Home-Style Baked Chicken

I’ll be real with you: the best part of this baked chicken is the crispy spice-crusted skin. I may or may not be known for peeling off the skin of any chicken remaining on someone’s plate (not always my own . . .), folding it, and eating it like a sandwich. It may sound strange, but I think you’ll understand once you experience the heavenly deliciousness that is this skin.

This chicken recipe is a pick-up-with-your fingers-and-devour sort of situation. The juices drip down the sides of your hands, but you won’t mind—or at least I don’t—because your eyes will be closed as you enjoy the moist, tender, and juicy mouthful of chicken. Don’t even bother to use a fork and knife. We don’t.

SERVES 4 TO 6 • TOTAL TIME: 1 HOUR 20 MINUTES

INGREDIENTS:

2 tablespoons olive oil

2 tablespoons unsalted butter

1½ teaspoons Poultry Seasoning

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup unbleached all-purpose flour

½ teaspoon paprika

4 to 5 pounds skin-on, bone-in chicken thighs and drumsticks

DIRECTIONS:

• Preheat the oven and a 9 by 13-inch metal roasting pan to 375ºF. Place the olive oil and butter in the pan and place the pan in the oven on the lower rack.
• In a small bowl, combine the poultry seasoning, salt, and pepper. Set aside.
• Place the flour in a resealable bag. Place a few pieces of the chicken in the flour at a time, seal, and shake to coat. Remove and vigorously shake off any excess flour. Place the flour-dusted chicken on a clean platter. Repeat with the remaining chicken pieces.
• Remove the roasting pan from the oven and immediately arrange the chicken skin side up in a single layer over the bottom of the pan and then sprinkle with some of the poultry seasoning blend and paprika. It should sizzle.
• Place the hot pan back on the lower rack of the oven and bake for 20 minutes. Remove, baste by spooning the juices that have collected in the pan over each piece, and then sprinkle the chicken with the remaining poultry seasoning blend.
• Return the pan to the oven and bake for 20 minutes more. Remove and baste one last time before moving the chicken to the middle rack and baking for 10 to 15 minutes more to further crisp the chicken skin.
• Let rest for 5 to 8 minutes before serving.

MAKE IT A MEAL

Sour Cream & Chive Smashed Potatoes, Buttermilk Cream Corn, or Roasted Garlic Whipped Cauliflower