Baked Bone-in Chicken Recipe
Make Baked Bone-in Chicken Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Dry seasoning / rub
Aromatic base (optional, for pan and roasting flavor)
Finish / optional sauce
Method
Chicken
Prep chicken
Pat the chicken pieces dry with paper towels. Tuck skin where needed and loosen skin from meat slightly with fingers to allow seasoning under skin.
Season both sides of the chicken with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs olive oil evenly over all pieces to help the dry rub adhere.
Dry seasoning / rub
Make the rub
In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme (or oregano), 1/2 tsp ground cumin (optional), and 1 tbs brown sugar (optional). Mix thoroughly.
Rub the seasoning mixture all over each chicken piece, pressing some under the loosened skin so the flavors penetrate the meat. Ensure an even coat.
Aromatic base (optional, for pan and roasting flavor)
Prepare roasting base
Preheat oven to 425°F (220°C). Arrange 1 cup thickly sliced yellow onion and 4 smashed garlic cloves in a single layer in the bottom of a roasting pan or rimmed baking sheet. Place 3 sprigs of rosemary or thyme and the halved lemon cut-side down among the aromatics.
Place the seasoned chicken pieces skin-side up on top of the aromatics, spacing pieces 1–2 inches apart so hot air circulates.
Roasting
Roast the chicken
Transfer the pan to the preheated oven and roast at 425°F (220°C) for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part (insert thermometer without touching bone). Rotate the pan once halfway through for even browning. If skin is browning too quickly, loosely tent with foil after 25 minutes.
For extra crispness, switch oven to broil for the last 2–3 minutes, watching closely to avoid burning.
Finish / optional sauce
Rest and finish
Remove the pan from the oven and transfer chicken to a cutting board. Tent loosely with foil and let rest 8–10 minutes so juices redistribute.
While chicken rests, skim off any excess fat from pan juices and strain into a small saucepan. Add 2 tbs melted unsalted butter and 1/4 cup reserved pan juices. Warm gently over low heat for 1–2 minutes and stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.