Seasoned Oven Baked Chicken Pieces

Seasoned Oven Baked Chicken
The Spruce
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
807 Calories
67g Fat
16g Carbs
35g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 807
% Daily Value*
Total Fat 67g 86%
Saturated Fat 34g 172%
Cholesterol 227mg 76%
Sodium 1040mg 45%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 35g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a simple family meal, cut up a whole chicken (or buy it pre-cut at the grocery store) and bake while you prepare the side dishes. A dip in melted butter and a quick dredge in seasoned flour gives the meat good flavor and the skin a nice crispness.

The distinction between roasting a whole chicken versus baking chicken pieces is important for this recipe. With a roasted chicken, you're looking to elevate the bird as much as possible using a roasting pan with a rack. That way it's the hot, dry air of the oven that cooks it, producing a beautiful crispy skin while the meat stays juicy.

Since the chicken is cut up, and the pieces lie flat in a baking dish, the dish is conducting heat directly into the bottom half of the chicken, which is different than air. You get the sizzling fat on the bottom, making it wonderfully crackly underneath. Baked chicken is also cooked at a lower temperature for deliciously moist meat. Thus, a chicken prepared in this manner is midway between roasting and braising.

Another difference is that a baked chicken is typically dredged in seasoned flour before cooking, which we don't do when roasting a whole bird. Feel free to add more spices to your flour mixture if you like things spicy.

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Ingredients

  • 1/4 cup flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme (crumbled)
  • 1 large fryer chicken (cut into 8 pieces)
  • 1 stick butter (melted)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Oven Baked Chicken Pieces Recipe ingredients
     The Spruce
  2. Combine the flour, salt, paprika, pepper, and other dried thyme in a shallow dish.

    Baked Chicken recipe
     The Spruce
  3. Pat the chicken dry with paper towels.

    Baked Chicken recipe
     The Spruce
  4. Working one piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.

    Baked Chicken recipe
     The Spruce
  5. Transfer to a baking dish skin-side up.

    Baked Chicken recipe
     The Spruce
  6. Bake for about an hour, or until the juices run clear and the chicken is nicely browned and cooked all the way through.

    Oven Baked Chicken Pieces Recipe
     The Spruce
  7. Serve and enjoy!

Tips

  • If you use your hands instead of tongs when dredging, the goal is to use one hand only for handling the items when they're dry (before they go into the butter) and your other hand will be your "wet" hand (for transferring buttered items into the flour and then onto the finished tray). If you get the hands switched around, you'll end up with a gummy mess.
  • The chicken is done with you cut into the thickest piece of dark meat and the juices run clear or the meat registers 165 F with a meat thermometer.

Recipe Variations

  • Make your chicken extra spicy by added more paprika, chili powder, or your choice of spice mix.
  • If your family is averse to spice, reduce or eliminate the spices, seasoning the chicken simply with salt.

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