Roasted Chicken Parts
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
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4 servings As noted in About Chicken, thighs and drumsticks are very forgiving and may be roasted until they are as browned and crispy as you like. Instead of the simple seasoning given here, try any of the suggestions in Additions to Broiled or Grilled Chicken. For a tasty breaded crust, see Oven-Fried Chicken.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 ½ to 4 ½ pounds bone-in chicken parts
- 1 tablespoon salt
- 1 tablespoon black pepper
Let's Cook
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Step 1.
Have ready: 3 ½ to 4 ½ pounds bone-in chicken parts
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Step 2.
Season the chicken with: 1 tablespoon salt; 1 tablespoon black pepper
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Step 3.
For crispier skin and thorough seasoning, place the chicken on a rack set over a rimmed baking sheet and let it sit overnight, uncovered, in the refrigerator.
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Step 4.
Position a rack in the center of the oven. Preheat the oven to 450°F.
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Step 5.
Arrange the chicken skin side up in a shallow roasting pan or rimmed baking sheet and transfer to the oven. Breasts or breast pieces should be removed from the oven when they reach an internal temperature of 160°F, about 30 minutes. Thighs and drumsticks should be baked until they release clear juices when pricked with a fork and the internal temperature registers at least 170°F, about 40 minutes.
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