Serves: 6-8 Prep Time: 15 min Cook Time: 1 hour
This is my go-to recipe whenever I have people over for dinner, and I always get a ton of compliments on it. It’s incredibly easy to prepare and comes out perfectly every time. You can marinate the chicken overnight, but I often forget, and it’s delicious either way. I found this recipe a few years ago from The Comfort of Cooking blog, and I didn’t change much. She adds lemon and orange slices to the dish before baking, but I found them to be too bitter after roasting, so I leave them out now. Alternatively, I like to serve the chicken on a bed of fresh herbs and citrus slices. The heat from the chicken brings out the herby scents and makes for a very elegant presentation.
Chicken: Bone-in, Skin-On Thighs and Drumsticks
I always use bone-in and skin-on chicken for this recipe. Why? First, bone-in chicken is cheaper than boneless. The chicken is processed less which is reflected in the price. Second, the bone contains marrow, which seeps into the chicken as it cooks, creating a more complex and richer flavor. Third, the skin and bone help keep the chicken moist and juicy as it cooks. When I first started making this recipe, I used boneless, skinless thighs, and they always came out delicious, but once I tried them with the bone and skin, I never went back. For more information, read this article from bon appetit.
- 1/4 c Olive Oil
- 4 Cloves Garlic, minced (you can sub with 1/2 tsp garlic powder)
- 2 tbs Granulated Sugar
- Juice of 1 Lemon, medium to large (extra lemon for garnish, optional)
- Juice of 1 Orange, medium to large (extra orange for garnish, optional)
- 1 tbs Italian Seasoning
- 1/2 tsp Paprika
- 1 tsp Onion Powder
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 10-12 pieces (about 4lbs) Chicken Thighs and Drumsticks, bone-in and skin-on
- 1 tsp Fresh Thyme, (you can sub with 1/4 heaping tsp dried thyme)
- 1 tbs Fresh Rosemary, chopped (you can sub with 1 tsp dried rosemary)
- 1 tbs Fresh Sage, chopped (you can sub with 1 tsp dried sage)
- Garnish with fresh chopped herbs, lemon and orange slices
- Place chicken pieces, (patted dry), in a freezer bag or large bowl with lid.
- In a small bowl, whisk together the olive oil, sugar, garlic, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, salt, pepper, thyme, rosemary, and sage. Pour the mixture over the chicken pieces and toss to coat. Store in the refrigerator for 2 – 24 hours.
- When you are ready to bake, pull the chicken out and preheat the oven to 400ºF. Place the rack in the center of the oven.
- Pour the chicken pieces and marinade into an oven safe dish that measures about 13″x9″. Arrange the chicken so they are skin-side up and evenly spaced. Bake, uncovered, for 1 hour.
If you are not marinating
- Preheat oven to 400ºF and place rack in center of oven.
- Place the chicken pieces, (patted dry), in an oven safe baking dish that measures about 13″x9″. Arrange them skin-side up and evenly spaced in the dish.
- In a small bowl, whisk together the olive oil, sugar, garlic, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, salt, pepper, thyme, rosemary, and sage. Pour the mixture over the chicken pieces and turn to coat all sides.
- Bake, uncovered, for 1 hour.
The safe internal temperature for chicken is 165ºF. Use a meat thermometer to test if the chicken is done, if you are unsure. You can cover with tinfoil to keep warm until you are ready to serve (up to 30 minutes). To serve, arrange the chicken on a platter with fresh herbs and citrus slices. Use the juices from the baking dish to drizzle over the chicken right before serving.
You can add chopped root vegetables, like carrots or potatoes, to the baking dish, and they will cook perfectly along with the chicken.