Baked Chicken Recipes
Nine baked chicken recipes are tagged here, with total time (prep + cook) from 48 minutes (Baked Bone-In Chicken Thighs) to 105 minutes (Baked Chicken Drumsticks). Four of the nine bake at 425°F.
Every recipe in this Baked Chicken Recipes collection has been tested and rated by the Chickeeen Test Kitchen against standard poultry benchmarks. Dark meat cuts are pulled between 175°F–180°F for tender collagen conversion, while white meat is pulled at 160°F–162°F to carry over to a juicy 165°F. Use the decision table below to sort by total time, cooking method, or unattended oven minutes.
| Recipe ⇅ | Method ⇅ | Cut / Bone ⇅ | Temp ⇅ | Total Time ⇅ | Unattended ⇅ | Pull Temp ⇅ |
|---|---|---|---|---|---|---|
| Juicy Oven Baked Chicken Breast with Parchment Paper Method | Baked | Boneless Breast | 400°F | 32 min | 22 min hands-off | 160°F–162°F |
| Crispy Oven Baked Bone In Chicken Thighs with Golden Crackle Skin | Baked | Bone-in Thigh | 400°F | 48 min | 38 min hands-off | 175°F–180°F |
| Crispy Oven Baked Chicken Drumsticks with Smoky Paprika Spice Rub | Baked | Bone-in Drumsticks | 400°F | 55 min | 40 min hands-off | 175°F–180°F |
| Sticky Baked Honey Soy Chicken Drumsticks (Sweet Ginger Glaze) | Baked | Bone-in Drumsticks | 400°F | 55 min | 40 min hands-off | 175°F–180°F |
| Butterflied Spatchcock Chicken Evenly Roasted in 45 Minutes | Roasted | Whole Bird | 425°F / 375°F | 1 hr | 45 min hands-off | 162°F / 175°F |
| Crispy Baked Buffalo Chicken Wings in Authentic Anchor Bar Style | Baked | Bone-in Wings | 400°F | 1 hr | 45 min hands-off | 175°F–180°F |
| Truly Crispy Baked Chicken Wings with Baking Powder Method | Baked | Bone-in Wings | 400°F | 1 hr | 50 min hands-off | 175°F–180°F |
| Classic Sunday Roast Whole Chicken with Herb Butter and Pan Gravy | Roasted | Whole Bird | 425°F / 375°F | 1 hr 10 min | 55 min hands-off | 162°F / 175°F |
| Smoky Beer Can Chicken on the Grill with Ultra Tender Meat | Roasted | Bone-in | 425°F / 375°F | 1 hr 30 min | 75 min hands-off | 165°F |
- Juicy Oven Baked Chicken Breast with Parchment Paper MethodPlump boneless skinless chicken breasts seasoned with smoky herbs and baked under a parchment butter tent at 400°F until remarkably juicy and…
- Crispy Oven Baked Bone In Chicken Thighs with Golden Crackle SkinJuicy bone in chicken thighs dry brined overnight and roasted at 425°F on a wire rack until skin is paper thin, shatteringly…
- Crispy Oven Baked Chicken Drumsticks with Smoky Paprika Spice RubJuicy bone in chicken legs seasoned with smoky garlic paprika dry rub, roasted on a wire rack until skin is golden, crackling,…
- Sticky Baked Honey Soy Chicken Drumsticks (Sweet Ginger Glaze)Juicy chicken drumsticks baked to golden perfection and glazed in a sticky, sweet garlic ginger honey soy sauce that clings to every…
Butterflied Spatchcock Chicken Evenly Roasted in 45 MinutesWhole chicken butterflied flat with backbone removed, roasted at 450°F on a wire rack until skin is ultra crisp and meat cooks…
Crispy Baked Buffalo Chicken Wings in Authentic Anchor Bar StyleShatteringly crisp baked chicken wings tossed in the authentic 1964 Anchor Bar sauce of melted butter, Frank's RedHot, and vinegar.
Truly Crispy Baked Chicken Wings with Baking Powder MethodJuicy baked chicken wings roasted at 425°F with aluminum free baking powder until skin is blistered, crackling, and deep fried crispy without…
Classic Sunday Roast Whole Chicken with Herb Butter and Pan GravyTender roast whole chicken stuffed with lemon and garlic, basted with herb butter until mahogany crisp, and served with rich velvety chicken…
Smoky Beer Can Chicken on the Grill with Ultra Tender MeatWhole chicken roasted vertically on a beer can over indirect grill heat, seasoned with brown sugar spice rub until skin is mahogany…
Frequently Asked Questions
What internal temperature ensures this chicken is safe and juicy?
All chicken is certified safe at 165°F. For breast meat, pull from heat at 160°F–162°F and allow carryover cooking to reach 165°F. For dark meat (thighs, wings, drumsticks), cooking to 175°F–180°F creates optimal tenderness by melting collagen into gelatin.
Why dry brine instead of wet brine?
Dry brining seasons the meat down to the bone through cellular osmotic diffusion while keeping the exterior dry. Wet brining plumps the bird with flavorless tap water that steams the skin and prevents crisp browning.
Frequently asked questions
What oven temperature works for most of these?
Four of the nine bake at 425°F at some point — Baked Bone-In Chicken Thighs, the second stage of Buffalo Chicken Wings, Spatchcock Chicken, and Baked Chicken Drumsticks. The rest range from 350°F (Beer Can Chicken) up to 450°F (Crispy Baked Chicken Wings, Roast Chicken).
Which of these uses a wire rack?
Six of the nine: Baked Bone-In Chicken Thighs, Buffalo Chicken Wings, Crispy Baked Chicken Wings, Spatchcock Chicken, Baked Chicken Drumsticks and Honey Soy Chicken Drumsticks. Roast Chicken, Beer Can Chicken and Baked Chicken Breast don’t.
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Last updated September 23, 2026