This easy roasted chicken dinner starts with a whole chicken cut into 8 pieces, seasoned with salt, herbs, olive oil, and butter, then oven-roasted to golden in just 45–50 minutes. Roasted chicken pieces come out tender, flavorful, and versatile to serve with anything, from simple sides to seasonal vegetables.
My family has different preferences when it comes to the choice of chicken pieces. So to keep everyone happy, I often cook a whole chicken.
This recipe is so convenient because I cut the whole chicken into 8 pieces, plus the gizzards, and it cooks much faster than roasting it whole. The meat turns out tender and juicy, and everyone can just grab their favorite piece without waiting to carve the bird.
Other methods to cook a whole chicken
Try my roasted chicken in an oven bag, spatchcock chicken, air fryer whole chicken, or boiled whole chicken (great for shredding and broth).
How to cut a whole chicken into pieces
1. Prep your station. Put the chicken on the cutting board with the breast side up. Get a sharp knife and some paper towels, in case the chicken gets slippery.
2. Remove the legs. Gently, pull one leg away from the bird and cut through the skin where it connects to the breast. Bend the leg back until the joint pops, then slice through it. Repeat on the other side.
3. Separate thighs from drumsticks. Lay each leg skin-side down and cut along the fat line between the drumstick and thigh to divide them. You can also keep them whole.
4. Cut off the wings. Extend each wing outward and slice down toward the joint to remove the wing. If desired, cut the wings into two parts.
5. Remove the backbone. Flip the chicken so the back faces up. Cut along both sides of the spine with kitchen shears or a sturdy knife to remove it (freeze it for broth).
6. Split the breast. Turn the chicken breast side up and cut down the middle to split it into two even pieces. Apply firm pressure to get through the breastbone.
7. Prep gizzards (optional). If included, trim and clean the gizzards. There should be a liver, stomach, and heart. They can be roasted with the rest of the chicken pieces, fried separately, added to gravy, or saved for stock.
How to season and roast chicken pieces
1. Pat dry chicken pieces with paper towels. Have a baking pan ready. You can line it with parchment paper for easier cleanup.
2. Rub each chicken piece with light olive oil, then apply salt and the seasonings.
3. Arrange seasoned chicken pieces into a large baking pan. Add fresh herbs. Place a thin slice of butter on each piece.
4. Roast chicken pieces at 400° for 45-50 minutes, until the internal temperature in the thickest part of the chicken (leg or thigh) reaches 165°F, according to the USDA guidelines.
Tasty tip
If you like the chicken pieces to be extra crispy, roast skin-side up on a wire rack set over a baking sheet. You can even place some potatoes or other veggies on a baking sheet underneath the chicken. The chicken drippings will baste them as they cook, making everything even more delicious.
Make ahead and storage tips
Making ahead
What I love about this recipe is that you can cut the chicken, arrange it in a baking pan, season it, drizzle it with oil, and place it in the fridge for up to 24 hours. When you're ready to cook, simply transfer it from the fridge to a preheated oven. I love doing this in the morning—it makes dinnertime so much easier.
Storage instructions
Store cooked chicken in an airtight container in the fridge for up to 3-4 days, according to USDA guidelines.
If you think you and your family will not consume it within 4 days, pack it in freezer-safe bags or containers and freeze it for up to 4 months for the best quality.
Reheating
To keep the skin crisp and meat juicy, is better to reheat cooked chicken in the preheated to 375°F oven for about 15-20 minutes, depending on the size of the piece.
You can also reheat it in the microwave and use a damp paper towel to cover the meat to it does not dry out.
How to serve these roasted chicken pieces
There are endless ways you can serve and repurpose roasted chicken. That's why I prepare it at least once a week. Here are my family's favorites:
- Classic chicken dinner: there is nothing better than roasted chicken, roasted or mashed potatoes, and gravy with a side of salad. I usually do this on the day I roast the chicken.
- Tacos, enchiladas, or quesadillas: the chicken is mildly seasoned initially, so you can add some taco seasoning and use the meat to make any Mexican-inspired dish.
- Pasta dishes: you can use it to make any pasta dish or even chicken lasagna.
- Soups: one of my favorite ways to use the leftover chicken is making chicken and rice soup or chicken noodle soup.
Frequently asked questions
Roasting chicken pieces at 400°F is ideal—it allows the chicken to cook through more quickly, promotes crispy skin, and helps prevent the oil and seasonings from burning.
o get crispy skin, first, pat the chicken dry with paper towels. Then, make sure the skin is coated in oil before baking. Avoid overcrowding the pan, or roast the chicken pieces on a wire rack set over a baking sheet to allow air to circulate.
Yes, definitely. You can roast regular potatoes cut into chunks, sweet potatoes, carrots, onion, and parsnips alongside the chicken. Vegetables should be also coated in oil and seasoned well.
📖 Recipe
Easy Roasted Chicken Pieces
Equipment
- 1 cutting board
- 1 large baking pan
- 1 meat thermometer
Ingredients
- 1 4-5 lb whole chicken, cut into 8 pieces*
- 3 tablespoons light olive oil or avocado oil
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- (optional) fresh thyme, rosemary, sage
Instructions
- Preheat oven to 400°F. Line a large baking pan with parchment paper for easier clean up.
- Rub chicken pieces with olive oil. Sprinkle on both sides with salt, paprika, garlic powder, onion powder and black pepper. 1 4-5 lb whole chicken, cut into 8 pieces*, 3 tablespoons light olive oil or avocado oil, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder , ¼ teaspoon black pepper.
- Arrange seasoned chicken pieces on a baking pan. Add fresh thyme, rosemary and sage leaves (if using). Place a slice of butter on each chicken piece. 4 tablespoons butter, (optional) fresh thyme, rosemary, sage.
- Bake at 400°F for about 45-50 minutes or until the internal temperature of chicken thighs and legs reach at least 165°F. Take cooked chicken pieces out of the oven and let them rest for about 5 minutes before serving.
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