Baked Chicken Recipe
Juicy, tender, and full of bold flavor, this baked chicken recipe is your perfect low-carb, high-protein dinner. Simple to prep and quick to cook—ideal for weeknights or meal prepping.
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Calories: 310kcal
Servings: 6
Equipment
- Baking Dish or Sheet Pan
- Pastry brush or spoon (for oil)
- Oven
- Meat thermometer (optional)
- Tongs or fork
Ingredients
- 4 Chicken thighs or Breasts bone-in or boneless
- 1 tsp Paprika
- ½ tsp Dried thyme or oregano
- 2 Tbsp Olive oil
- 1 tsp Garlic powder
- ½ tsp Onion powder
- Salt and pepper to taste
Optional
- Lemon slices
- Fresh herbs
- Chili flakes
Instructions
- Preheat the OvenStart by heating the oven to 400°F so it’s hot and ready when the chicken goes in.
- Prep the Baking DishLightly grease a baking dish or pan to keep the chicken from sticking and to help it brown.
- Season the ChickenIn a mixing bowl, toss the chicken with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper until it’s coated evenly.
- Arrange the PiecesPlace the chicken on the baking dish with space around each piece this small step helps everything crisp instead of steam.
- Bake Until GoldenBake the chicken for 30–40 minutes, flipping halfway through, until the outside is golden and the internal temp hits 165°F.
- Let It RestOnce out of the oven, let the chicken rest for a few minutes so the juices settle and the meat stays tender.
- Add Finishing TouchesA quick squeeze of lemon or a sprinkle of herbs brings the whole dish to life, adding freshness without extra effort.
- Serve While WarmI serve the chicken with whatever I have on hand rice, veggies, salad, or bread. It fits into almost any dinner.
Nutrition
Calories: 310kcal | Carbohydrates: 2g | Protein: 28g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 420mg | Potassium: 580mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg