Easy baked chicken pieces


We eat a fair amount of chicken at our house. I remember when I was first learning to cook that I was always afraid of undercooking chicken. I definitely feared getting Salmonella. Because of this fear I would overcook it just to be safe. Obviously this overcooking resulted in a dry mess. Now I use a meat thermometer and my chicken is always good. I HIGHLY recommend getting one.  There are a ton of brands out there.  We have this brand (ThermoWorks Instant Read Thermometer) and absolutely love it. It is kind of pricey and there are plenty of cheaper and nice brands out there.

I’ve tried many ways of preparing chicken but one of my favorite ways is to bake it. It is quick, not preparation heavy and it tastes great. I always use chicken pieces with bone and skin still attached for this method.  Boneless, skinless chicken could work here but cooking times will probably be shorter. Although, skinless chicken would not crisp up like skin on chicken does. Here is a quick rundown on how I prepare mine.

Baked chicken pieces

Ingredient list:
3-4 pounds bone in, skin on chicken pieces of choice (Note: I usually pre-marinade my chicken before baking and have included some suggestions below. If you don’t marinade ahead of time, that’s okay. Toss the chicken pieces with kosher salt, black pepper, garlic powder, onion powder, paprika and parsley flakes and a couple tablespoons of olive oil to lightly coat and then follow the directions below)

Kitchen supplies needed:
Pans and Wire Rack
Meat thermometer

  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with foil and place wire rack in center.



3.  Place marinated chicken on rack with an even amount of space in between each piece.


4.  Place chicken in preheated oven uncovered. Bake thighs for 40-45 minutes. Bake legs for 35-40 minutes. Bake wings for 25-30 minutes. The chicken should be crispy and nicely browned on the outside and the internal temperature should read 165 degrees on you meat thermometer.


There are tons of marinades out there. But, I have had some difficulty in finding prepared marinades or sauces that are Whole 30 compliant. Because of this, I’ve come up with a few easy combinations that I can create at home. Try one of these and see what you think.

Each marinade covers 3-4 pounds of chicken. Finely mince any fresh ingredients and combine with wet and/or dry ingredients. Place chicken pieces into a large bowl or large storage bag and add marinade.  Coat chicken pieces with the marinade. Cover bowl or seal bag and place in the refrigerator to marinate for 1-3 hours.  Follow the directions above for cooking instructions.


1 crushed clove of garlic
1 small shallot minced
1/3 cup olive oil
1/3 cup apple cider vinegar
1 Tablespoon kosher Salt
Freshly ground black pepper
2 Tablespoons each fresh thyme, rosemary, parsley and basil leaves finely chopped

2 cloves crushed garlic
1 Tablespoon finely minced ginger
2 scallions finely chopped
2 Tablespoons coconut aminos
2 Tablespoons Red boat fish sauce
2 Tablespoons rice vinegar
2 Tablespoons olive oil
1 teaspoon kosher salt
Freshly ground black pepper
The juice from half a lime
Optional: ½ teaspoon dried, Asian chili flakes or any whole 30 compliant Asian chili sauce

3 Tablespoons olive oil
2 Tablespoons lemon juice
1 clove minced garlic
2 teaspoons paprika
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper
2 teaspoons kosher salt
Freshly ground black pepper

What to serve it with:
For the herbed chicken try serving them with sweet potatoes, mashed cauliflower, green beans, salad, or Brussels sprouts. For the Asian marinade, try it with an Asian style slaw, sautéed Bok Choy with sesame seeds, or mixed stir fried vegetables. For the Indian marinade, try serving it with cauliflower rice, crispy potatoes or bhindi masala.

Of course these are just a guide. Try adding your own combinations of herbs or other compliant seasonings.  I’m sure that there are so many other marinating possibilities out there. I’d love to hear any comments you might have about marinades or flavor combinations you’ve enjoyed.

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