Classic Baked Chicken - Simply Recipes

How to Defrost Chicken

How many times have you realized that you've forgotten to thaw your chicken right at dinner time? If I had a dollar for every time this has happened to me, I'd be a rich woman! The best way to defrost chicken is overnight in the fridge. But if you didn't plan ahead, there's still hope for a chicken dinner, using a water bath or a microwave oven.

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The Best Herbs and Spices for Baked Chicken

This simple baked chicken recipe is so easy to customize. You can chop fresh herbs like rosemary, thyme, tarragon, marjoram, sage, parsley, and/or oregano. Other flavoring options include minced garlic, paprika, or even lemon or orange zest. Or use a spice blends like dukkah, berbere, baharat, or garam masala.

For a really herb-forward flavor, you can use as much as a 1/4 cup of chopped fresh herbs or as little as a tablespoon of dried spices. It's up to you how much flavor you want to add to your chicken.

The Best Dry Rub for Chicken GET THE RECIPE:

How to Store and Reheat Leftover Baked Chicken

Refrigerate leftover chicken for 3 to 5 days in an airtight container or zipper bag. Cooked chicken can also be frozen for up to 6 months, but it's best to defrost and eat within 3 months.

Oven: Place the chicken pieces on a wire rack over a baking pan (to allow for good heat circulation all around). Then reheat for about 15 minutes in a preheated 400°F oven, until the internal temperature reaches 165°F.

Air fryer: Set the air fryer for 320°F and reheat for 10 minutes, flipping halfway through.

Microwave: Place your chicken pieces on a microwave-safe plate, sprinkle the chicken with some water, and cover with plastic wrap or a paper towel. Reheat on high for 2 minutes. Remove, flip the pieces, and microwave in 30-second bursts, until the pieces are heated through.

Readers Share Their Tricks and Tips

This baked chicken is one of the most popular recipes on our site. There are so many ways you can make this recipe your own. Get some ideas from our reader comments below.

• Ymac: "I added some sprinkles of thyme, onion powder as well as garlic salt and powder to the chicken, layered onion rings on the chicken and baked as described. Used the amazing drippings and a cup of water with 1 tsp chicken bouillon and 1 tsp cornstarch and let it boil down to the most flavorful gravy I’ve ever made with chicken."
• Craig: "Cut up about 1/2 dozen red potatoes into chunks, put salt and pepper in the bottom of the roasting pan, spread the potatoes somewhat evenly, sprinkle pepper on top, then add the chicken pieces. The potatoes get all the nice chicken juices, and the chicken is also has heat circulating around, for extra crisp, and the potatoes taste scrumptious."
• Bayou Andy: "Threw sliced bell peppers and onions and some garlic in second baking time."

From the Editors Of Simply Recipes