🛒 Ingredients (Serves 4)
- 4–6 chicken thighs or breasts (bone-in or boneless)
- 3 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tsp dried thyme or rosemary
- ½ cup chicken broth (or water)
- 1 tbsp lemon juice (optional, for brightness)
🔪 Instructions
1️⃣ Preheat Oven
- 375°F (190°C)
2️⃣ Prepare Chicken
- Pat chicken dry.
- Rub with olive oil/butter, garlic, paprika, onion powder, thyme/rosemary, salt, and pepper.
3️⃣ Bake Covered
- Place chicken in a baking dish.
- Add chicken broth to keep it moist.
- Cover with foil.
- Bake 30–40 minutes for thighs (longer for breasts) until internal temp reaches 165°F (74°C).
4️⃣ Optional Crisping
- Remove foil and broil or bake uncovered for 5–7 minutes for golden skin.
5️⃣ Rest & Serve
- Let chicken rest 5 minutes before serving.
- Drizzle pan juices over the top for extra flavor.
💡 Tips for Maximum Tenderness
- Brine chicken for 20–30 minutes in saltwater before cooking.
- Use bone-in thighs—they stay juicier than breasts.
- Don’t overcook; check with a meat thermometer.
- Add a pat of butter on top before baking for richer flavor.
🍽 Serving Suggestions
- Mashed potatoes or cauliflower mash
- Roasted or sautéed vegetables
- Rice pilaf or quinoa
- Side salad with lemon vinaigrette