Let Me Tell You About These Baked Chicken Pieces
If I had a quid for every time someone messaged me about how to make chicken not taste like an old shoe, I’d probably be on a beach somewhere. Anyway, these Juicy Baked Chicken Pieces are my go-to—especially on those nights when I can’t be faffed to do anything elaborate. You know, the nights when you stare at the fridge, looking for dinner inspiration, and the chicken just stares right back at you? Yeah, that’s when this comes out. Actually, my mum used to make something sort of like this, except—sorry, Mum—mine’s a bit juicier. Or at least I think so. Oh, and I once dropped a piece behind the oven, and to this day, I still wonder if it’s there…
Why I Keep Coming Back to This Recipe
I make this when the weather’s rubbish and I want comfort, or sometimes just because my family goes bananas for it (even that one picky eater who claims to hate chicken—she scoffs it down, go figure). It’s forgiving, which I love, because I often forget to marinate or measure anything properly. One time I left it in the oven a bit too long, and weirdly, everyone still said it was delicious, so there’s that. Plus, you don’t get a dry mouthful of sawdust, which is something I think we can all appreciate.
Right, Here’s What You’ll Need
- About 1.5 kg (or just a big pack) of chicken pieces—drumsticks, thighs, or even a pack of mixed bits. If I’m totally honest, I sometimes use boneless thighs when I feel lazy. My gran always bought from the butcher, but supermarket stuff gets the job done too.
- 2 to 3 tablespoons olive oil (if I’m out, I’ve just used melted butter—kinda decadent)
- 4 cloves of garlic, minced—jarred garlic works in a pinch (no judgment here)
- 1 teaspoon paprika (smoked or sweet—use what you have, or just skip if you can’t be bothered)
- 1 teaspoon dried oregano OR thyme—sometimes both
- 1 lemon, juiced (I’ve even used a lime before; it’s fine either way)
- Salt and pepper—a decent pinch of each
- Optional: a pinch of chili flakes for a subtle kick (I don’t, because of the small folk in my house)
So, How Do You Actually Make It?
- Preheat your oven to about 200°C (that’s 400°F for my pals across the pond). If you forget and put it on too low, it’ll still work, just takes longer.
- Chuck the chicken pieces into a big bowl. Pour in the olive oil, then throw on your garlic, paprika, oregano, and a good squeeze of lemon. (Here’s where I sometimes just use my hands to mix, but tongs do the trick if you don’t like getting mucky.)
- Toss it all around until the pieces are coated. Don’t worry if the marinade looks a bit… patchy. It comes good in the oven!
- Lay the chicken out on a foil-lined baking tray. Don’t crowd them, though—trust me, I’ve tried. They steam instead of bake and you get soggy skin. Not the vibe.
- Sprinkle over some salt, pepper, and maybe chili flakes. Put in the oven, middle rack. Set a timer for 35 minutes—then check. (I usually sneak a little taste of the crispy bit that’s stuck to the tray. Perks of being the cook.)
- If you want *really* brown, juicy chicken, stick it under the grill/broiler for a last 3–5 minutes. Sometimes I skip this if my toddler’s threatening to mutiny.
- Let it rest for a hot minute before serving—otherwise you’ll burn your gob. Or don’t, if you like living dangerously.
A Few Things I Figured Out Along the Way
- Actually, I find it works better if you marinate for an hour, but honestly, 10 minutes is all I usually manage.
- I once tried adding honey. It sorta caramelized, but also stuck to my tray and I lost half my dinner to scrubbing.
- Don’t worry if the chicken looks a bit anemic halfway through. The magic happens at the end!
Things I’ve Tried (Some Worked, Some Didn’t)
- Once swapped out the paprika for curry powder—pretty tasty, actually.
- Rubbing a bit of yogurt or a spoonful of mayo into the marinade made it even juicier (though it looks odd before baking). Highly recommend.
- Subbing chicken breast pieces in—honestly? Not as juicy, gets dry. Use thighs or drumsticks if you can.
- I once put rosemary instead of oregano and my youngest said it tasted like Christmas tree. Not in a good way.
Do You Really Need Fancy Equipment?
Not really. You want a big bowl and a baking tray. I sometimes use a roasting rack, but foil on a tray is just as good. If you don’t have tongs, use your hands (wash ’em after, obviously). Oh, and an oven. Microwave enthusiasts—sorry, this isn’t for you!
What About Leftovers?
Store any leftover chicken in an airtight tub. Fridge: up to 3 days—though, honestly, in my house it never lasts more than a day! You can freeze it, but sometimes it dries out so I don’t really bother (unless I’m off on holiday or something).
What I Love to Serve With My Chicken
I usually plop these on a mountain of mashed potatoes or even buttery rice—my youngest likes hers with ketchup (blasphemy, but whatever). Sometimes I just chuck them in a wrap with crunchy lettuce and whatever sauce I can dig form the back of the fridge. They’re good with a fresh salad too, especially on a hot day—wait, who am I kidding, I make this rain or shine!
Things I Learned the Hard Way (Trust Me!)
- I once tried rushing the baking, turning up the oven to max. Regretted it—burnt outside, raw in the middle. Eek.
- Don’t skip letting the chicken rest for a few minutes, it really keeps it juicier (I used to just snatch one right away, but man it was lava-hot)
- Line your tray, seriously. The caramelized bits are great for “chef’s snacks,” but the washing up isn’t worth it otherwise.
Some Questions Folks Have Actually Asked Me
- Can I make this with just wings? Absolutely. You might want to check after 25 minutes—they cook faster and, honestly, are even tastier (I reckon).
- Is it OK to use frozen chicken? I mean, yeah, but defrost it first. If you skip that, it sort of leaks weird water, and it’s not pretty.
- Can I cut down the oil? Sure, but you lose a bit of that “Wow, this is juicy!” feeling. I’ve done it when I’m feeling virtuous, but usually I just go with the flow.
- Why does my chicken come out dry? Probably cooked too long, or used breasts instead of thighs. Or forgot to oil it enough. Happens to the best of us!
- Is it safe to eat straight away? Yes… unless molten cheese is involved! But, yes, just be sure it’s cooked through (juices run clear—not pink).
Oh, and if you want to make it look fancy—add a few lemon wedges and a sprinkle of herbs just before serving. Looks proper posh for almost zero effort! On second thought, maybe just eat and enjoy—who cares about fancy plates?
Ingredients
- 8 bone-in, skin-on chicken pieces (thighs or drumsticks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
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2Pat the chicken pieces dry with paper towels and place them in a large bowl.
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3Drizzle olive oil over the chicken. Add salt, black pepper, garlic powder, smoked paprika, dried thyme, and onion powder. Toss to coat the chicken evenly.
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4Arrange the chicken pieces, skin-side up, on the prepared baking sheet. Make sure they are not overcrowded.
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5Bake in the preheated oven for 35-40 minutes or until the chicken is golden brown, the juices run clear, and the internal temperature reaches 165°F (74°C).
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6Let the chicken pieces rest for 5 minutes before serving. Enjoy hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
34 gg
Fat:
18 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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