Oh-so-juicy with perfectly crisp skin, this Oven Baked Chicken recipe is one of our all-time favorite dinners! Bone-in and skin-on breasts (or thighs!) are marinated in a garlicky, citrus glaze and then roasted to perfection.
If you’ve struggled with dry or bland chicken in the past, this might be the baked chicken recipe that changes everything for you! The secret is all in the flavor-packed marinade that does most of the work for you.
Garlic, fresh citrus, and bold seasonings make the chicken both flavorful and tender as can be. This recipe proves that with simple ingredients and a little patience, you can get incredible results.
“The marinade makes all the difference in this baked chicken recipe. It made my chicken breasts so flavorful, tender, and extra juicy. I added a heavy sprinkle of crushed red pepper flakes because everyone in my house loves some spice. I’m going to try marinating bone-in, skin-on chicken thighs next time!” – Victoria, home cook with a love for comfort food.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken: I highly recommend using bone-in and skin-on chicken for best results. This cut stays juicy and flavorful, and the skin helps protect the meat while crisping up in the oven. You can use chicken breasts and thighs, whichever you prefer.
- Orange & Lemon Juices: For the very best flavor, use freshly squeezed juices only. For even more citrus flavor, zest a little of the orange and/or lemon before juicing and add that too.
- Garlic: Just like the citrus juices, it’s best to use fresh garlic cloves, not the jarred stuff.
- Seasonings: Italian seasoning, paprika, salt, and freshly cracked pepper is my favorite combo. Paprika gives a hint of smokiness and helps the chicken develop that golden baked color. If you’re out of Italian seasoning, use a mix of dried oregano and thyme.
- Olive Oil: Avocado oil also works well.
How to Bake Chicken Breast
Visit the printable recipe card below for full directions.
Pat the chicken dry. Remove any liquid with a paper towel before marinating. This will make the marinade stick to the chicken better.
Marinade chicken for 1 hour. If you have the time, marinate the chicken for up to 4 hours for the maximum amount of flavor. If you’re tight on time, 30 minutes still works! Avoid marinating over 8 hours as the citrus can break down the proteins too much.
Add a little extra seasoning on top. Layering seasoning on the chicken right before baking adds extra flavor and ensures a well-seasoned outer crust.
Make sure to fully preheat your oven. Start with a fully hot oven so the chicken begins cooking immediately and seals in the juices!
Don’t overcook the chicken. Using a meat thermometer inserted into the thickest part of the meat (but not touching the bone) will guarantee you cook it perfectly. Chicken breasts are done when they reach 165°F. Chicken thighs are safe once they reach 165°F, but for the best texture and tenderness, they are often cooked to 175°F to 190°F.
Let it rest! Allow the chicken to rest wrapped in foil for a few minutes after baking to redistribute the juices. This will give you the juiciest, tender results.
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Variations To Try
- Use fresh herbs: Feel free to stir in freshly minced rosemary or thyme for a more herb-y flavor!
- Bake on a rack for crispier edges: Placing the chicken on a wire rack set inside your baking sheet helps air circulate and gives you that roasted, golden finish on all sides.
- Broil the last 2–3 minutes if you want char: If you like a slightly browned or crisp top, broil briefly at the end. Watch closely so it doesn’t burn!
Storing, Reheating, and Freezing
After baking, let your oven baked chicken cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. It’s great for lunch salads, sandwiches, or reheating. Warm leftovers covered in foil in the oven at 350°F or in a microwave in short bursts.
You can also freeze cooked chicken (wrapped well) for up to 3 months. For best results, thaw it in the fridge overnight before reheating.
Oven Baked Chicken Breast or Thighs
Ingredients
- 2 tablespoons olive oil
- juice from 1 orange
- juice from 1 lemon
- 1 ½ teaspoons Italian seasoning, divided
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon paprika, or smoked paprika
- 3 cloves fresh garlic, minced
- 1.5 lbs chicken breasts and/or thighs, bone-in and skin on
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Instructions
- Mix together all ingredients (using only 1 teaspoon of the Italian seasoning) except the chicken in a large bowl or large ziplock bag. Add the chicken and toss to coat. Cover bowl or seal ziplock bag and place in fridge to marinade for 1 hour. You can marinade the chicken for up to 6 hours, any longer and the chicken texture may change.
