I love this simple chicken recipe as another way to meal prep chicken for the week or add protein to meals. You could also roast a whole chicken, but I find this to be a little more approachable and it cooks faster. So if you love a good bone-in skin-on chicken, put this recipe in your back pocket! It’s super customizable and fool-proof.

Ingredient highlight

Chicken! Chicken is a great way to get in high quality protein that’s also packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.

(Those brown bits around and under the chicken are the chicken fond. Don’t waste it!)
As seen with Puerto Rico Style Rice and Beans.
Servings 4 – 6
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

  • 3 lbs bone-in skin-on chicken pieces (thighs, drumsticks, and/or legs)
  • 1 tbsp olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • Add spices! ~ Mix together 3 teaspoons worth of spices to rub all over the chicken (smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, etc…).
  • Add veggies! ~ Is there anything better than potatoes roasted in chicken fat and juices (Parmesan Baked Chicken and Potatoes)? Place the chicken on top of potato wedges (toss the potatoes in a touch of oil and salt first) and bake. You could use any root veggie or try with cauliflower (or a mix).

Instructions

  • Preheat the oven to 450F or 425F convection (convection is best). Line a baking sheet with parchment paper. Add the chicken to the baking sheet and use paper towels to pat the chicken dry, especially the skin (dry skin = crispy skin).
  • Drizzle olive oil and sprinkle salt and pepper all over and use your hands to rub it all over the chicken. Arrange the pieces skin-side-up and bake for 30-40 minutes or until chicken is cooked through (internal temp of at least 165F) and skin is browned and crispy (times will vary depending on size).
  • It’s impossible to over cook bone-in dark meat chicken, so a longer roast time to get crispier skin is ideal!
  • Pro tip! You’ll notice bits of dark brown chicken bits and drippings on the sheet pan – this is the chicken fond. Do NOT throw it away! This is caramelized chicken juices AKA umami gold/flavor town. It’s delicious on rice or anything really. If you want next level rice, remove the chicken pieces from the sheet pan, add cooked rice to the baking sheet, and toss it in the chicken fat and fond.

Items you can prep ahead (optional)

  • Bake the chicken (though they are best fresh).

Substitutions:

  • X

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Chicken skin will not be crispy anymore as leftovers, but it’s still delicious. You can reheat in the microwave and try to place it under a broiler in the oven to crisp the skin up again OR pan-fry the chicken skin-side-down). 
  • Add leftover chicken to bowls, tacos, salads, quesadilla, etc…for a protein boost.

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.