Old-Fashioned Baked Chicken
Old-fashioned baked chicken is a simple skillet-baked dish with crispy, seasoned skin and juicy, tender meat. Baked in the oven until golden brown and deeply flavorful, it’s the kind of dependable, no-nonsense dinner that works just as well for a weeknight as it does when you have last-minute dinner guests.
This recipe is timeless
This is the kind of dinner I grew up with — my grandmother made this baked chicken at least once a week, and for good reason. It’s basic in the very best way, quick to season, and then completely hands off once it goes into the oven.
There’s something familiar about a meal like this, the same feeling you get from classic dishes like chicken and noodles, old-fashioned chicken and gravy, and creamy chicken pasta with homemade white sauce — simple, and reliable.
I usually serve it with sweet and tangy roasted carrots and a bowl of fresh farmhouse coleslaw, and if I have some on hand, a few slices of no knead parmesan herb bread generously slathered with homemade farmhouse butter.
It’s not fancy food, just good food, made the way it always has been.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken: I most often use leg quarters for this dish because they stay juicy and develop great skin, but any cut will work — just expect cooking times to vary depending on size and thickness.
- Granulated garlic: This is the right choice here, offering clean garlic flavor that adheres well to the chicken without burning; avoid garlic powder, which can taste harsh when baked.
- Smoked paprika: A small amount goes a long way, adding subtle smokiness and depth that lifts the seasoning without overpowering the chicken.
See the recipe card for full information on ingredients and quantities.
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How to make old-fashioned baked chicken
Step 1: Pat the chicken completely dry with paper towels, then rub all sides lightly with olive oil to help the seasoning adhere, and encourage even browning.
Step 2: Sprinkle both sides evenly with salt, pepper, granulated garlic, and smoked paprika, pressing the seasoning gently into the surface so it adheres well. Let the chicken rest for about 15 minutes so the seasoning has time to settle, and the surface moisture evens out.
Step 3: Arrange the chicken skin-side up in a skillet and place it into a preheated 350°F (175°C) oven. Bake for 35–45 minutes, depending on the cut and size. Increase the oven temperature to 400°F (205°C) and continue baking for another 10–15 minutes.
Step 4: Remove the skillet from the oven when the skin is well browned and the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. Let the chicken rest for 5 minutes before serving, so the juices redistribute and the meat stays tender.
Top tips
- Choose a skillet that fits the chicken comfortably: The chicken should sit in a single layer without overlapping, so the heat circulates evenly. A cast iron skillet works especially well here because it holds heat steadily and helps the skin brown properly during the higher-temperature finish.
- Adjust timing based on the cut you use: Leg quarters tend to take longer than thighs or drumsticks, while breasts may finish sooner. Always rely on internal temperature rather than time alone, especially if you’re mixing cuts in the same skillet.
- Don’t rush the rest period: Letting the chicken rest for a full five minutes after baking gives the juices time to redistribute throughout the meat. Cutting too soon can cause moisture loss, even if the chicken was cooked perfectly in the oven.
- Season confidently but evenly: Because this is a simple, old-fashioned baked chicken, even seasoning matters more than heavy seasoning. Take a moment to make sure both sides are evenly coated so the flavor carries through the entire piece.
- Plan your sides while it bakes: Since the chicken is mostly hands off once it’s in the oven, it’s a good time to prepare side dishes that complement it well. Cheesy mashed potatoes, roasted vegetables, and fresh bread all pair nicely without competing with the chicken itself.
Other recipes you’ll love
If you loved this chicken recipe, give these others great dinner recipes a try too!
Mushroom Pasta with Old-Fashioned Cream Sauce
Chicken and Noodles
Old-Fashioned Ground Beef and Gravy
Old-Fashioned Chicken and Gravy
Creamy Chicken Pasta with Homemade White Sauce
Easy Tuscan Shrimp Recipe
From-Scratch Chicken Recipe Collection
Old-Fashioned Baked Chicken
Ingredients
- 2 chicken leg quarters
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper coarse grind
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
Instructions
- Pat the chicken completely dry with paper towels, then lightly coat all sides with olive oil to help the seasoning adhere and promote even browning.
- Sprinkle both sides evenly with salt, pepper, granulated garlic, and smoked paprika, pressing gently so the seasoning sticks to the surface.
- Let the seasoned chicken rest for 15 minutes to allow the seasoning to settle and the surface moisture to even out.
- Arrange the chicken skin-side up in a skillet and place it in a preheated 350°F (175°C) oven. Bake for 35–45 minutes, depending on the cut and size.
- Increase the oven temperature to 400°F (205°C) and continue baking for 10–15 minutes, until the skin is well browned.
- Remove from the oven once the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, not touching bone.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and keep the meat tender.
Notes
- Use the right cut: Leg quarters stay especially juicy and develop good skin, but adjust cooking time if using smaller or leaner cuts.
- Dry the skin well: Thoroughly drying the chicken before seasoning helps the skin crisp instead of steaming in the oven.
- Avoid garlic powder: Granulated garlic holds up better during baking and prevents the seasoning from tasting bitter or scorched.
- Check doneness correctly: Always test the thickest part of the chicken, avoiding bone, to ensure it has reached 165°F (74°C).
- Store leftovers properly: Refrigerate leftover baked chicken in an airtight container and use within 3–4 days for best texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
