EFK Tested
EFK Italian Baked Chicken
Simple herb-and-garlic baked chicken with lemon and Parmesan. The goal is dependable flavor, crisp edges, and an easy oven method that works with ordinary weeknight sides.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 425°F. Pat the chicken dry and arrange it in a lightly oiled baking dish or on a rimmed sheet pan with space between the pieces.
- Mix the olive oil, lemon juice, garlic, Italian seasoning, salt, pepper, and paprika. Rub the mixture over all sides of the chicken.
- Sprinkle the Parmesan evenly over the top. Bake until the chicken is browned at the edges and the thickest pieces reach 165°F, about 22 to 28 minutes depending on thickness.
- Rest 5 minutes. Spoon any pan juices over the chicken, finish with parsley, and serve with lemon wedges.
Equipment
BlueStar oven
9-by-13-inch baking dish or rimmed sheet pan
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Instant-read thermometer
Food safety & storage
Cook all chicken pieces to 165°F. Refrigerate cooked chicken within 2 hours, use within 3 to 4 days, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