Baked Chicken Recipe

Prep chicken

Pat the chicken pieces dry with paper towels. This helps the skin crisp and allows the marinade to adhere.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tbs Dijon mustard, 1 tbs honey, 1 tsp paprika, 1 tsp dried oregano, 2 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate chicken

Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken and rub it thoroughly under the skin where possible and over the surface. Marinate at room temperature for 20–30 minutes or in the refrigerator for 2–4 hours for more flavor. If refrigerated, bring to room temperature for 20–30 minutes before baking.

If roasting vegetables with the chicken, preheat the oven to 200°C (400°F). Toss the halved potatoes, chopped carrots and onion wedges with 1 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables in a single layer in a large roasting pan or sheet pan, and tuck rosemary sprigs among them.

Arrange the marinated chicken pieces skin-side up on top of or between the vegetables, leaving space between pieces for even air circulation. Spoon any remaining marinade over the chicken and vegetables.

Place the roasting pan on the middle rack of the preheated oven. Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part (not touching bone) and the juices run clear. Cooking time will vary with piece size; thighs typically take 40–45 minutes, drumsticks slightly less.

For crispier skin, switch the oven to broil (grill) for the last 2–4 minutes, watching closely to avoid burning. Remove the pan when skin is golden-brown and crisp.

Transfer the chicken and vegetables to a serving platter and let rest 5–10 minutes. Resting allows juices to redistribute and keeps the meat moist.

Sprinkle chopped fresh parsley over the chicken, and serve with lemon wedges for squeezing over each portion.