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Spicy Baked Chicken, thigh and drum on a white plate with a side salad and yellow rice

Spicy Baked Chicken

This spicy baked chicken is an easy recipe with only 4 ingredients. This chicken dinner is budget friendly and no-fuss too!
Course Main Course
Cuisine American
Keyword baked chicken
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate the chicken 1 hour 30 minutes
Total Time 1 hour 15 minutes
Servings 5
Calories 589kcal


  • 3 tablespoons Blackened Seasoning blackening seasoning
  • 2 tablespoons Low Sodium Soy Sauce
  • 2½ - 3 pounds Chicken drums and thighs, skin on and bone in (we made 10 pieces, which was just shy of 3 pounds)
  • 1-2 tablespoons Parsley chopped


You will also need

  • 1 pan or large plate/platter, to keep the seasoned chicken in the refrigerator
  • Plastic wrap, to cover the seasoned chicken
  • 1 large baking sheet
  • 1 large cooling rack that fits in the large baking sheet
  • Cooking spray, or oil to lightly rub the rack

Prep work

  • Remove any excess fat from the chicken. The best way to trim the fat is with kitchen shears. Just cut it right off!
  • Prepare the seasoning mix: combine the blackened seasoning and the soy sauce in a small bowl. Stir well to combine.
  • Remove the stems from the parsley, leaving only the leaves, and chop it fine.

Season the chicken

  • Rub the chicken with the blackened seasoning paste. The best (only) way to do this is with your hands. Grab a bit of paste and a piece of chicken and rub it all over. Place it back on the pan and repeat with all the pieces.
  • Arrange the chicken on a pan, casserole dish, or large serving platter.
  • Sprinkle the chopped parsley over the top of the chicken.
  • Cover the pan with plastic wrap and refrigerate for at least 60-90 minutes.
  • Remove the chicken from the refrigerator to get the chill out while the oven preheats.

Bake the chicken

  • Preheat the oven 350° F.
  • Place the cooling rack in the baking sheet and spray it lightly with cooking spray.
  • Arrange the chicken, skin side up on the rack allowing some space between the pieces. The cooling rack allows air to flow around the chicken while baking. It also keeps it elevated so it’s not sitting in the drippings.
  • Bake the chicken for 60 – 65 minutes or until internal temperature is at least 165° F.
  • Use an instant read thermometer and take the internal temperature of a few of the larger pieces. Make sure the thermometer is in the middle of the thickest part and not touching the bone.



Calories: 589kcal | Protein: 50g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 204mg | Sodium: 1044mg | Potassium: 534mg | Vitamin A: 515IU | Vitamin C: 6.5mg | Calcium: 32mg | Iron: 2.7mg