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}
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!
Mary Younkin says
I hope you love it as much as we do, Isabelle.
Beth Walters says
Thinking of doing a whole, spatchcocked chicken this way; still just an hour cooking time, or would you increase it?
Mary Younkin says
I would check it around the 45 minute mark, Beth. My guess is that it will take about an hour.
josie says
any alterations to the recipe if you want to substitute chicken breasts for thighs ?
Mary Younkin says
As long as they’re bone-in, they should cook the same way, Josie.
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
Brian says
Do you have a recipe for the roasted broccoli
Stuart says
Wow! Wonderful chicken – and so simple – thank you x
Mary Younkin says
I’m so glad you enjoyed the chicken, Stuart!
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
DOUGLAS says
WHEN YOU SAY 400 DEGREES IS IT IN CELSIUS OR FARENHEIT
Mary Younkin says
400°F
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!
Mary Younkin says
I’m so glad you like it, Peggy!
Linda M Flynn says
how many calories in this chicken?
Mary Younkin says
Hi Linda, the calories are listed in the recipe card. Enjoy!
Lisa says
I love your baked chicken recipe, may you notify me for more Ideas.
Roberta says
Doing this today was going to fry then saw your recipe looks delish. Thanks for a healthier cooking method
Mary Younkin says
I’m glad you like the chicken, Roberta!
Callum says
Tried this tonight and it was fantastic. I through in smoked paprika, garlic and onion granuals with a touch of Sumac!
Amazing!
Mary Younkin says
That’s awesome, Callum. I’m glad you enjoyed the chicken!
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!
Richard king says
I tried it and my kids love it.
Mary Younkin says
I’m so glad you are enjoying the chicken, Richard.
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???? Thanks
Mary Younkin says
I’m so happy that you guys loved the chicken, Patti!
Myrna says
Did you put the oil in the skin?? I do and turned crispy
Myrna says
Love this recipe, thanks
Mary Younkin says
I’m so happy to hear that you love this chicken, Myrna!
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!
Mary Younkin says
I’m so happy to hear that you are enjoying the chicken so much, Barbara!
Karyn Dixon says
Making these tonight! Can’t wait, they look awesome! Thighs are my fav part of the chicken.
Mary Younkin says
I hope that you love the chicken, Karyn! (Thighs are my favorite as well!)
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.
Mary Younkin says
I’m so happy that you love the chicken as much as we do, Pat!
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.
Mary Younkin says
I’m glad that you liked the chicken!
Lala says
If I double this recipe do I also double the baking time?
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.