You get a 5 rating with less than 10 minutes of work (5 minutes if you’re quick). It’s got garlic. It’s got spice. It’s got crunch. And almost no work. And lastly, it’s got loads of tasty goodness.
I needed an oven based recipe since I didn’t have the time to pay attention to the grill today. I REALLY needed the make it, bake it and eat it thing tonight. And those chicken breasts needed to go.
I used some baking powder to increase the crispness. I added some cayenne for the touch of spice I wanted but mostly it was the garlic for the wife, the garlic fiend.
Rating
This is what you need. Start by preheating oven to 425 convection.
Trim the chicken of any trim-able fat and remove the rib area and discard.
Cut the chicken into chunks. The normal size ones in half and the super humungous ones into thirds.
Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.
Combine spices and then sprinkle and rub on all surfaces.
Place on rack with larger pieces in the corners. And thinner edges to center.
Bake until internal temp of 165. About 35 minutes depending on your oven and thickness of the chicken.
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time |
| 35 minutes |
|
|
| You get a 5 rating with less than 10 minutes of work (5 minutes if you're quick). It's got garlic. It's got spice. It's got crunch. And almost no work. And lastly, it's got loads of tasty goodness.
|
- 3 bone-in skin-on chicken breast scale to what you need, AKA split chicken breast
- 1 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Dual action baking powder
- Preheat oven to 425 convection.
- Trim the chicken of any trim-able fat and remove the rib area and discard.
- Cut the chicken into chunks. The normal size ones in half and the super humungous ones into thirds.
- Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.
- Combine spices and then sprinkle and rub on all surfaces.
- Place on rack with larger pieces in the corners. And thinner edges to center.
- Bake until internal temp of 165. About 35 minutes depending on your oven and thickness of the chicken.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 9, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
jolee
My husband came home from his deployment yesterday! When he left my chef skills ended with a grilled cheese. With practice and this recipe I want to impress him (and our daughter) tonight .However, I do not have a convection oven :( can I make this in my conventional oven? if so, what cooking time&temp would you suggest?
thank you!
Jolee
DrDan
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
Good luck
Dan
jim
i don’t have a convection oven. what temp and time changes need to be done?
DrDan
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
DrDan
Jan
Too much cutting! I will go back to Barefoot Contessa’s oven roasted chicken.
jolee
your reply was not only very helpful but very quick! thank you so much
Helen Blank
I made this last evening and it was amazingly delicious! I love the spice combination. The leftover white meat made really good sandwiches today.
DrDan
This is one of my favorite “older” recipes. I do it without even thinking that it is on the web site…
Thanks for the comment
DrDan
Amy
Loved it except a bit salty” so be aware!! Thanks!
DrDan
Thanks for the note.
DrDan
kelsey
what’s the baking powder for?
DrDan
It pulls some moisture out of the skin to allow it to crisp more…
DrDan
Anna
Really excellent. I made full breasts with this rub and they had lovely brown skin with just a hint of kick from the cayenne. Still juicy as well. I cut out the celery salt and lessened the kosher for a great, healthy, simple chicken recipe.
DrDan
Thanks for the note. The celery salt is not really that necessary but I do like the pinch of cayenne.
DrDan
Shirley Rodnitzky
Looks good, will make today but I think you mean a baking rack not a rake unless rake is another name for that item which I am not familiar with.
DrDan
Ohhhhh shucks. 4 spots fixed. I have got to stop depending on spell check and proof better.
Thanks for the note.
DrDan
Jill
I have been looking for a new chicken recipe especially for on the bone! I was a little hesitant of this one because of the cayenne pepper (don’t like too spicy),BUT this was absolutely delicious and I have to say the cayenne was the hero! My husband is the real food critic and I wasn’t sure what he would think BUT he loved it as well! It was my first meal in our new oven which has convection and boy did that make a difference – It cooked quicker and more even – crispy skin – juicy meat on the inside and full of flavor! Definitely a WINNER!!!!!!!!! Thanks so much – I wouldn’t change a thing!
Castilleja
Forgive my ignorance.. maybe I’m way more clueless than I thought. Or maybe more tired..
Could you please explain to me what you mean by “remove the rib area?” For some reason, I’m not wrapping my head around that :-/
DrDan
There is a thin area to the side of the meaty part that is bones (some ribs really) with minimal meat covered by skin. There is no reason to cook it since you probably will not eat it and it will over cook. Just cut it off. I tried to show it in the picture but maybe could have gotten a better shot. Or you can leave it on if you want.
Hope that helps
DrDan
Candace Ziegler
This chicken is amazing! So glad I stumbled upon it today. Thanks so much.