- When ready to cook, preheat the oven to 375°F. Line a baking pan with parchment paper and place the chicken bone side down on the pan. Leave a little room between each piece of chicken for even cooking.
- Spoon a little extra marinade on top of each piece of chicken and then toss remaining marinade. Sprinkle chicken with the remaining 1/2 teaspoon Italian seasoning, and a little more salt and pepper to taste.
- Bake in preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 to 55 minutes. Chicken breasts are done when they reach 165°F on an instant-read meat thermometer. Chicken thighs are safe once they reach 165°F, but are best when cooked to 175°F to 190°F.
- Cover chicken loosely with foil and allow to rest for 5 minutes, then serve. This gives the juices time to redistribute in the meat, keeping your chicken juicy and tender.
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Notes
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Nutrition
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I’ve made this many times. Comes out perfectly. Great for small dinner party. Leaves me time to fuss over sides or appetizers. Also great for doubling or tripling for larger gatherings. Thank you.
I want to start off by saying I am not a fan of bone- in meat at all but I love this recipe! I will absolutely make it again and I know my husband will be excited! This recipe was so good and so easy to make.
Made this, came out great, family loved it. Will be on a regular rotation.
Looking for a tasty chicken. This si ti. Thanks for sharing the recipe.
This came out fantastic! I usually forego breasts because they are often dry and tough. To ensure success, I used a remote oven thermometer and took the chicken out when the breasts were 160-165. The thighs, being smaller, were about 185 at the same time, which is perfect for meltingly tender thighs. The only changes I made: 400 degree oven (all done in 35 minutes), and Herbs de Provence instead of Italian herbs. Magnifico!
Great recipe. Chicken was moist and flavorful. Marinade was easy.
I baked my potatoes on a separate baking sheet so they would be crispy (family favorite). So good!
Hi! Would I be able to use boneless chicken breast instead of bone-in?
Yes! Just monitor the baking time, boneless breasts will cook quicker!
Want to try this tonitebut do not have oj. Could I use something else?
Hey Deb! You can skip it! It helps to balance the lemon flavor, but is not necessary. The chicken will still be tasty!
this chicken was so good love the recipe
thank you so much, this was one of the best dishes i have ever done thanks to this recipe! absolutely love it! will be doing it more frequently
I’m trying this today. Looks delicious. I’m using a whole chicken. Should I 2x or 3x the ingredients?
Probably about 1.5 of the ingredients to cover it well! Max 2x the ingredients! Hope you enjoy it!
Hi
Can this chicken be marinated overnight.
I want to save some time, can I put this in a pressure cooker?
Of course, the texture will just be very different than if cooked in the oven.
I am preparing a meal for 25. Because I have to work part of the day, I need something that I can prepare mostly the night before and bake when I get home. Would this work? I am thinking about marinating the night before, placing in my foil pans in the morning, covering with foil and placing in the fridge while I’m at work, then removing foil when I place in the oven to bake. Thoughts?
Yes! This is a great make ahead dish and easy to feed a crowd with! Hope you all enjoy it!
I cook for 25. I split my half chicken breast in half and cook with bone in thighs and drumsticks. What will be the cooking time?
Getting ready to try this!
Hi
What size orange did you use in this recipe?
cooking this up tonight. Can’t wait, it looks delicious!
I made this recipe last night with boneless, skinless chicken thighs. I decreased the baking time. It came out great! Thanks for another quick, easy, delicious recipe that I can easily get on the table for my family on a weeknight.
So glad you enjoyed it Melissa!!
mmm…this baked chicken looks amazing!!
Wow…this is so yummy recipe and so tasty its truly baked chicken….am big fan of chicken …Thanks for sharing…Jessica…!
So tasty! This truly is the best baked chicken