Recipe Background
Thanks for this, Martha! Martha's Baked Chicken is exactly the kind of flavorful, home-cooked poultry meal that’s perfect for any occasion; no wonder it's an instant favorite. With just a few pantry staples like kosher salt, freshly ground black pepper, and extra-virgin olive oil, the chicken flavor becomes truly bold and scintillating! The bird is carefully seasoned, roasted until golden-brown, and finished off under the broiler for a crispy skin. Can anyone resist a crispy skin on their chicken? Not us, certainly. Martha's Baked Chicken is tender, juicy, and bursting with succulent flavors. Prepare to be amazed!
Thanks for this, Martha! Martha's Baked Chicken is exactly the kind of flavorful, home-cooked poultry meal that’s perfect for any occasion; no wonder it's an instant favorite. With just a few pantry staples like kosher salt, freshly ground black pepper, and extra-virgin olive oil, the chicken flavor becomes truly bold and scintillating! The bird is carefully seasoned, roasted until golden-brown, and finished off under the broiler for a crispy skin. Can anyone resist a crispy skin on their chicken? Not us, certainly. Martha's Baked Chicken is tender, juicy, and bursting with succulent flavors. Prepare to be amazed!
Ingredients
- 1 (3-4-pound) whole chicken cut into 8 pieces
- kosher salt to taste
- extra-virgin olive oil to taste
- freshly ground black pepper to taste
Directions
- Trim the excess fat from the chicken pieces.
- Pat the chicken pieces dry using paper towels.
- Sprinkle the chicken pieces on all sides with the salt.
- Allow the chicken to sit at room temperature for 15-20 minutes.
- Preheat the oven to 400 degrees F.
- Pat the chicken pieces dry again with a paper towel.
- Rub the chicken pieces evenly with the olive oil.
- Coat the bottom of an ovenproof roasting pan with the olive oil.
- Season the chicken with the black pepper and the salt.
- Arrange the chicken pieces in the roasting pan, skin-side up and with the largest pieces in the center. Try not to crowd the chicken pieces.
- Roast the chicken until browned but not cooked through, about 30 minutes.
- Reduce the oven temperature to 350 degrees F.
- Roast the chicken until the thickest pieces reach an internal temperature of 165 degrees F, about 10-30 minutes.
- If the chicken skin isn't crispy enough, switch the oven to the broiler setting and broil the chicken pieces until crispy, about 1-3 minutes.
- Transfer the chicken pieces to a serving plate and tent them with foil.
- Allow the chicken pieces to rest for 5-10 minutes.
- Serve.
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