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5. Optional: Broil for Extra Crispiness:
- If you want the skin extra crispy, you can turn on the broiler during the last 2-3 minutes of baking. Keep an eye on the chicken so it doesn’t burn.
6. Serve:
- Let the chicken rest for a few minutes before serving. This helps keep the juices inside, making the meat more tender and juicy.
- Serve the baked chicken with lemon wedges for a fresh burst of flavor and garnish with chopped parsley if desired.
Tips:
- For Juicier Chicken: If you’re baking chicken breasts and want to keep them moist, consider covering them loosely with foil for the first 25 minutes of baking, then uncovering for the last 10 minutes to allow the skin to crisp up.
- Add Veggies: For a one-pan meal, you can add veggies (like potatoes, carrots, or Brussels sprouts) around the chicken on the baking sheet. Toss them in olive oil and seasonings to match the chicken.
- Make Ahead: This recipe is perfect for meal prep. You can season the chicken ahead of time, let it marinate in the fridge for a few hours (or overnight), and then bake it when you’re ready.
- Herb Variations: Feel free to swap the thyme and rosemary for other fresh or dried herbs like oregano, sage, or parsley, depending on your flavor preferences.
Serving Ideas:
Serve your Baked Chicken with a side of roasted vegetables, mashed potatoes, rice, or a simple salad for a balanced meal. You can also pair it with a dipping sauce like honey mustard, ranch dressing, or barbecue sauce.
Enjoy your perfectly baked chicken—crispy on the outside, tender and juicy on the inside!