Classic Baked Chicken
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Rena
I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans. I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren’t touching and they were wonderful too. I didn’t get a chance to make the gravy and was sad about that because the drippings were yummy but sort of baked on but will try next time. Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent.
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Diana
This is my favorite recipe I use it almost everytime I bake chicken!! I’ve used it for years!!
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Elise Bauer
Great Diana, I’m so glad you like it!
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kathryn
i loved it so simple but very elegant i served with Spanish rice
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Thomas
That works. 205c or 350f for 30 minutes. Check and roast till the fluid is clear. I add chopped onion and salt and pepper, but I like bbq on top. That’s me.
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Rae
Can I marinade the chicken the night before?
And using a traditional oven You hit bake?
But if I use my
convention oven with a bake and roast option which do you recommend?-
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Sara Bir
Hi Rae,
This recipe has no marinade, so if you want one, try a different recipe (like this one with honey mustard).And using any setting on your oven will result in cooked chicken, but why not stick to the “bake” setting for your first try. I do love the nicely browned results I get from the “convect/roast” setting, but it can bake things a little faster. Sometimes too many settings on an oven confuses me! I just want to turn it on and make my food. Do you feel that way, too?
In any case, press on, and make that chicken! You can do it!
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Teresa
Excellent! I was testing a new stuffing recipe for Thanksgiving and needed a chicken recipe that would be bossy as an accompany. This baked chicken was perfect and delicious. My adult chicken asked what I’d done to the chicken
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Stacy L
What kind of pan/ roaster are you using for the classic baked chicken? The one in your photo. I’d be interested in using that too!
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Summer Miller
Hi, Stacy! I’m Summer, an editor here at Simply Recipes. I asked the photographer where she found the pan, and it was gift to her. She doesn’t know the origin. I’m sorry. She thought it might be French. Here’s a link to one that is similar.
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Stacy
Thank you!
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Bayou Andy
Loved it. Simple, but very tasty. Threw sliced bell peppers and onions and some garlic in second baking time. Yum!!! Way to go Elise.
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Elise Bauer
Yum indeed! Thanks for your comment Andy!
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Mary
I think this recipe was amazing!
Can it be done with turkey pieces? I would much rather cook a turkey this way with this taste than cooking a whole turkey. I never stuff my turkey, I cook dressing separately. I loved the flavor of the chicken and I want to duplicate it with turkey. I realize it will take longer but if you have any tips I would love to hear from you. I did use some lemon pepper as a seasoning.-
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Carrie Havranek
Hi, Mary! I don’t see why not. It may take a little longer to bake as you mentioned, as turkeys are bigger than chickens! Keep an eye on it as it cooks–you might need to tent it with foil at some point if it looks like it’s browning too quickly. Let us know how it goes!
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KIM
Thank you for a delicious baked chicken dinner tonight. The instructions were perfect for me. I dislike trying to cook chicken it never comes out the same for me, usually dry so I try not to cook it! However, I have printed it so I can repeat! I am bookmarking your website to use for future cooking…
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fenton whalen
Fabulous recipe made for wife and I with white rice.
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Elise Bauer
I’m so glad you liked it Fenton, thank you for your comment!
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Joanna
Loved it! Mine actually looked just like the picture. That never happens!
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Anne
Does the chicken get covered ?
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Summer Miller
Hi, Anne — No need to cover the chicken while it’s baking. When you take it out of the oven, tent the chicken with foil to keep it warm while you make the gravy.
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Gary
I love this recipe, it reminds me of the baked chicken my grandmother Jane would serve me when I was a kid. She was born on 1878, and in the 1960’s and early seventies I lived with her. I gotta tell you the first time I made this chicken I literally ate it with a tear in my eye. Made me miss Granny.
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Daniel
I have lost track of all the times I have used this recipe. Always great!
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Can you just use beri beri on the chicken rather this spice mixture, and how much would you use?
Hi Rachel, do you mean peri peri? The chicken would probably be terrific that way! But I’m not sure how much to use, as some powders can be quite spicy, and everyone’s tolerance is different, too. Taste a little bit (dry, I know, it’s weird) and see how potent it is before seasoning the chicken.
This is just excellent! I wish I could post a picture. Made gravy with mashed potatoes and green beans. I have a happy wife!!!
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Fantastic, John, thank you for your feedback!
This is super helpful! Thank you for sharing. May the Lord Jesus bless y’all.
Excellent and clean eating!
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Lick your fingers good! I don’t know why, but working with bone in chicken parts always seems intimidating. With this recipe, it couldn’t be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!
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