Simple Roasted Chicken Pieces

This simple roasted chicken pieces recipe is one of my favorite back-pocket meals. With just a few pantry staples and a hot oven, I can turn bone-in chicken pieces into golden, juicy perfection. It’s rustic, easy, and endlessly reliable—perfect for weeknights, meal prep, or even casual dinners with friends.

Why You’ll Love This Recipe

I love this recipe because it’s no-frills and foolproof. The chicken comes out crispy on the outside, tender and juicy on the inside, and packed with flavor. I can use thighs, drumsticks, breasts—whatever I have—and season them however I like. It’s versatile, budget-friendly, and always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)

• Olive oil

• Garlic powder

• Onion powder

• Paprika

• Dried thyme or rosemary

• Salt

• Black pepper

• Optional: lemon wedges or fresh herbs for serving

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil for easy cleanup.

2. I pat the chicken dry with paper towels to help the skin get crispy.

3. I toss the chicken pieces in olive oil, then season generously with garlic powder, onion powder, paprika, thyme, salt, and pepper.

4. I arrange the pieces skin-side up on the baking sheet, making sure they aren’t overcrowded.

5. I roast the chicken for 35–45 minutes, depending on the size of the pieces, until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).

6. I let the chicken rest for 5–10 minutes before serving to lock in the juices.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 35–45 minutes to roast, so I can have it ready in under an hour.

Variations

Sometimes I add lemon zest and crushed red pepper for a citrusy kick, or swap paprika for smoked paprika for depth. I’ve also brushed the pieces with BBQ sauce in the last 10 minutes of roasting for a sticky, caramelized finish. For a herbier version, I use a blend of Italian seasoning or fresh rosemary and sage.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for 10–15 minutes or reheat in a skillet to keep the skin crisp. The microwave works too, but the skin will be softer.

FAQs

Can I use boneless chicken pieces?

Yes, I’ve used boneless thighs and breasts, but they cook faster—usually around 25–30 minutes. I check for doneness with a thermometer.

How do I keep the skin crispy?

I pat the chicken dry before seasoning, roast at high heat, and avoid crowding the pan so the pieces roast instead of steam.

Can I use a marinade instead?

Definitely. I sometimes marinate the chicken in buttermilk, yogurt, or a spice mix overnight. I just pat off the excess before roasting to help it crisp up.

What should I serve with this chicken?

It goes with everything—roasted veggies, mashed potatoes, salad, rice, or crusty bread. I usually throw some potatoes or carrots on the pan to roast alongside.

Can I freeze this chicken?

Yes, I let it cool completely and freeze it in airtight containers for up to 2 months. I thaw in the fridge overnight and reheat in the oven for best results.

Conclusion

Simple roasted chicken pieces are a classic for a reason—they’re easy, flavorful, and endlessly adaptable. Whether I’m cooking a quick dinner or prepping meals for the week, this recipe always delivers juicy meat and crispy skin without the fuss. It’s a staple in my kitchen that I come back to time and time again.