Simple Roasted Chicken Pieces

Simple Roasted Chicken Pieces is one of those timeless, go-to meals I keep in my back pocket for busy weeknights or easy weekend dinners. It’s straightforward, satisfying, and delivers golden, juicy chicken with crispy skin and bold flavor. Roasting pieces instead of a whole chicken cuts down on cook time while still giving me that classic roasted chicken experience.

Why You’ll Love This Recipe

I love how easy and adaptable this recipe is. I can use whatever chicken pieces I have on hand—thighs, drumsticks, breasts—and everything cooks evenly and quickly. The skin crisps up perfectly in the oven while the meat stays juicy and flavorful. It’s also a great base for experimenting with different seasonings or marinades. Plus, cleanup is simple, especially if I line the pan.

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, or a mix)
olive oil
salt
black pepper
garlic powder
onion powder
paprika
dried thyme or rosemary
optional: lemon wedges, fresh herbs for garnish

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet or roasting pan with foil or parchment paper.

2. I pat the chicken pieces dry with paper towels to help the skin crisp up.

3. In a small bowl, I mix the salt, pepper, garlic powder, onion powder, paprika, and thyme.

4. I drizzle olive oil over the chicken and rub it all over to coat evenly.

5. I sprinkle the seasoning mix on all sides of the chicken, pressing it in gently.

6. I arrange the chicken pieces skin-side up on the prepared pan, spacing them out so they roast, not steam.

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

8. I let the chicken rest for 5–10 minutes before serving so the juices redistribute.

Servings and timing

This recipe serves 4 to 6 people. Prep takes about 10 minutes, and roasting takes 35–45 minutes. Altogether, I have a complete dish ready in under an hour.

Variations

Sometimes I swap out the seasonings to match the rest of the meal—smoked paprika and cumin for a smoky profile, Italian seasoning and lemon zest for a Mediterranean twist, or chili powder and lime for a spicier version. I’ve also added a splash of balsamic vinegar or honey for a little sweetness and color. Bone-in, skin-on chicken works best for flavor and crispiness, but boneless pieces can be used with reduced cook time.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, I place the pieces on a baking sheet and warm them in a 350°F oven for 10–15 minutes so the skin crisps up again. It also reheats well in a skillet over medium heat. I avoid microwaving if I want to keep the skin crispy.

FAQs

Can I use boneless chicken for this recipe?

Yes, I can use boneless chicken breasts or thighs, but I reduce the cooking time to around 20–25 minutes depending on thickness.

Do I need to marinate the chicken?

No, I don’t need to marinate it, but I can if I have time. Even 30 minutes in a simple marinade adds extra flavor.

Should I flip the chicken while roasting?

No, I roast it skin-side up the whole time. This keeps the skin crispy and beautifully browned.

How do I know when the chicken is done?

I check with a meat thermometer. When the thickest part of the meat reaches 165°F, it’s safe and juicy.

Can I cook vegetables in the same pan?

Yes, I often roast vegetables like potatoes, carrots, or onions alongside the chicken—just make sure they’re cut evenly so they cook at the same rate.

Conclusion

Simple Roasted Chicken Pieces is a reliable, flavorful, and fuss-free meal that never fails. Whether I’m serving it with mashed potatoes, salad, or roasted veggies, it’s a comforting and versatile dish that satisfies every time. With minimal prep and maximum flavor, it’s the kind of recipe I always come back to.

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