AlisaLange
I have never been moved to post a comment on a recipe but this one really is a winner! For once in my life I didn’t tinker at all as I was pressed for time…had a bunch of chicken breasts and unexpected company coming. I searched and found this one. It was perfection….just the right amount of spice, the baking powder creates a nice crispy skin (I learned this trick for fried chicken but never thought to use for baked!), and the instructions were easy to follow. Will definitely check other recipes on this site. Thanks….everyone commented on the juicy inside and super spice rub.
Alisa
DrDan
Thanks for the note. This is one of my favorites.
Welcome to the site.
DrDan
Ben
You have another similar recipe that calls for baking powder but after you season the chicken, you refrigerate it for a time. Would that be prudent here to dry out the skin more?
DrDan
Hi Ben,
You are right. I took the idea from Cooks Illustrated (or Test Kitchen) and was copying their technique. I repeated it a number of times and came to the conclusion that it works also as good ( I can’t tell the difference) without the 1 hour uncovered. So I now skip that. I think the baking soda pulls out the moisture out fairly quickly and then the heat of cooking evaporates it.
DrDan
Barbara Weiss
What if the chicken is not completely defrosted? Will this still work? Would you just adjust the cooking time? Thanks in advance! This sounds great & I’d love to try it tonight if I get an answer quickly enough….
DrDan
The more frozen it is, the harder to get the meat to 165 without burning the skin. If you must then cut in smaller pieces so the centers can cook faster.
DrDan
Tammy Hazen
I am always looking for good chicken recipes. So thrilled to have found this one. My husband, who is always complimentary blew me away with his “I’ve never had better tasting chicken in my life” comment. This is already in recipe book and will be on the menu repeatedly. THANKS!
amy
This was really good and easy. I thought it was a little bit too spicy for me even after cutting down on the cayenne. Still would make it again for sure. My hubby gave it a 4.5 out of 5. Thanks for a great recipe!
Jerry
Thanks for the spice mixture. I made it in a conventional oven took about 45 minutes at 450 degrees baking because I turned the meat over when I saw the top had browned and browned the bottom side as well. Used leftover meat next day to make a chicken salad, couldv’e shredded some and made chicken tacos or enchiladas it was delicious.
eva
Does the t stand for teaspoon or tablespoon?
DrDan
Little t is teaspoon and big T is Tablespoon. It is in FAQ’s. These have been used for many years but still seem to cause confusion. For the last year or so I have started to spell them out.
DrDan
Seth
This is easily the best baked chicken recipe I’ve ever come across. It rivals my all-time favorite (grilled outside w/bbq sauce) for both ready-to-eat succulence and outstanding flavor. 5/5 A+
Jessica
I’m planning to make this tonight. I noticed that I had a mix of drumsticks and thighs. Can I use this exact recipie for it? Might be a silly question but I didn’t know if anything needed to be altered.
DrDan
Cook about the same. It seems like the thighs cook a little faster for me. Go to about 185 on both and start checking at 30 minutes.
DrDan
Lisa
How long would I cook whole split breasts? (With bone and skin)
DrDan
Highly variable due to size and oven variations. That is why I cut into manageable piece. They cook more evenly. If you must cook them whole please remember you are cooking to a final temp of 165 not by time. I would guess a medium size would take about 45 minutes give or take some.
DrDan
Dave
Fantastic!! My family of five ate every piece. I cut the cayenne in half, and did everything else exactly to the recipe. I will use this recipe from now on. Thank you for posting it. Dave H.
DrDan
Your welcome… thanks for the note.
DrDan
Dana
I cut the cayenne pepper in half. It was perfect. This is Definately a keeper!
Thank you!!
Stephanie S
This was great, very flavorful and crispy skin. Will definitely make again!
Yvonne
This is a great recipe. The chicken was so crispy and tasty. Thank you!
DrDan
Your welcomed. Thanks for the note.
DrDan
C
What is dual action baking powder?
DrDan
There are two types of baking powder… single and dual action. Single will produce carbon dioxide bubbles as soon as contact with liquid. The dual action produces some immediately and then more later when heated. Both produce the the same amount but different timing. I always use dual action.
DrDan
Sarah
How is the baking powder applied? Do you rub it on the skin before seasoning?
Peyton
I’m probably too late to be helpful, but coincidently, I’m making this tonight as well. The baking powder is mixed with the spice mix, then rubbed in to all surfaces.
Glad I read the comments, as I don’t have a convection oven, and hadn’t noticed that. I’ll cook for a bit, then flip, to better brown all sides.
DrDan
Hi Sarah… Peyton is correct. Thanks for jumping in with the correct answer Peyton. It has been a long day.
DrDan
Sarah
Thank you both!! Much appreciated. Making this tomorrow night – very excited!
Rhonda
Hubby & I really liked this! Amazingly moist chicken! I have to say it was pretty spicy for me, but yet I still give it a strong thumbs-up! Thank you! I will definitely make again and again.
Deirdre
Absolutely fantastic. Our meal for two cost was easily under $6 dollars. Bravo for bringing this into our lives!
