"Mildly spiced and slightly sweet chicken that comes out moist and tasty." — Denise D
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dry mustard powder
1 (3 1/2) pound
whole chicken, cut into pieces
This is delicious. I used chicken legs. I brushed each with a small amount of oil and then rolled in the spices. So easy and what a kick!
"Mildly spiced" is right. Mild to the point of forgettable. It tasted like plain chicken. Not unseasoned necessarily, but no defined taste either. Yes, I did reduce the paprika. I mixed spices as listed all I could smell is paprika. I'll be using leftovers for something else. Sorry I heated up the house for this one.
I cooked this for a sunday dinner because it was easy and you just pop it in the oven while your dressing for church. My family really liked it and my husband don't care too much for baked chicken. The only thing I feel it needs different is too cut back on the paprika. It's a little too strong. overall it was very good. I fixed new potatoes with mine in the same pan.
Delish! My youngest, pickiest eater said "this is how you make chicken, mom". It was easy, juicy, economical & delish. My husband can't have sugar or salt, so I just used a very small sprinkle of brown sugar & replaced the salt with garlic & onion powder. I also turned the chicken to coat on both sides. Great recipe, thanks Denise!!
This was tasty and different. Next time I will half the amounts because it made a lot of spice mixture. Sweet and savory and made a very moist chicken. Thanks for sharing.
Great recipe! This is a keeper - everyone in the family loved it. My key changes: 1. Increased brown sugar to 3 1/2 tsp 2. Reduced salt to 1 1/2 tsp (will try a bit less next time as well) 3. Made GRAVY from the juices. I sprinkled 40% of the rub on the bottom of 12 chicken thighs, the rest on the rest on the skin side. After baking I removed the fat from the juices, and made a quick gray (just added some flour to thicken). We ate it with green beans and rice. The gravy was heavenly, and made the dish perfect.
This is an easy and delicious way to cook bone in chicken. I didn't make any changes to the recipe. It turned out so moist and flavorful! My family loved it.
This was just okay for me. The paprika was too strong, and it was a little oversweetened I think. Next time, I'm going to cut the sugar in half and add some other spices - rosemary, basil, and a dash of Oregano for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Spiced Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 333
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