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Home » Chicken » Simple Roasted Chicken Pieces

Published: May 8, 2020 · Modified: Jan 27, 2021 by Yusuf

Simple Roasted Chicken Pieces

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These Roasted Chicken Pieces are simple and so easy to make. These are coated with olive oil, seasoned with salt and black pepper, flavored with garlic and rosemary. Prepare in 5 minutes and forget them in the oven for about 50 minutes. 

Golden and crispy skin baked chicken thighs with garlic and rosemary in a rectangular pan

This is a super easy recipe for baked chicken pieces. They are flavored with rosemary and garlic to make the best comforting weeknight dinner. We have these whenever I feel lazy and don’t want to do a lot of work but still want to serve my family good food. What do you do when you feel the same? Order from a fast food restaurant? You really don't need it! The only thing you need for these succulent oven baked chicken parts is some time. Unlike our sweet-savory Cast Iron Chicken Wings which are cooked on the stove, you don’t have to watch them close in the kitchen. You can lie down and dream about the most succulent golden brown roasted chicken pieces you will have in the end.

Want more flavors? You can make Baked Lemon Garlic Chicken and onions.

Chicken thighs with garlic and rosemary in a baking pan ready to go into the oven

Making Roasted Chicken Pieces in Oven

Just like our Baked Chicken Drumsticks, this is a recipe that requires a 50-minute baking in oven; 30 minutes at high heat and 20 minutes at medium heat. I’m not talking about any cooking skills here because you almost do nothing to roast chicken parts. This is a put in the oven and forget about it for some time kind of recipe.

First, remove the excess fat from chicken pieces and pat them dry with paper towel.

Second, sprinkle salt and black pepper and pour a little olive oil on each side. Massage them well. See it in the video below please.

Third, preheat the oven to 400F (205C).

Fourth, oil a baking pan and place the chicken pieces in a single layer. If you use chicken parts with skin, place the skin sides up. Throw rosemary leaves and garlic cloves (with skin) over them. Bake for 30 minutes. If you put the head of garlic cut in half, remove it after 30 minutes. If you keep it until the end, it might burn.

Fifth, lower the heat to 375F (190C) and bake for another 20 minutes.

Finally, remove from oven and cover with aluminium foil until serving time. The roasted chicken pieces will be wonderfully moist inside with a crispy golden brown outside. Brush each chicken piece with the juice inside the pan and serve.

For a perfect side to serve with this chicken dish, see our Easy Pan Fried Oyster Mushrooms Recipe!

How Long To Bake Chicken Thighs and Other Pieces at 375F?

It is better to start baking at a high heat like 400F. You will end up with a nice golden color with this initial baking. Then continue baking at 375F for 20-30 minutes depending on your oven. Check it after 20 minutes using a knife. If they are tender enough and the juice is no longer pink, it's done.

What Type of Chicken Parts For This Recipe?

 This is one of the best whole cut up chicken recipes because it is quite straightforward. You can buy a whole chicken and have your butcher cut them up for you. As a result, it gets way easier than working with a whole chicken. We either make these easy roast chicken pieces or Chicken Tomato Soup with the pieces.

I often use chicken thighs, legs and wings for this recipe and include breasts only when we have a whole chicken because you know chicken breasts are not as juicy. Making a few marks on breasts with a sharp knife really prevents drying and helps them absorb the flavors better. Or use the breast to make chicken kabobs in oven Turkish style.

This is a recipe every mom should know. Believe it or not your family will adore you even more when they see these amazing roasted chicken pieces at dinner table. You can proudly watch them gobbling down the pieces and licking their fingers. Visualize this in your mind. This is what every mom wants in their homes, right? With no hard work at all!

