Baked Chicken Recipe
Make Baked Chicken Recipe in just 1h 10m. 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
Make the marinade
Peel and mince the garlic. In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt, 1/2 tsp black pepper and 1 tbs honey. Whisk until honey is fully incorporated.
Marinate the chicken
Pat the 6 chicken thighs dry with paper towels. Add chicken thighs to the bowl and toss thoroughly to coat under and over the skin. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, let rest 15 minutes at room temperature after coating.
Vegetable Bed (optional)
Prepare vegetables
While the chicken marinates (or for 10 minutes before baking), preheat the oven to 425°F (220°C). In a separate bowl, toss the 500 g baby potatoes, 3 carrots (cut), and 1 red onion (wedges) with 2 tbs olive oil, 1 tsp rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
Arrange vegetables
Spread the vegetables in a single layer on a large rimmed baking sheet or in a 9x13-inch baking dish, leaving space in the center or top for the chicken pieces to sit. Drizzle any excess marinade from the chicken bowl over the vegetables if desired.
Assembly & Baking
Arrange chicken on vegetables
Place the marinated chicken thighs skin-side up on top of the vegetables or directly on the baking sheet if not using vegetables, spacing pieces about 1 inch apart so heat circulates and skin crisps.
Broil for extra crisping (optional)
If skin isn’t as crisp as you like, switch oven to broil on high for 2-3 minutes, watching closely to prevent burning.
Finishing
Remove the pan from the oven. Let the chicken rest 5 minutes. Spoon any pan juices over the chicken and vegetables. Sprinkle 2 tbs chopped fresh parsley over the finished dish and serve with lemon wedges for squeezing over each portion.
