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}
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.
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.
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!
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.
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.
GLORIA ANDERSON-BARTLETT says
IS THERE A SIMILAR RECIIPE USING CHICKEN BREASTS?
Mary says
You can make this using bone-in chicken breasts as well.
Donna Wink says
When I have bought Chicken Thighs, they have so much fat in them, Does that fat cook away? I don’t buy them because of all the fat, but I love them
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…
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!
Kara Lee says
How would I adjust temp or cooking time with legs?
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.
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!
Donnell Burnside says
Can you use a toaster oven for 4 pieces of Chicken
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.
Cindy says
Finally a method that works and produces tasty chicken!
Mary says
I’m thrilled that you like the chicken so much, Cindy!
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?
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.
karen says
Can these be made earlier in the day and if so, how do you reheat them? Thanks
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.
Julie Khoury says
Do you cover the chicken when you put in the oven? or is it uncovered? thx
Mary says
The chicken is cooked uncovered, Julie.
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.
Mary Younkin says
I am thrilled that you both enjoyed the chicken, Evonne!
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.
Mary Younkin says
It’s the same cooking time for fewer pieces, Letty.
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?
Mary Younkin says
It works exactly the same way, Vicki.
Anne says
Very simple yet delicious recipe. Cant wait to try this tonight. Thanks for sharing
Mary Younkin says
I hope you love the chicken, Anne.
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.
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.
Samantha says
Just got done eating dinner I made baked chicken.it was a family hit.thank you so much….
Mary Younkin says
I’m so happy to hear that you enjoyed it, Samantha.