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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…
Fabulous recipe made for wife and I with white rice.
I’m so glad you liked it Fenton, thank you for your comment!
Loved it! Mine actually looked just like the picture. That never happens!
Does the chicken get covered ?
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.
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.
I have lost track of all the times I have used this recipe. Always great!
This is my go to baked chicken recipe. I’ve made it multiple times, and it’s always so delicious. Picky husband even likes it. Sometimes it takes longer depending on the size of the chicken, what pieces I’m using, and the type of oven. Used all thighs last night and it took 45 minutes – perfect! So glad I found this site since I hate cooking.
I added onions, green bell peppers and McCormick Montreal chicken seasoning to give it more flavor. This recipe does not cook in one hour as specified. It took me one hour and forty minutes. The last forty minutes had to be cooked on 450 to finish. Very tiring and won’t make again. But very tasty after I added extra ingredients.
It may have taken you longer because you added vegetables that release thin juices. When you add vegetables to anything it takes 15-30 minutes longer
Perfect and simple to make. My husband loved it!
We really enjoyed it! I had 4 thighs and 6 drumsticks and wanted a way to cook them deliciously. I was surprised how perhaps taking the chill off the chicken in step one made a difference I think. I’d never done that before. I prepared it to the letter with the exception of using a roasting pan vs baking sheet and added red, yellow and green bell pepper slices (about 1/3 of each). Highly recommend! Pairs so well! It forms a bit of a tasty jus, if you will, that adds the basting of the chicken technique. I did so by first roasting the chicken solo for 30 min uncovered as recipe indicates, then added the bell peppers and covered the chicken as suggested at the 2nd temperature. Tip- if you use add peppers, during the last 5 minutes uncovered under broiler to crisp the skin, tuck the peppers underneath. Delicious!
Love it! Simple yet delicious. Thank you.
This is a very easy recipe- it’s simple but delicious
I cannot thank you enough for this beautiful recipe!!!!! I just made it tonight after going to the meat market yesterday with a whole cut up chicken. I was looking for recipes and came across yours. My two teenage daughters (super picky) and my husband said “omg this is so good!!!!” They all finished their plates!!! I made it exact, easy peasy!! They all asked when I will make it again. I will make probably next week as wel :) so awesome, so happy to see all of them clear their plates…thank you so much :)
I’ve made this recipe a handful of times. My picky 11yr old son and husband love it! It’s the only one I use. Thank you!
I love making this recipe its amazing:)
LOVE IT!now my go to recipe.
Bake covered or uncovered?
Hi, Norn! Bake uncovered. Enjoy!
I searched and searched for just a regular baked chicken recipe where I needed to make about 30 pieces of chicken for church. Well I am so happy that I found your recipe …cooked it exactly like you said and it got crispy and it was perfect. I now will make pieces for myself just to have on hand
Hola. Can i make this dish in a crock pot?
Hi, Beatriz! Emma here, managing editor for Simply Recipes. I don’t recommend trying this recipe in the crockpot. In this case, the oven-cooking method is just too different from how the chicken would cook in the crockpot. You might try this recipe for Slow Cooker Chicken Casserole instead.
In today’s modern chicken processing plants. machines cut the bird into parts (and skin & debone certain cuts). The bad news is they make a mess of the chicken skin. The good news is that this can be turned to your advantage! When seasoning the chicken, don’t bother seasoning the skin; the seasoning won’t penetrate. But use the ragged edges to sneak the seasoning directly on the meat! An couple of fingers can slip right underneath to spread it around nicely. Makes a HUGE difference!
Great tip, thanks Danny!