Brushing chicken thighs with the juice in the baking pan

Notes About Easy Roast Chicken Pieces Recipe:

  1. I suggest you not to remove the skin from the chicken pieces even if you don’t like eating that part. It prevents the chicken pieces from drying while they are in oven. Also it gives a nice flavor. Fat is not always bad. You can even brush the chicken pieces with the flavorful juice before serving.
  2. If you don’t have rosemary or garlic on hand, just leave them out. I love them baked in chicken fat, that’s why I add a lot. But the chicken pieces are still tasty without these. Garlic is something I just can’t live without, so I always tend to add when baking chicken, lamb or vegetables. Garlic is good. Add it to this simple roast chicken pieces recipe!
  3. When adding the garlic cloves, it's better to leave their skin. The oven is too hot for peeled garlic, so they might easily burn. Alternatively, you can cut the whole head of garlic in half and bake. Take it our after 30 minutes of baking.

How Many Calories Are In Roasted Chicken Thighs?

In this particular recipe, I used thighs only that were not very large, about 50 grams. With bone in and skin on. Each thigh was 116 calories.

On the other hand, a skinless thigh provides about 105 calories.

Calories In Other Chicken Parts For a Portion (3 ½ oz. /100g)

 The following values are for roasted chicken parts, not raw.

  • Chicken drumsticks, skin on: 216 calories
  • Chicken drumsticks, skinless: 175 calories
  • Chicken breast, skin on: 197 calories
  • Chicken breast, skinless: 165 calories
  • Chicken wings, skin on: 290 calories
  • Chicken Wings, skinless: 203 calories

You can find more information on the nutritional value of chicken at National Chicken Council.

Should Skin Be Removed From Baked Chicken Thighs?

It is better to use skin-on chicken parts when roasting in oven so that we have them crispy on the outside and moist and juicy on the inside. Skin functions as a natural cover to prevent the chicken from drying in the oven. The best thing about chicken skin is that it is considered as a source of healthy, unsaturated fat. Plus, it gives a nice flavor. So you don’t need to remove it even after the chicken is cooked.

However, if you don’t want to eat it, you can definitely remove the skin from chicken after it is cooked.

Also, you had better remove the skin if you overcook it and it is almost blackened, rather than getting a nice golden color.

How To Freeze Chicken Parts

To freeze chicken parts, place each of them in a freezer bag separately, not in blocks. Then put them in a larger freezer bag. This will help them thaw easier. Piling them altogether in one bag will require longer time to thaw. 

Simple Roasted Chicken Pieces with garlic and rosemary

Is It Safe To Cook Chicken From Frozen?

Although some sources say that it is safe to cook frozen chicken, I wouldn’t recommend it. The cooking time will change for frozen chicken and it is hard to cook it evenly. What’s more, I think we should admit that some things in life needs time. Defrosting is just one of these things.

So it’s better to plan ahead and place the frozen chicken in the refrigerator overnight. We need about 24 hours to thaw frozen chicken pieces. This is the safest way.

How To Freeze Roast Chicken Leftovers

Roast chicken thighs and other pieces freeze well as long as you keep the following points in mind:

  1. Let the baked chicken cool completely. If you put it in the freezer when it is still warm, it will cause the temperature in the freezer to get warmer. And the chicken won’t freeze properly. It is not good even fort he other foods in the freezer.
  2. You had better to put the baked chicken leftovers in portions and then freeze.
  3. Try to remove the air in the freezer bags completely as you close them up.
  4. Don’t forget to write the date on the bags.
  5. Keep it in the freezer up to a month.

Other Chicken Recipes In Oven You Might Like

  • Crispy Hot Wings
  • Sticky Chicken Wings Oven
  • Roast Chicken With Vegetables
  • Roast Chicken and Pumpkin
Easy baked chicken thighs with garlic and rosemary

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  • Skinny Lemon Chicken
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  • Chicken In Tomato Sauce With Potatoes
  • Creamy Chicken and Mushroom 
  • Ottolenghi’s Chicken with Caramelized Onions

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Print

Simple Roasted Chicken Pieces

Golden and crispy skin baked chicken pieces with garlic and rosemary in a roasting pan.

★★★★★

5 from 12 reviews

Just as the name suggests, chicken thighs simply roasted in oven.

