. After I take out the pan and put water under the rack and flip the chicken skin side up and sprinkle with chopped up rosemary. Bake for another 20 minutes or until the skin starts to sizzle. Skin comes out crispy and chicken is moist.5 stars

    • Mary says

      Yes, chicken thighs have a higher fat content than breasts. The long cooking process does render a lot of it out (you’ll see a great bit of liquid fat in the bottom of the pan after cooking). But as a rule, chicken thighs will always be fattier than breasts, but that’s probably why they taste so amazing. 😉

    • Samantha says

      Trying the baked chicken tonight for dinner..can’t wait will leave a update .thank you for all ur amazing receipts..bless you…

  47. Kathleen says

    I’ve been using your recipe since November and these are a huge hit with my family. I add onion powder, garlic powder, and Italian seasoning along with the salt and pepper and they turn out great!5 stars

    • Mary says

      For bone-in chicken, it should be about the same. Drumsticks might be a few minutes less, the whole leg (with drumstick attached to the thigh) might take a few more minutes. Chicken pieces vary greatly in size, so I typically just keep an eye on the oven when making this with different sized pieces.

  48. Sarah says

    This recipe sounds fantastic but unfortunately only have bone-in chicken breasts in my refrigerator right now. Any suggestions on how to recreate something similar with breasts? Thanks!

    • Mary says

      If you’ve had luck cooking meats in the toaster oven before, it should work fine. All ovens are different though, so I can’t speak to how it will work in yours.

  49. Tracy says

    I myself love this. Chicken is very juicy and not at all oily. I do lift the skin and place some seasoning. However no one in my family likes dark meat. Do you have a suggestion of how to long to cook a couple of breasts?5 stars

    • Mary says

      If they’re bone-in skin-on chicken breasts, the time will be about the same. Watch for crispy golden skin and remove from the oven at that point.

    • Mary says

      This can be made early in the day, Karen. However, the chicken won’t be as crispy when reheated. You can reheat in a skillet on the stove (skin side down) or in the microwave.

  50. Evonne says

    This recipe is a keeper! Less than 5 mins to marinate and straight into oven. The thighs took about 40 mins to cook in my oven. My partner commented the skin was crispy and yet the meat was tender. I’ll try other seasonings the next round.5 stars

  51. Letty says

    If I’m making only 2, would they still have to be cooked for an hour? Not sure if the amount makes a difference.

  52. Vicki says

    I absolutely love this recipe. When hubby said this is really good we know it’s a keeper. Now my question is can you cook the same way with the leg attached?5 stars

  53. Linda says

    This sounds great but because I am severely diabetic, can I use skinless, boneless breasts instead. perhaps cutting down on cooking time? Thank you Mary.5 stars

    • Mary Younkin says

      You’ll want to reduce the cooking time significantly, Linda. Boneless breasts cook much faster than bone in pieces of meat. Depending on size, that could mean between 10-20 minutes TOTAL cooking time.

  54. Isabelle Cross says

    Trying this tonight! Can’t wait it looks so good. I put more seasonings on it than just salt and pepper but it was so easy. I will definitely leave a review when it’s done! Thanks!

  55. Beth Walters says

    Thinking of doing a whole, spatchcocked chicken this way; still just an hour cooking time, or would you increase it?

  56. Brian says

    What sides would you recommend ? I am pretty excited to try this dish……hopefully its taste as good as it looks.

    • Mary Younkin says

      I hope that you enjoy the chicken as much as we do, Brian. I’d do the rosemary potatoes and maybe some roasted broccoli. (I’d add it to the oven separately near the end of the chicken cooking time

  57. John Rutledge says

    Won’t grease get all over the oven if you don’t cover the pan? If you cover the pan won’t that ruin the texture of the skin?

    • Mary Younkin says

      I’ve never noticed the grease in the oven, but I cook bacon in there too. It sure beats the messy stovetop alternative. If you cover it, you won’t get a crispy skin at all.

    • Marge says

      Losely cover in the oven with a sheet of parchment paper to keep spattering to a mimimum in your oven. I do it for anything that can spatter.

    • Alyssa says

      I never had grease get anywhere in the oven from cooking this, however the chicken does sit and cook in the fat in the pan after awhile so if you’d like it to be crispier you can put it on a rack over a baking sheet. I don’t see how grease would get all over the oven

  58. Peggy says

    I love that this is easy and gluten free. I am Celiac and so many recipes are complicated but this sounds easy and delicious!5 stars

  59. Callum says

    Tried this tonight and it was fantastic. I through in smoked paprika, garlic and onion granuals with a touch of Sumac!

    Amazing!5 stars

  60. Su Ann says

    Going to try this tonight. Do you cook the chicken skin side down or up? The recipe started with skin side down but it also say to flip and season. I’m assuming skin side down but wanted to confirm. Thank you and looking forward to your reply.

