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Southern baked chicken served with green beans, potatoes, and a dinner roll, topped with tender bell peppers and onions.
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Baked Chicken Recipe (Tender Thighs, Legs, Wings)

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.
Course dinner, lunch
Cuisine American, Southern
Keyword baked chicken recipe, how to bake chicken, Southern baked chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 779kcal
Author Brandi Crawford

Equipment

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

Serving: 1serving | Calories: 779kcal | Carbohydrates: 11g | Protein: 61g | Fat: 53g