This crispy baked chicken is something I make when I want a tasty, home-cooked meal without being in the kitchen all day.

It’s great for a weeknight dinner, but it’s also good enough for when you have friends over.

What makes this recipe so good is the super crispy skin and the juicy, tasty meat. It’s a simple version of a classic dish.

Recipe Overview

This recipe is all about getting the perfect mix: super crispy on the outside and soft and juicy on the inside.

It’s baked chicken, so we’re not frying it, but we still get all that yummy crunch.

This is the best kind of comfort food, made with simple things you probably already have in your kitchen.

It’s awesome with roasted vegetables, a salad, or even mashed potatoes.

It is Great for family dinners or hanging out with friends.

You can eat this with almost anything.

It’s a main dish that everyone will love.

Ingredients for Crispy Baked Chicken

6-8 chicken pieces with bone and skin (like thighs, drumsticks, or a mix)
2 tablespoons of olive oil
1 tablespoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of black pepper

I usually use thighs and drumsticks because they stay juicy. You can use any chicken pieces you like, but make sure they have the skin on so they get really crispy.

If you don’t have thyme or oregano, you can use Italian seasoning instead.

Add more or less salt and pepper, whatever you like best.

Step-by-Step Instructions

Turn your oven on to 425°F (220°C). Put the oven rack in the middle.
Use paper towels to pat the chicken pieces dry. This is super important to get crispy skin. The drier the chicken, the crispier it gets.
In a small bowl, mix the olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Stir it all together really well. This is what makes the chicken taste so good!
Put the chicken in a big bowl or on a baking sheet. Pour the spice mix over the chicken.
Use your hands or tongs to cover each piece of chicken with the spice mix. Get it under the skin, too, if you can. Every part should be covered.
Put the chicken on a baking sheet lined with parchment paper. Make sure they’re not too close together. They need space so the heat can get to them.
Bake for 35-45 minutes. The chicken is done when the skin is golden brown and crispy, and the inside is cooked. The inside of the chicken should be 165°F (74°C). Use a meat thermometer to check.
When it’s done, let the chicken sit for 5-10 minutes before you serve it. This makes it even juicier.

Variations & Tips

For extra flavor, squeeze a little lemon juice on the chicken before baking.
If you like it spicy, add a little bit of cayenne pepper to the spice mix.
You can make this ahead of time. Just get the chicken ready, cover it, and put it in the fridge until you’re ready to bake.
Leftover chicken can be stored in a container in the fridge for up to 3 days.
To heat it up, use the oven or an air fryer to keep the skin crispy. The microwave can make it soggy.
Serve the hot chicken with your favorite sides such as mash potatoes, vegetables or salad. Enjoy!

Key Details for Crispy Baked Chicken

Prep time: 15 minutes
Cook time: 35-45 minutes
Total time: 50-60 minutes
Servings: 6-8
Stuff you’ll need: Baking sheet, small bowl, large bowl (maybe), parchment paper, meat thermometer (maybe)

FAQ

Can I use chicken breasts without bones or skin?

You can, but you won’t get the crispy skin. The bone and skin make it crispy. If you use breasts, cook them for less time so they don’t dry out. Make sure the internal temperture is at 165.

My chicken skin isn’t crispy. What’s wrong?

Make sure you dry the chicken really well before adding the oil and spices. Also, don’t put too many pieces on the baking sheet. The chicken needs space for the heat.

Can I use different spices?

Yes! Use any herbs and spices you like. Smoked paprika, chili powder, or even cumin would be good.

Can I bake this at a lower temperature?

You can, but the skin won’t get as crispy. The high heat makes it golden brown and crunchy.

What if I don’t have parchment paper?

You can use foil, but parchment paper stops it from sticking and makes it easier to clean up. If you use foil, you might want to put a little oil on it.

How do I know when the chicken is done?

The best way is with a meat thermometer. Stick it in the thickest part of the chicken (don’t touch the bone). It should be 165°F (74°C). If you don’t have a thermometer, the juices should be clear when you poke the chicken with a fork.