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}
Michele says
Which rack do you put sheet pan?
Mary Younkin says
Center oven rack, Michele.
Janice Jones says
Great Recipe…I marinade the thighs in Italian dressing for 4 hours
Mary Younkin says
I’m glad that you love the chicken, Janice!
Cindy says
Please let me know. Do you cover the chicken?
Mary Younkin says
I do not cover the chicken, Cindy.
Pam says
Delicious! How do I rewarm leftovers?
Mary Younkin says
I typically just reheat in the microwave, Pam. It won’t be quite as crispy as first baked, but it also won’t dry out. Enjoy!
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.
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.
Flo says
Can you use frozen chicken thighs?
Mary Younkin says
Sure, just thaw them before cooking, Flo.
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.
Mary Younkin says
I’m so very happy that you love the chicken, Shannon!
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 ?
Mary Younkin says
You’ll cook the chicken skin side up, Shirley.
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.
Mitchell Smith says
Would the recipe work for boneless chicken?
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.
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.
Mary Younkin says
I’m so happy that you love the recipes, Carolina!
Melanie says
Love the easy delicious recipes!
Mary Younkin says
I’m glad you’re enjoying them, Melanie!
Catherine says
The easiest, tastiest, crispiest and beautifully moist chicken ever – served hot or at room temperature.. A firm family favorite!!
Mary Younkin says
I’m thrilled that you love the chicken, Catherine!
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!
Mary Younkin says
I’m happy to hear that you’re enjoying the chicken, Samantha.
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!
Lisa says
Yum!
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.
Mary Younkin says
I’m thrilled that you’re enjoying the chicken, Merry.
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!)
Mary Younkin says
I’m so happy to hear that you’re enjoying the chicken, Robert! We just made another big batch of it yesterday as well for lunches this week.
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 Soto
Mary Younkin says
I’m glad you like the chicken, Linda!
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.