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 Baked Chicken
I am so very happy 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.
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!
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.
Oven Baked Chicken Recipe
- 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.
Oven Baked Crispy Chicken
Ingredients
- 6 – 8 bone-in skin-on chicken thighs
- 1 ½ – 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
{originally published 10/9/14 – recipe notes and photos updated 10/11/21}
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
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!
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.
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.
Carol says
How much oil in total for 6-8 pieces?
Mary says
About 2 tablespoons should be fine. Enjoy!
Sallie says
Do you cover the chicken with the foil? Or bake it uncovered?
Sounds delicious..
Mary says
The chicken cooks uncovered. Enjoy!
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.
Vicky says
This was quite good! So easy to make!
Donna says
I’ve been doing this for years only I add paprika. It is a great dinner. Thanks for putting it up.
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.
Deb/Illinois says
Tried your recipe. ..love it… Thanks fir shareing.
Gamliela says
Finally a recipe that works well and is so awesome!
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!
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!
Amara says
Do you cover the chicken when you bake it? Or is it put in without being covered the entire hour it’s cooking?
Mary says
I cook the chicken uncovered. If it is covered, it will not be crispy.
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.
Cynthia Lopes says
How about the breast how do i cook it with this recipe
Robbie says
I was suppose to use olive oil but I used butter and I didn’t use foil either
Jill Bryant says
Can you use vegetable oil instead of olive oil ?
Mary says
That will work fine.