Bone-in Chicken Recipe
Make Bone-in Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables & Aromatics (optional roasting pan additions)
Finishing & Serving
Method
Chicken & Marinade
Prep the chicken
Pat the bone-in chicken pieces dry with paper towels. Trim any excess skin or fat if desired. Place chicken in a large bowl or a resealable plastic bag.
Make the marinade
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, 1.5 teaspoons kosher salt, 3/4 teaspoon black pepper, and 1 tablespoon honey or maple syrup (if using).
Marinate
Pour the marinade over the chicken, turning to coat thoroughly. If using a bag, squeeze out excess air and seal. Refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours. Remove chicken from fridge 20–30 minutes before cooking to come closer to room temperature.
Vegetables & Aromatics (optional roasting pan additions)
If roasting vegetables with the chicken, preheat the oven to 425°F (220°C). In a roasting pan or rimmed baking sheet, toss the cut onion, carrots and baby potatoes with 1 tablespoon olive oil, a pinch of salt and pepper, and the rosemary or thyme sprigs. Spread into an even layer, leaving space for the chicken pieces.
Arrange the marinated chicken pieces skin-side up on top of the vegetables (or on a rack set over the pan). Reserve any leftover marinade.
Cook & Finish
Roast (preferred method)
Place the pan in the preheated 425°F (220°C) oven. Roast for 35–45 minutes, basting once halfway through with reserved marinade or pan juices. Check internal temperature with an instant-read thermometer inserted into the thickest part without touching bone; it should read 165°F (74°C). If skin is not crisped to your liking, broil for 2–3 minutes while watching closely.
Pan-sear then oven-finish (alternative method)
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken skin-side down until deeply golden, 4–6 minutes. Flip pieces, transfer skillet to a 400°F (200°C) oven and roast 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Rest
Remove chicken from oven and transfer to a plate. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.