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Oven-Roasted Chicken

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Ingredients
  

  • 4-6 chicken pieces (legs, thighs, or breasts)
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Lemon wedges (for serving)
  • Vegetables of your choice (bell peppers, carrots, potatoes, etc.)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  • Pat the chicken pieces dry with paper towels. This helps the skin to crisp up during roasting.
  • In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried oregano, salt, and black pepper.
  • Place the chicken pieces in a large mixing bowl. Drizzle with olive oil and rub the spice mixture evenly over each piece, ensuring they are well coated.
  • If you're adding vegetables, toss them in olive oil, salt, and pepper. Spread them around the chicken on the baking sheet.
  • Arrange the seasoned chicken pieces (and vegetables) on the prepared baking sheet, leaving some space between each.
  • Roast in the preheated oven for about 40-45 minutes or until the chicken is golden brown, the internal temperature reaches 165°F (74°C), and the vegetables are tender.
  • Halfway through the cooking time, you may baste the chicken with the pan juices for added flavor and moisture.
  • Once done, remove the chicken from the oven and let it rest for a few minutes before serving. Serve the oven-roasted chicken (and vegetables) with lemon wedges for a burst of freshness.
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