Expertly Marinated Baked Chicken Recipe

Chicken often seems like such a "basic" or "boring" protein, but those descriptors go straight out the window when you learn how to expertly marinate your chicken before baking it. And when you've got the perfect recipe for baked chicken, the options for serving it as an entree are practically endless. "This baked chicken dish is quite versatile and with several options once the chicken has been baked," says recipe developer Ashley Altan of Crave-Worthy. "The chicken may be served with practically any side dish, such as asiago mashed potatoes and roasted broccoli, or it can be separated from its bone, shredded, and added to soups, salads, and the list goes on." 

Of course, the key to perfectly marinated chicken is ... you guessed it: the marinade. The trick is to include bold and acidic elements that work together to tenderize and flavor the chicken. For this recipe, one ingredient, in particular, sticks out. "The whole-grain mustard is the tastiest part, adding a complementary sharpness to the marinade that works nicely with the lemon zest and juice," Altan says. Plus, she adds that it's a simple recipe with ingredients that are easily sourced, and may already be in your kitchen.

For this perfectly-marinaded chicken, you'll (of course) need the chicken itself. Altan says to use a whole chicken that's separated into breasts, thighs, legs, and wings. Additionally, you'll need olive oil, a lemon, Aleppo pepper, whole grain mustard, garlic cloves, salt, black pepper, and thyme sprigs. 

With your ingredients ready to go, your first task is to whip up the marinade. Simply combine the olive oil, lemon juice and zest, Aleppo pepper, mustard, garlic, salt, pepper, and thyme in a bowl. Whisk them all together briskly, until the dressing comes together forming a light yellow color. 

It's best not to sub out the ingredients for what you have on hand, as each item plays a specific role. "The olive oil will lend a neutral taste to the seasonings while also assisting in cooking and making the garlic and [chicken] skin crispy," Alton explains. "Along with the garlic, the Aleppo pepper offers a hint of spice, while the thyme lends perfume and earthiness." 

After making the marinade, you just have to marinate the chicken before baking it. Place all the pieces of the chicken into a deep, oven-safe baking dish, then brush the marinade evenly on all sides of each piece of chicken. Cover the dish with plastic wrap, then set it in the fridge for at least an hour to allow the marinade to do its work. 

"Because the marinade contains acid, marinating for no more than six hours is recommended," says Alton. "The acid dissolves the muscle fibers, turning them mushy. One hour is plenty of time to give the chicken a deep flavor." 

As your marinating time is wrapping up, go ahead and preheat the oven to 400 F. Remove the plastic wrap from the baking dish and place it in the oven for about an hour. The goal is for the internal temperature to reach 165-175 F to be sure the chicken is completely cooked through.

Remove the chicken from the oven and set it on the stove to rest for 10 minutes. This allows the juices to redistribute before slicing, allowing for the juiciest, most flavorful results. When the chicken has finished resting, simply serve it alongside your favorite sides or use the meat in other recipes. 

"When serving the chicken, my golden rule is to give guests (or family members) two portions, such as a wing and a leg, together, because of their size. However, thighs and breasts are large enough to be served separately. This meal serves six people comfortably, which guarantees that everyone is completely satisfied," Alton says.