  • Author: Zerrin
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 8 chicken thighs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 15 cloves garlic
  • Rosemary leaves

Instructions

  1. Preheat oven to 400F (205C).
  2. Pat the chicken thighs with a paper towel.
  3. Sprinkle salt and black pepper over each.
  4. Drizzle olive oil over them and rub well.
  5. Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
  6. Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
  7. Remove from oven and cover with aluminum foil until serving time.
  8. Garnish with fresh rosemary leaves when serving.

Keywords: chicken parts, roasted chicken pieces, baked chicken pieces, baked chicken thighs

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

Other Easy Chicken Recipes You Might Like

  • Winter Chicken Soup
  • Chicken Salad Recipe With Apples
  • Chicken Tomato Orzo Soup
Previous Post: « Cheesy Cabbage Casserole
Next Post: Easy No Yeast Bread Loaf »

Reader Interactions

Comments

  1. Sarah says

    December 19, 2020 at 8:25 am

    Zerrin, Yusef THANK YOU! This recipe is so simple and pure genious as far as I am concerned! I served it to guests and it was a tremendous hit. I have no more words except to say "Yum!"

    ★★★★★

    Reply
    • Yusuf says

      December 19, 2020 at 8:14 pm

      Hi Sarah! Glad you loved the recipe! So easy, isn't it? Thank you for the feedback!

      Reply
  2. Susie says

    December 09, 2020 at 5:25 am

    Just made this tonight using a whole, cut up chicken fryer and followed your cooking directions. Was so tender and juicy delicious! I didn't have any whole garlic so I used some garlic salt and seasonings. Added some whole, organic carrots and celery which roasted nicely alongside the poultry. Could have added some small golden potatoes too.
    Loved the recipe and thanks for posting!

    ★★★★★

    Reply
    • Yusuf says

      December 09, 2020 at 3:19 pm

      You turned it into a super yummy quick dinner! Glad you loved the recipe! Thanks for sharing your feedback!

      Reply
  3. Joy says

    September 28, 2020 at 7:28 pm

    Do I have to use garlic cloves can I sprinkle with mince garlic

    Reply
    • Yusuf says

      September 30, 2020 at 12:16 pm

      Yes you can.

      Reply
  4. gary slack says

    September 20, 2020 at 2:13 pm

    A bit too much olive oil added I thought the chook will make it's own juices. But I prefer very dry skin,and when it's getting hot throw in a pile of chips(frozen). OR get a potato,raw,yes. Soak in water to get rid of some starch. Then make your own chips and dry then add to the chicken as soon as it starts warming up. Otherwise continue to follow the recipe,seems ok.

    Reply
  5. Craig Japtha says

    September 01, 2020 at 12:05 pm

    Going to try this tonight

    Reply
  6. Mandy Peregoff says

    April 16, 2020 at 5:56 pm

    I have made this twice now and we just love it! So easy and super delicious. I buy a whole chicken and cut it up to use all parts. I do a quick broil at the end to get a crispier skin. Thank you for sharing 🙂 This is a regular dinner at my house now!

    ★★★★★

    Reply
    • Yusuf says

      April 17, 2020 at 2:26 am

      Hi Mandy! It is one of our go-to dinner recipes. Glad you and your family loved it too!

      Reply
  7. Jean Marakowski says

    April 16, 2020 at 1:29 am

    Do you turn the chicken at all?Do you cover during cooking?

    Reply
    • Yusuf says

      April 16, 2020 at 1:51 am

      No, we don't turn the chicken or cover it. No need for these.

      Reply
  8. Miriam says

    April 06, 2020 at 9:42 am

    Can I substitute some other allium for garlic? Shallots, maybe?

