Serves 4
65 min
Classic Baked Chicken
Recipe GLPRafb539dc51b7a5
A simple, elegant Mediterranean-style roasted chicken with 8 pieces seasoned with kosher salt, black pepper, and olive oil. Roasted until golden and juicy with an optional pan sauce made from chicken stock or white wine. This protein-rich, low-carbohydrate dish is perfect for a weeknight dinner or special occasion.
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Ingredients
1 whole chicken (3 to 4 pounds), cut into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings), back reserved
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken stock or dry white wine, optional
Directions
Preheat your oven to 425°F. Pat the chicken pieces dry with paper towels—this ensures they will brown nicely.
Arrange the chicken pieces skin-side up on a large rimmed baking sheet, spacing them evenly.
Drizzle the chicken pieces with olive oil, then season generously on both sides with kosher salt and freshly ground black pepper.
Roast in the preheated oven for 45 to 50 minutes, until the skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh (not touching bone).
Remove the baking sheet from the oven and transfer the chicken to a serving platter. Let rest for 5 minutes.
Optional: To make a pan sauce, place the baking sheet on the stovetop over medium heat and pour in the chicken stock or white wine, stirring to deglaze and scrape up any flavorful browned bits. Simmer for 2 to 3 minutes, then pour the sauce over the chicken or into a serving bowl.
Serve the chicken pieces hot with the optional pan sauce on the side.
