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}
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.)
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.
Laura says
Does it also co.e out crispy with breast and legs
Mary says
yes, as long as the pieces are bone-in with the skin on. Enjoy!
Jojo says
Easy ,fast, crispy, great 👍
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.
Healthy Kitchen 101 says
How much crispy it is? Because I think with some simple ingredients it won’t be really crispy without flour.
– Natalie Ellis
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!
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!!
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.
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.
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).
Lisa says
Going to make this soon! Looks yummy! Do you flip them half way through the cooking time?
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!
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!
Martha Gonzales says
Can you use chicken breast instead of thighs???
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.
Vicky says
They might be dry- thighs have more moisture and fat.
Bobbi Martinez says
Cook chicken up ??
Heather says
My family and I love this!! Inmake it once all week almost and just add spices to our tastes.
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!
Laura S Weissman says
Just curious …. what is the point of lining an aluminum half-sheet pan with aluminum foil?
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.
Penny says
Can you use boneless, skinless chicken thighs?
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.