Description
A simple yet decadent recipe for baked chicken hindquarters featuring crispy skin and juicy dark meat seasoned with a blend of savory herbs and spices.
Ingredients
4 chicken hindquarters (leg and thigh attached)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup.
Step 2: Pat each chicken hindquarter thoroughly dry with paper towels. Removing surface moisture is the most important part of getting crispy skin.
Step 3: In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper until it forms a smooth paste.
Step 4: Rub the spice paste all over the chicken hindquarters, ensuring you coat both the top and bottom. If possible, gently slide some seasoning under the skin.
Step 5: Place the chicken on the prepared baking sheet, skin-side up. Ensure the pieces are not touching to allow for proper air circulation.
Step 6: Bake for 45 to 55 minutes, or until the skin is deep golden brown and the internal temperature reaches at least 165°F (74°C) at the thickest part of the thigh.
Notes
For extra crispy skin, leave the chicken uncovered in the refrigerator for 2 hours before seasoning to air-dry the skin further.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 Hindquarter
- Calories: 485 kcal
- Sugar: 0g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 145mg