    Reply
  9. Linda Cardinal says

    April 06, 2020 at 1:05 am

    whole peppercorns?? that's bizarre

    Reply
  10. Nancy says

    April 04, 2020 at 12:33 am

    It doesn’t get any easier than this! The result is super tasty, moist chicken. I passed the recipe along to my adult kids.😃

    ★★★★★

    Reply
  11. Sydney says

    March 02, 2020 at 11:17 pm

    Looks like much more oil than 2 tbs or am I mistaken?

    Reply
  12. Mila says

    November 05, 2019 at 3:38 am

    Good recipe, thank u!

    ★★★★★

    Reply
  13. Cathy Coffinger says

    August 22, 2019 at 6:53 pm

    Do you really cook this with the garlic unpeeled?

    Reply
    • Zerrin says

      August 29, 2019 at 6:01 pm

      Yes, we do 🙂 It keeps all the juice inside this way.

      Reply
      • Jones says

        August 30, 2019 at 1:35 am

        Garlic powder?

        Reply
      • Kim Q. says

        April 07, 2020 at 5:55 pm

        Tits amazing when you roast the individual garlic cloves in their skins. It comes out soft and squeezes out of the papers like butter. Spread it on crusty bread, over your veg or mix in to mashed potatoes....oh, yum!

        ★★★★★

        Reply
        • Kim Q. says

          April 07, 2020 at 5:57 pm

          Oh!!! I'm so sorry for the typo above!😶 So. Sorry. The recipe is fantastic.😶😶😶

          Reply
  14. Lauren says

    August 03, 2019 at 11:25 pm

    Simple, tasty and very juicy! Used kosher chicken and therefore didn't add salt, only pepper.

    ★★★★★

    Reply
    • Zerrin says

      August 04, 2019 at 12:04 am

      Hi Lauren! Glad you loved it. Thanks for the feedback!

      Reply
  15. Martha says

    March 12, 2019 at 10:02 pm

    I can't believe how moist this turned out, with crispy delicious skin! What have I been doing all these years?????

    ★★★★★

    Reply
    • Zerrin says

      March 12, 2019 at 10:52 pm

      Hi Martha! I'm so happy to hear that you loved the recipe! The best part I love is it requires no effort at all.

      Reply
  16. Barbe says

    January 14, 2019 at 5:09 am

    Wish I had this recipe when I had kids at home! My mom loves it! I bake yams, butter squash, whatever with the chicken and take extra over to her house. Thanks so much!!!

    ★★★★★

    Reply
  17. Marita says

    September 17, 2018 at 9:17 pm

    Did you really bake these skin-side-down? I always put the skin side up, that way it gets nice and crispy. I'm getting ready to bake a whole chicken, cut in pieces, that way. Can't wait for dinner...:-)

    Reply
    • Zerrin says

      September 18, 2018 at 9:59 pm

      Hi Marita! I bake them skin-side up too. They get tasty and crispy as you say.

      Reply
  18. Gully says

    September 15, 2018 at 4:26 pm

    Hello, is it better made with thighs that are skinless or with skin?

    Reply
    • Zerrin says

      September 16, 2018 at 8:41 pm

      Hi Gully, I suggest that you use the thighs with skin.

      Reply
  19. Cina says

    July 10, 2018 at 11:05 pm

    Following the recipe to a T, but my chicken. thighs always comes out grayish looking and not brown. What am I doing wrong?

    Reply
    • Zerrin says

      July 10, 2018 at 11:33 pm

      Hi Cina! Not sure why it gets grayish. Never experienced it. Maybe you need to bake it longer. Duration might change depending on the oven.

      Reply
    • pat says

      August 29, 2019 at 10:23 pm

      My also come out grayish
      they don't come out like that picture

      Reply
  20. Victoria Spruiell says

    May 05, 2018 at 7:14 pm

    Looks delicious! Would it be better to use a hotel pan for the chicken or a sheet tray? Or does it not matter?

    Reply
    • Zerrin says

      May 05, 2018 at 8:17 pm

      Thanks Victoria! You can use any baking pan, it doesn't matter.

      Reply
  21. Sue says

    July 20, 2017 at 4:11 pm

    Do you bake the chicken uncovered??