    Su Ann

    • Mary Younkin says

      Hi Su Ann. You’ll want to start with skin side down, sprinkle with spices, and flip it over skin side up to season the other side and cook it. Enjoy!

  61. Patti says

    Too easy!!! Chicken skin was perfectly done! I don’t normally cook or eat with skin on, but my other half likes it , and this is the first time it actually turned out. Must have oven at 400 , 350 doesn’t crisp.Who knew???? Thanks5 stars

  62. Barbara Fields says

    Great recipe! I have made these chicken thighs this exact same way per the recipe at least 4 times and they are literally the best ever and the skin is perfect! My husband loves them and that is hard to do!5 stars

  63. Pat says

    Great crispy chicken. I have done this method several times now. Doing it right now with a bunch of chicken thighs. Love the crispy skin and the meat is moist. Thanks.5 stars

  64. Saldanha A Ridley says

    This was very tasty; however next time, I’ll try with a roasting rack to prevent the bottom skin from getting soggy. Otherwise a keeper.4 stars

    • Mary Younkin says

      You shouldn’t need to double the baking time, Lala. Just make sure it all fits on the pan with air space between each piece of chicken. You might need an additional 5-15 minutes though.

  65. Joseph says

    My wife always made oven fried chicken for me which was one of my favorites. After I lost her to cancer I have tried to replicate her recipe but could never quite nail it. Now I know what I was doing wrong … no flour or coating is needed. I only added some Italian seasoning and garlic powder to this recipe and BAM! Just like she made minus the love.5 stars

    • Mary Younkin says

      I love this so much, Joseph. I’m thrilled that you enjoyed the chicken and that you have such a beautiful memory of your wife making something similar.

  66. Shannon says

    I tried this recipe…soo simple and it came out crispy and juicy….I will definitely be making this again. Thank you for sharing your recipe.5 stars

  67. Shirley Brewer says

    This recipe says put chicken skin side down then turn and season And oil Skin side up so do you cook it skin side down or skin side up ?

  68. Terri Archambault says

    Wondering if I can use this recipe to oven roast an entire chicken. If so how long would I cook it? Would it still be at 400 degrees?

    • Mary Younkin says

      Hi Terri! This isn’t the best method for oven roasting, as the times definitely will be different. If you search “oven roast whole chicken” on the site though, you’ll see tips for doing just that.

    • Mary Younkin says

      This particular recipe and the lengthy cooking time relies on bone-in chicken with the skin (the skin is the crispy portion.) There are several oven-baked, broiled, and stove-top recipes here for boneless chicken though.

  69. Carolina says

    These are a fave in our household. Everyone thought I was slaving in the kitchen for hours. I put these in oven with your baked potato recipe and they both turned out delicious. So yummy.5 stars

  70. Catherine says

    The easiest, tastiest, crispiest and beautifully moist chicken ever – served hot or at room temperature.. A firm family favorite!!5 stars

  71. Samantha says

    Delightfully easy and delicious! I just used Lawry’s for seasoning. I baked the whole chicken, cut up, and removed the smaller parts earlier. I could have been making this my whole life! Well time to turn over a new leaf. Thanks for sharing!5 stars

  72. lu states says

    i want to cook this tonight, but wonder how to cook the corn pudding ( 350* oven ) at the same time as the chicken ( 400* oven ) ? i am a lousy cook so i can’t ” wing ” it like most cooks. thanks !

    • Mary Younkin says

      I would probably compromise and cook both at 375. Watch the corn pudding for doneness a few minutes early and know that the chicken might need a few extra minutes bumped up to the higher temp at the end. Enjoy!

  73. Merry says

    So easy delicious and crisp!!! Will be making this recipe forever! I added some sprinkles of garlic powder and paprika for extra flavor.5 stars

  74. Robert says

    Good basic recipe! Make ahead for Lunches/Dinner throughout the week, Reheat using your favorite BBQ Sauce or remove chicken from bones and make Chow Mein /Fajitas/or just a chicken salad! Or a good hearty soup! Thanks for the recipe! Will definitely make again! (I have also tried the fried version also excellent!)5 stars

  75. Linda Soto says

    I’ve been making chickens thighs like this but I alwys kept it at 350 so now I’m going to try at 400 What I put on it is the same thing you do but sometimes I add onion powder too and it adds a good taste to it
    Linda Soto5 stars

  76. JoAn says

    My husband bakes chicken thighs in the oven with olive oil on them but they spatter and make a mess of the oven. He bakes them 2 hours at 350. They are very tender and crispy but what a mess in the oven. Any suggestions?

    • Mary Younkin says

      Unfortunately, if you want the chicken to be crispy, it can’t be covered with foil or a lid in the oven. You could try placing a splatter shield over the top (as long as yours is all metal) that would greatly reduce the number of splatters. I’ve never used one in the oven, but I think it would work.