Use a combination of your favorite pieces for this 5-star, juicy baked chicken that everyone will love.
If there is one recipe that every home cook should know, it’s this baked chicken recipe.
It’s cheaper that way, and we get giblets for gravy.
Simply Recipes / Sally Vargas
This way of cooking chicken couldn’t be more straightforward.
Use the chicken back and these giblets to make stock for gravy.
Bring to a simmer and let simmer while your chicken is baking.
Simply Recipes / Sally Vargas
Then strain and use the stock for making a richly flavored gravy.
Heat the drippings from the roasted chicken with some stock or white wine for a simple gravy.
Make Baked Chicken With the Skin On
This recipe works best using chicken with the skin on.
Simply Recipes / Sally Vargas
Even if you intend to eat the baked chicken without its skin, leave the skin on for baking.
It prevents the chicken pieces from drying out while they bake.
It’s terrific with herSpanish riceand a littlemango chutneyon the side.
Sally Vargas
We also love serving it with a garden lettuce side salad and some easysteamed broccoli.
The best way to defrost chicken is overnight in the fridge.
Other flavoring options include minced garlic, paprika, or even lemon or orange zest.
Sally Vargas
Or use a spice blends like dukkah,berbere, baharat, orgaram masala.
It’s up to you how much flavor you want to add to your chicken.
Then reheat for about 15 minutes in a preheated 400F oven, until the internal temperature reaches 165F.
Sally Vargas
Air fryer: Set the air fryer for 320F and reheat for 10 minutes, flipping halfway through.
Reheat on high for 2 minutes.
Remove, flip the pieces, and microwave in 30-second bursts, until the pieces are heated through.
The skin prevents the chicken pieces from drying out while they bake.
Pat the chicken pieces dry with a paper towel.
Sprinkle all sides with salt.
Let the chicken pieces sit for 15 to 20 minutes to take the chill off.
Pat the chicken pieces dry with a paper towel.
Rub olive oil all over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Don’t crowd the pan.
Allow room in between the pieces for the heat to circulate.
Bake (uncovered) in the oven for 30 minutes at 400F (205C).
This initial high heat will help brown the chicken.
Remove from oven and transfer the chicken to a serving dish.
Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium-high until reduced to your desired thickness.
Serve with steamed rice,mashed potatoes, orSpanish rice.
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