This is one of my year-round, go-to dinners. It’s super easy, doesn’t create a huge mess, and goes with almost anything. While it might not be the healthiest of all the chicken recipes out there, it’s okay to go crazy every now and then. You can’t beat the golden crispy skin…and everyone knows chicken tastes better when it’s cooked on the bone.
Because there are two of us for dinner, and we totally dig dark meat, tonight I’m using four skin-on, bone-in chicken thighs. But you could use any parts you like…or buy the whole bird and make it a party. Don’t be afraid of leftovers, either, because what’s better than cold baked chicken the next day for lunch with a side salad?
First, set your oven to 425º F (218º C) or even up to 450º F (232º C), if you want, then prepare a small cookie sheet with non-stick aluminum foil, or use a glass Pyrex dish.
This is the important part: use a generous pat of butter for each piece of chicken and melt it in the pan you’re using BEFORE adding the chicken pieces. You’ll see why this is important later.
No need to measure here…we’re not making a cake…so eyeball it and experiment. To a medium size bowl, I’m adding one cup (250ml) of all-purpose flour, a couple tablespoons of baking powder, salt, pepper, cayenne pepper, and garlic powder. You can go crazy with the spices and experiment…add as much or as little as you want. I change it up all the time. After you’ve decided, give the dry ingredients a good whisking to combine.
As an alternative to the bowl, and for less cleanup, use a gallon size plastic bag and shake, shake, shake it like they do in those old TV commercials.
Wash and pat dry the chicken — if that’s your thing — then dredge each piece in the flour mixture then set on a plate to wait…
…while you quickly melt the butter in the hot oven.
When the butter is melted, take your pan out of the oven, add the chicken pieces top side down, and pop into the oven for 30 minutes.
Pour a glass of wine and call your mom or a friend while you wait.
When the timer rings, reduce the oven temperature to 350º, flip the chicken, and cook for an additional 15 to 20 minutes while you prepare your side dishes (or pour another glass of wine). The timing here is for my thighs. But of course, wings will cook faster, large breasts longer. Just make sure you get the meat to 165º F (74º C) at the thickest part without touching bone.
And, like magic, perfectly crispy, golden browned skin, and moist, yummy chicken inside. A perfect complement to garlic mashed potatoes, baked macaroni and cheese, corn bread stuffing, corn on the cob, or anything else you can dream up.
What are you making tonight?
OUR FAVORITE CRISPY SKIN BAKED CHICKEN
Prep: 5 minutes / Cook: 45-50 minutes
Ingredients:
- Skin-on, bone-in chicken thighs (or any parts you like)
- 1 cup all-purpose flour
- 2 tbsp baking powder (don’t leave this out—it makes the skin crispy)
- 4 tbsp butter
- Enhance and experiment with all or any combination of: cayenne pepper, garlic powder, salt, black pepper, etc.
Steps:
- Preheat oven to 425º F (218º C)
- Line a backing sheet with non-stick foil or use a glass Pyrex dish
- Place a pat of butter on the baking sheet for each piece of chicken
- Combine flour, baking powder, salt, pepper, cayenne pepper, garlic powder and any other spices you desire. Whisk until incorporated
- Wash and pat dry your chicken pieces
- Dredge each piece of chicken in the dry ingredients to cover and place on a plate
- Pop baking sheet into the oven to melt butter – keep an eye on it
- Take sheet out of oven, place chicken top side down in the melted butter
- Bake for 30 minutes
- Flip chicken pieces over and reduce temperature to 325º F (163º C)
- Back for about 15-20 minutes so chicken meat comes to 165º F (74º C)
- Enjoy!
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