Michelle
Just stumbled across this and wondered if just a baking sheet with no rack would work? Starting over again and no baking rack in the house.
DrDan
It should work fairly well but the bottom a bit moist.
DrDan
Michelle
Thank you for the amazingly fast reply! Giving this a go tomorrow night!
LJC
Would this recipe still work well if the skin was removed?
DrDan
No
Cindy
I am getting ready to make his for today. Wondering if I cook before church and then turn the oven on low. Would it dry out too much? I like to have dinner ready to To put on the table when we get home!
DrDan
Nope, not a good idea. Very very dry.
DrDan
TJ
I am going to make this tonight but my chicken breasts are boneless with skin on. Will it come out the same if I adjust the cooking time?
DrDan
Since you’re cooking to an endpoint for internal temp and not by time you should be ok. Although I think the time might be a bit shorter if they are thinner. But bone conducts heat some… so maybe a wash… The thermometer is a must here.
DrDan
Lisa
I made this tonight using thighs and leaving out celery salt. I must say this dish rivals my mother’s southern fried chicken. Wow ~ it was crispy, delicious and my teen son ate 3 pieces. Never would have thought to use baking powder but this ingredient was essential. Next time I’m doubling the recipe. Don’t have a convection oven so increased temp to 450f turning chicken 3 times over 45min to insure even cooking. Will definitely make again. Thanks!
Erin
I tried this for the first time about two weeks ago. I’ve made plenty of chicken on the grill, but for whatever reason, I’ve never cooked a bone-in, skin-on chicken breast before, so I needed a guide; and with the weather the cooking needed to happen inside. Thought this looked good and not too difficult — and it turned out so amazingly good! My husband absolutely loved it, too, and maybe thinks I’m an elite chef in disguise. We’re already having it again tonight. Thanks so much for sharing this.
Joyce
I’m cooking this tonight. Have everything prepped. Do you let this rest after it is done baking? Tent with foil? Thanks.
DrDan
Generally with something like this, I let it rest for about 5 minutes before serving. If it is going to be over ten then lightly tent.
DrDan
Lee Lalonde
I only have skinless chicken breast is that ok will it still be crispy ?
DrDan
Not a good idea with skinless boneless. Try this recipe instead. https://www.101cookingfortwo.com/oven-fried-chicken-gravy/
DrDan
kennelle clark
THIS RECIPE IS BOMB! AT THE END OF THE DAY, YOU CAN PUT ANY BLEND OF SPICES YOU WANT…IT’S REALLY THE COOK TEMP THAT IS THE BEAUTY OF THIS RECIPE.
DrDan
All recipes are just guidelines as you noted.
Thanks for the comment.
DrDan
John
what would be some good sides to serve with this??? Thanks
DrDan
Hi John
Here are a couple of my favorites.
First https://www.101cookingfortwo.com/parmesan-garlic-baked-potatoes/ which would cook about the same time as the chicken if both were at 425.
Second https://www.101cookingfortwo.com/how-to-cook-corn-on-cob-three-easy/ I tend to do the microwave method for an easy side dish.
Dan
Erin Kelley
Wow! I just had my socks knocked off by a chicken recipe! This is going straight into my recipe bookmarks and I’m sure it will become a regular in our household. The amount of seasoning is perfect. It’s bold, but not overpowering and the baking powder really does quite the awesome job of creating crispiness.
Don’t skip this recipe!!!
Lynda
I was hoping to use chicken legs and thighs. How long would i cook it then
DrDan
Hi Lynda
The technique is about the same but end point shifts to 185 range. Here are two links.
https://www.101cookingfortwo.com/oven-baked-chicken-thighs/
https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/
DrDan
Jill
I found your recipe a few years ago and it is an all time favorite with my husband. I have also shared it with several friends who love it as well. I have used it with both chicken breasts on the bone and thighs and legs and it comes out great each time. I do double sometimes triple the recipe depending on how many pieces of chicken I’m making. Excellent recipe!!!!
DrDan
Hi Jill, Thanks for the note. This is one of those everyday recipes I still use.
Dan
Robyn
Can flour or corn starch be used in place of the baking powder?
DrDan
Just skip it…
Dan
halfadime7
WOW and WOW!! I don’t usually write reviews on recipes, but I had to on this one. Did two breasts, not 3, so I had a bit of the seasoning left which I just pitched. Didn’t have celery salt, but I don’t think it was missed at all. The skin was so crispy and all the meat was flavorful and so juicy my husband even commented on it. We used a conventional oven at 450 degrees for 35 mins. As you mentioned; these days the breasts we get are HUGE! How big are those chickens anyway, 20lbs? LOL Anyway, next time I’ll cook only one because just one was enough, and my husband is a really BIG eater. Thank you, Dan, for this wonderful recipe. The seasoning was just right and the baking powder was magical. A keeper for sure that I’ll share with many friends and family. I may try something similar on fish.