Perfect Oven-Baked Chicken (Bone-In, Skin-On)
Cut-up chicken pieces are lightly coated with olive oil, seasoned (e.g., lemon pepper), arranged skin-side up on a rack in a roasting pan, and baked at 350°F until 165°F near the bone for juicy meat and crispy skin.
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Home Cook Basics- •Chicken pieces (bone-in, skin-on)cut up from a whole chicken; chilled/dried in fridge
- •Salt(optional)for dry brine; cover chicken and refrigerate uncovered 12 hours or overnight
- •Olive oillight coating to help seasoning stick
- •Lemon pepper seasoningor any favorite seasoning; watch salt content if chicken was pre-salted
- 1
(Optional) Dry brine the cut-up chicken by covering with salt and refrigerating uncovered for about half a day or overnight to dry the skin for better crisping.
- 2
Preheat the oven to 350°F (175°C).
- 3
Place the chicken on a cutting board. Lightly coat all pieces with olive oil and rub it in so seasoning will stick.
- 4
Season the chicken on both sides with lemon pepper (or your preferred seasoning).
- 5
Arrange chicken pieces on a rack in a roasting pan, skin side up, leaving space between pieces so they bake rather than steam.
- 6
Bake at 350°F and start checking around 35 minutes; use an instant-read thermometer and ensure the thickest meat near the bone reaches 165°F (74°C).
- 7
Remove from oven and serve; the chicken should be juicy with crispy skin.
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