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Crispy Oven Baked Chicken Pieces

Great for supper with veggies and potatoes, and works well in a lunch box.

As a teacher, I used to go on bus tours with the school choir. Each choir members received a food parcel early in the morning and then the feast started. I was privileged to partake in this festivity. Included in the food parcels were the most delicious crispy chicken drum sticks. I couldn’t get enough of it.

I always wondered how it was made. Then one day I saw: It was so simple! These scrumptious golden crispy chicken drum sticks simply came out of the oven!

I searched for a recipe and finally started to make my own crispy chicken. My husband prefers red meat dishes and rarely chooses chicken for himself, but when I make this recipe, there are never any left overs. My one-year old son also loves his crispy chicken drum sticks.

You don’t have to use drumsticks only. I have made the recipe with a variety of chicken thighs, wings, drum sticks and even the chicken breasts. Make sure you have a big enough oven-proof dish. You need to leave some space between the pieces for maximum moisture absorption.

The secret to having crispy chicken, is to remove as much moisture from its surface as possible. After defrosting the chicken pieces, pat it try with kitchen towel. This is the only part of the recipe that could be a little tedious. The rest is easy.

Cover each dried chicken piece with olive oil. Not too much, otherwise the skins won’t go crispy.

For flavour, you can simply use salt and pepper, or you can add herbs and spices according to taste. In this recipe I have used fresh rosemary leaves. You can also use thyme, tarragon, garlic flakes, paprika or any chicken spice.

Recipe: Crispy Oven Baked Chicken Pieces

Prep time: 10 minutes Cook time: 1 hour


700g – 1kg or more bone-in skin-on chicken pieces (any variety of thighs, drumsticks, wings or breast)

1-2 tablespoons olive oil

1 teaspoon coarse salt or to taste

¼ teaspoon freshly ground black pepper

Optional: Fresh Rosemary, Garlic flakes, Fresh Thyme, Tarragon, Paprika or Chicken Spice


Defrost the chicken pieces overnight or in the microwave on the defrost setting.

Preheat the oven to 210 ⁰C  for at least 10 minutes.

Pat each chicken piece dry with kitchen towel.

Spray a large enough oven-proof dish with Spay and Cook.

Place the chicken pieces in the oven dish and drizzle with olive oil. Rub each piece lightly to cover completely with oil.

Sprinkle each chicken piece on both sides with the salt, pepper and the herbs and spices of your choice.

Separate the pieces to leave some space in between.

Place the chicken in the oven on a temperature of 210 ⁰C for 20 minutes. After 20 minutes, set the oven to the temperature of 190 ⁰C and bake for another 40 minutes.

Bake until golden and crispy. Cut through one piece to see if it has been cooked through. Chicken breasts may take a bit longer than the rest to cook through.

Serve with buttery mash potatoes and the vegetables of your choice. 

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Content created and supplied by: WorkingMomofThree (via Opera News )



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