    Reply
    • Zerrin says

      July 21, 2017 at 11:52 am

      Yes Sue, I bake it uncovered.

      Reply
  22. login tutorials says

    February 20, 2017 at 9:51 am

    Oh wow this sounds like the most perfect roasted-chicken– if only I would pop a crisp through the screen and take a piece now!

    Reply
  23. Audra says

    April 22, 2016 at 12:08 am

    How do leftovers fare? I would like to make the night before.

    Reply
    • Zerrin says

      April 22, 2016 at 3:28 pm

      I think it's fine as long as you cover it well.

      Reply
  24. Rachel C says

    December 30, 2015 at 9:26 pm

    Do you have cooking time suggestions for if I use whole chicken legs? This is my family's favorite chicken dish! Sometimes we add potatoes and carrots, sometimes just as the recipe says. All of your recipes are fantastic.

    ★★★★★

    Reply
  25. Amy says

    April 10, 2015 at 12:29 am

    I loved this recipe. I altered it a bit by adding smoked paprika, sliced onions (rings scattered one the pieces of chicken) and a little bit of red wine to the bottom of the baking dish. The store didn't have bone in chicken thighs, so I substituted four leg quarters.

    I was delicious and my husband loved, loved, loved it.

    Thank you for posting it.

    Reply
  26. Kari Giacomelli says

    March 20, 2015 at 1:48 am

    Perfection!!! I now cook all my chicken with these cook temps and times. Sometimes I add wine or olive oil infused with lime. Every time it comes out perfect!!! Thank you!!

    ★★★★★

    Reply
    • Zerrin says

      March 20, 2015 at 2:02 am

      Simple is always great, isn't it? Happy to hear that you love the recipe!

      Reply
  27. Tina says

    March 07, 2015 at 6:54 pm

    Have ??? Are the garlics whole and peeled?

    Reply
    • Zerrin says

      March 08, 2015 at 1:48 pm

      Hi Tina, I don't peel or slice garlic cloves. Just use them as they are. It is very easy to peel when they are cooked.

      Reply
  28. Eileen says

    February 22, 2015 at 5:36 pm

    my family are white meat eaters. Would skinless breasts dry out too much?

    Reply
  29. Karen says

    January 06, 2015 at 3:23 am

    This is EXACTLY the kind of easy, delicious dish I've been looking for with chicken thighs. It was wonderful. crispy skin was a plus!!

    Reply
  30. Amber says

    November 12, 2014 at 2:39 pm

    Are these bone-in thighs?

    Reply
  31. Kaylee says

    October 31, 2014 at 8:59 am

    So I ended up using onions,carrots and potatoes and it came out amazing! I think i will broil the chicken next time or sear it before putting in the pan to get the color like yours has. it was great my picky husband loved it!! thank you!!!

    ★★★★★

    Reply
  32. Kaylee says

    October 13, 2014 at 3:37 am

    I was wondering if you could throw some veggies in there as well? I was thinking along the lines of onions and small potatoes. Either way I cannot wait to try this, this week !

    Reply
    • Zerrin says

      October 14, 2014 at 12:24 pm

      Of course you can. Potatoes, for example, would be great with these chicken thighs. And onions would definitely make these even tastier. And maybe some carrots. I just wanted to keep things simple in this recipe, that's why I didn't add many things.

      Reply
  33. Thalia @ butter and brioche says

    October 07, 2014 at 11:49 pm

    This roast chicken looks SO delicious. I cannot remember the last time I had roast chicken so thanks for inspiring me to make some soon. I bet your kitchen smelt amazing too when cooking this!

    Reply
  34. Ramona says

    October 03, 2014 at 6:24 pm

    you absolutely can't beat a good roast chicken.

    looks yummy and now I'm ready to eat lunch!

    Reply
  35. Josette says

    October 03, 2014 at 6:15 pm

    Thank you so much for the shout out!! Your dish looks delicious 🙂

    Reply

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