Baked Spiced Chicken Recipe -
Baked Spiced Chicken Recipe
  • READY IN 1 hr

Baked Spiced Chicken

Recipe by  

"Mildly spiced and slightly sweet chicken that comes out moist and tasty."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
  2. Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2009

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!

Most Helpful Critical Review
Aug 11, 2010

"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.

Mar 30, 2009

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.

May 21, 2009

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!!

Apr 27, 2009

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.

Jun 09, 2009

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.

Aug 20, 2009

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.

Oct 20, 2009

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.


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  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 239 mg
  • 80%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 60.4 g
  • 121%
  • Sodium
  • 1342 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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