Oven Baked Bone-in Chicken Recipe
Make Oven Baked 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
Vegetable Bed (optional)
Finishing
Method
Chicken & Marinade
Prep the chicken
Pat the bone-in chicken pieces dry with paper towels. Trim any excess skin if desired. Place chicken in a large bowl or a resealable plastic bag.
Make the marinade
In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, 0.75 tsp freshly ground black pepper and 1 tbs honey until combined.
Marinate
Pour the marinade over the chicken, massaging it under the skin where possible and coating each piece evenly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, let marinate 15–30 minutes at room temperature.
Vegetable Bed (optional)
Prepare vegetables
Preheat oven to 400°F (200°C). Toss carrots, red onion wedges and baby potatoes with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper in a mixing bowl until evenly coated.
Arrange vegetables
Spread the seasoned vegetables in a single layer on the bottom of a large roasting pan or rimmed baking sheet. Leave space between pieces so they roast rather than steam.
Roasting
Position chicken
Remove chicken from the marinade and place skin-side up on top of the vegetable bed or on a wire rack set inside the roasting pan. Spoon any remaining marinade over the chicken.
Roast
Roast in the preheated oven at 400°F (200°C) for 35–45 minutes for dark meat bone-in pieces (thighs, drumsticks). Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C) and skin is golden and crisp. If using a vegetable bed, check vegetables after 25 minutes and stir once; roast until vegetables are tender and caramelized.
Optional high-heat finish
If skin isn't crisp enough, switch oven to broil for 2–4 minutes while watching closely to avoid burning.
Resting & Serving
Remove the pan from the oven and transfer chicken to a cutting board or platter. Tent loosely with foil and let rest 5–10 minutes to allow juices to redistribute.
Scatter chopped fresh parsley over the chicken and vegetables, and serve with lemon wedges for squeezing over just before eating.