Good baked chicken starts with seasoning and ends with juicy, flavorful meat. No complicated steps, no special equipment, just chicken that's packed with flavor and baked until tender. I'm going to show you how to make it so that it's so tender, the meat slips right off the bone. I've been sharing chicken dinner recipes online for over 10 years. My method is foolproof.
Here's the Tea from Brandi: Classic baked chicken doesn't need a long list of ingredients or a complicated method to be good. My secret is seasoning it well and baking it long enough for the flavor to develop while keeping the meat juicy. I've tested this recipe to make sure you get tender chicken with golden skin and plenty of flavor in every bite.
Southern baked chicken is made with bone-in, skin-on chicken pieces like thighs, drumsticks, leg quarters, or a whole cut-up chicken. You can see I love to serve this with green beans and potatoes and hot water cornbread.
Baked Chicken Ingredients
- Chicken thighs, drumsticks, and/or wings: Use your favorite cuts of chicken. I like to use thighs and legs, and I will often toss in wings because they are my favorite.
- Olive Oil
- Brown sugar or sweetener, garlic powder, onion powder, smoked paprika, salt, and pepper
- Butter
- Onions
- Red Bell Peppers
- Green Bell Peppers
- Broth
How to Make Baked Chicken Thighs and Legs
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Season the Chicken: Preheat the oven to 350 degrees. Pat the chicken dry and place it in the pan you plan to bake it in. Drizzle with olive oil. Combine the brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken and rub it into all sides. Add more spices if needed, the chicken should be fully covered with spices, no white spots on the chicken. Be sure the chicken is skin-side up. This allows the fat to render into the chicken as it cooks, which produces tender, juicy chicken.
- Prepare the Baking Dish: Place the slices of butter on top of the seasoned chicken. Scatter the onions, red bell peppers, and green bell peppers throughout the dish or pan. Pour in the broth. Don't pour the broth directly on top of the chicken. Focus on pouring it throughout the sides of the pan so the top of the chicken isn't disturbed.
- Bake: Cover with foil or the lid for the pan and bake covered for 40 to 50 minutes, depending on the size and cut of the chicken. Wings will cook faster than drumsticks and thighs. The chicken is done when it reaches an internal temperature of at least 165 degrees. Use a meat thermometer.
- Baked Uncovered: For deeper color and crispier skin, keep the temperature at 350 degrees, remove the foil or lid, and bake for an additional 20-30 minutes until the chicken has brown on top. The chicken is finished when the meat is tender and pulling away from the bone, use a fork.
- Rest and Serve: Allow the chicken to rest for at least 10 minutes before serving. Spoon some of the peppers, onions, and pan juices over the top and serve.
Baked Chicken Recipe (Tender Thighs, Legs, Wings)
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Ingredients
- 3-4 pounds raw chicken I used thighs, drumsticks, and wings
- 1 tablespoon olive oil Use enough to coat both sides of the chicken.
- 2 tablespoons brown sugar or sweetener
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 tablespoons butter Diced into small pieces.
- ½ cup sliced onions I use white onions.
- ½ cup sliced red bell peppers
- ½ cup sliced green bell peppers
- 1 cup chicken broth
Instructions
- Preheat the oven to 350 degrees. Pat the chicken dry and place it in the pan you plan to bake it in. Drizzle the chicken with olive oil. Combine the brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken and rub it into all sides. Add more spices if needed, the chicken should be fully covered with spices, no white spots on the chicken. Be sure the chicken is skin-side up. This allows the fat to render into the chicken as it cooks, which produces tender, juicy chicken.3-4 pounds raw chicken, 1 tablespoon olive oil, 2 tablespoons brown sugar or sweetener, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, salt and pepper to taste
- Place the slices of butter on top of the seasoned chicken. Scatter the onions, red bell peppers, and green bell peppers throughout the dish or pan. Pour in the broth. Don't pour the broth directly on top of the chicken. Focus on pouring it throughout the sides of the pan so the top of the chicken isn't disturbed.2 tablespoons butter, ½ cup sliced onions, ½ cup sliced red bell peppers, ½ cup sliced green bell peppers, 1 cup chicken broth
- Cover with foil or the lid for the pan and bake covered for 40 to 50 minutes, depending on the size and cut of the chicken. Wings will cook faster than drumsticks and thighs. The chicken is done when it reaches an internal temperature of at least 165 degrees. Use a meat thermometer.
- Baked Uncovered: For deeper color and crispier skin, keep the temperature at 350 degrees, remove the foil or lid, and bake for an additional 20-30 minutes until the chicken has brown on top. The chicken is finished when the meat is tender and pulling away from the bone, use a fork.If you prefer crispier skin, place the chicken under the broiler using the Broil option for 2-3 minutes at the end of cooking. Keep a close eye on it.
- Rest and Serve: Allow the chicken to rest for at least 10 minutes before serving. Spoon some of the peppers, onions, and pan juices over the top and serve.
Notes
- Pat the chicken dry before seasoning. This helps the skin brown better and allows the seasoning to stick.
- Use a meat thermometer instead of relying solely on cook time. Chicken is done when it reaches 165 degrees in the thickest part.
- Arrange the chicken skin-side up. This keeps the skin exposed to the heat and helps it stay golden.
- Use a skillet or baking dish that's large enough to hold the chicken in a single layer. Overcrowding can cause the chicken to steam instead of roast.
- The peppers and onions will release moisture as they cook, creating a flavorful broth that's perfect for spooning over rice, mashed potatoes, or dressing.
- Dark meat works best for this recipe because it stays juicy during baking. Thighs and drumsticks are especially forgiving.
- Save the pan juices. That's where a lot of the flavor is. Spoon them over the chicken before serving.
- The chicken will continue to cook slightly as it rests. Let it sit for 5-10 minutes before serving to help keep it juicy.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. Boneless chicken breasts or thighs will work, but you'll need to reduce the cook time. Keep an eye on the internal temperature because boneless chicken can dry out faster than bone-in cuts.
The chicken should reach at least 165 degrees internally. I like to use a meat thermometer instead of guessing. It takes all of the stress out of wondering if it's done.
Most of the time it's because the chicken was overcooked. Use a thermometer and pull it from the oven once it reaches the proper temperature. Bone-in, skin-on chicken is also more forgiving and stays juicier than boneless cuts.
Pat the chicken dry before seasoning and bake it uncovered. If you want even crispier skin, place it under the broiler for a few minutes at the end.
Absolutely. You can season the chicken up to 24 hours in advance and store it covered in the fridge. In fact, letting it sit gives the seasoning more time to flavor the meat.
Of course. Creole seasoning, Cajun seasoning, Italian seasoning, lemon pepper, or your favorite all-purpose seasoning all work well here. Southern baked chicken is easy to customize.
No. They add flavor to the pan juices and make a great side, but the chicken will still turn out delicious without them.
Yes, but they cook differently than thighs and drumsticks. Chicken breasts are leaner, so be careful not to overcook them.
Store leftovers tightly covered in the fridge for up to 4 days. The flavor gets even better the next day.
Let the chicken cool completely, then store it in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat the chicken in the oven at 350 degrees until warmed through. This helps keep the skin from getting soggy. The microwave works too if you're in a hurry.
What to Serve with Baked Chicken
You need those classic Southern side dishes, honey! Pair this with Southern baked mac and cheese, collard greens with smoked turkey, Southern candied sweet potatoes, and buttermilk mashed potatoes.
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