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Recipe Collection

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Classic Baked Chicken

Classic Baked Chicken Related:   Chanukah, gluten-free, meat, poultry, Shabbat

Prep time: 15 minutes

Cook time: 40 minutes–1 hour

Yield: 4 servings

Recipe provided by Nourish Now. When Nourish Now shares recipes with its clients, the organization tries to choose simple ones that do not require many ingredients. This chicken is easy to make and always well received.


  • 1 3- to 4-pound chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup low-sodium chicken stock* or white wine for the gravy (optional)


  • Trim excess fat off chicken pieces and pat chicken dry with a paper towel. Sprinkle with salt on all sides and let sit for 15 to 20 minutes.
  • Preheat oven to 400 degrees. Pat chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan. Sprinkle the chicken all over with black pepper and a little more salt. Arrange in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center. Leave room between pieces.
  • Bake for 30 minutes. The initial high heat will help brown the chicken. Then lower the heat to 350 degrees and bake for another 10 to 30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts reaches 165 degrees and of the thighs reaches 170 degrees. If the chicken isn't browning, place under broiler for the last 5 minutes of cooking, until browned sufficiently. Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
  • To make gravy with chicken drippings, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat. Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in white wine and/or chicken stock to help loosen the drippings from the pan. Transfer the drippings and stock/wine mixture to a saucepan and heat over medium-high heat until reduced to your desired thickness. For even thicker gravy, make a slurry with 1 teaspoon cornstarch and ¼ cup water and add that to the gravy while it cooks.
  • *If you started with a whole chicken and it came with the neck and gizzards (often in paper inside the chicken), use these and the chicken back to make stock. Chop up the back a little, and put the back, gizzards and neck into a small saucepan and cover with about half an inch of water. Bring to a simmer and let simmer while chicken bakes. Strain and use the stock to make the gravy.

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