Description
Oven Chicken That’s Crispy Outside and Juicy Inside is a weeknight lifesaver! Get tender, juicy meat and golden skin with my easy method.
Ingredients
Scale
- Main Ingredients:
- 2–3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- Flavor Boosters:
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Pantry Staples:
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Finishing Touches:
- Lemon wedges, for serving (optional)
Instructions
- Prep Your Chicken:: First things first, get those chicken pieces out of the packaging and pat them DRY. And I mean, really, really dry. Use paper towels like you’re trying to get a toddler ready for bed after a bath. This step, honestly, is game-changing for that crispy skin we’re chasing. Don’t skip it! I once thought “eh, it’s fine,” and ended up with slightly soggy skin. Lesson learned. You want that moisture gone!
- Season with Love:: In a big bowl (or directly on a clean baking sheet if you’re feeling brave and don’t want extra dishes, which is me, always), toss your dried chicken pieces with a generous drizzle of olive oil. Then, sprinkle over the fresh rosemary, thyme, garlic powder, smoked paprika, salt, and pepper. Use your hands – yes, get in there! – to really rub that seasoning into every nook and cranny. Make sure each piece is coated evenly. It should smell amazing already, honestly.
- Arrange for Crispy Glory:: Lay the chicken pieces skin-side up on a baking sheet. I like to use a wire rack set inside the baking sheet; it allows air to circulate all around the chicken, which is a total pro move for that truly Oven Chicken That’s Crispy Outside and Juicy Inside magic. Make sure they’re not crowded, giving each piece its own little personal space. Crowding means steaming, and we want crispy!
- Initial High Heat Blast:: Pop that baking sheet into a preheated 425°F (220°C) oven. Let it roast at this higher temperature for about 20-25 minutes. This initial blast of heat is crucial for rendering out the fat and getting that skin beautifully golden and crackly. You’ll start to hear the sizzle and smell the magic happening, it’s truly wonderful. Keep an eye on it to prevent burning!
- Lower and Slow for Juiciness:: After that initial high-heat roast, reduce the oven temperature to 375°F (190°C) without opening the door too much. Continue to roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. A meat thermometer is your best friend here, honestly. This lower temperature ensures the chicken cooks through without drying out, keeping it incredibly juicy inside.
- Rest and Serve:: Once cooked, pull the chicken out of the oven and let it rest on the baking sheet for 5-10 minutes before serving. This resting period is super important; it allows the juices to redistribute throughout the meat, making it even more tender and delicious. Serve with those fresh lemon wedges if you like a little bright finish. The skin should be gorgeously golden and crisp, while the inside is oh-so-tender!