If you’re looking for a flavorful meal that’s easy to prepare yet tastes like something special, this oven-baked chicken is a perfect choice. Marinated in a rich blend of oils, lemon, garlic, and herbs, the chicken turns incredibly juicy and tender, with a golden, slightly crisp finish from slow baking.
Ingredients
For the Chicken & Marinade:
2.5–3 lbs chicken pieces (drumsticks, thighs, or mixed cuts)
3 tablespoons olive oil
1/4 cup sunflower or vegetable oil
1/4 cup fresh parsley, finely chopped
3 cloves garlic, minced (or 1 teaspoon garlic powder)
Juice of 1 lemon
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon all-purpose seasoning
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Instructions
In a large bowl, mix olive oil, vegetable oil, parsley, garlic, lemon juice, paprika, black pepper, salt, seasoning, thyme, and onion powder.
Add the chicken and coat well. Cover and let it marinate in the refrigerator for 2–3 hours, turning occasionally.
Lightly score the drumsticks and thighs to allow better absorption of the marinade.
Place the chicken in a baking dish and pour the remaining marinade over it.
Bake at 325–350°F for 75–90 minutes, occasionally basting with the juices, until the chicken is tender and golden.
Creamy Mushroom Sauce
Ingredients:
1 1/2 cups mushrooms, sliced
1/2 cup sour cream
1 tablespoon all-purpose flour
2–3 tablespoons pan drippings
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 tablespoon butter
Instructions:
Heat the pan drippings with butter in a skillet.
Add mushrooms and sauté until soft.
Mix sour cream with flour, then add to the pan.
Season with pepper and oregano and simmer until thick and creamy.
Optional Side Dish
Use the remaining juices from the chicken to roast parboiled potatoes in the oven at 375°F until golden and slightly crispy.
