This tender roasted blackened chicken seasoned with a homemade blend of spices, is easy to make and tastes wonderful.

Oven Roasted Blackened Chicken on plate

This blackened chicken is so easy to make.

The ingredients include a whole chicken and a homemade blend of seasonings.

If you haven’t mastered how to cut up a whole chicken into 8 pieces (2 breast halves, 2 thighs, 2 wings and 2 legs), no worries.

Because this whole chicken has just one cut right down the middle (lengthwise).

And btw, I happen to be one of those who hasn’t mastered cutting up a whole chicken into the proper pieces.

About this Recipe

This blackened chicken gets its start by using a sturdy knife to cut through the middle of a whole chicken.

Then olive oil and seasonings are added to all sides of the chicken before roasting it in the oven.

About Serving

This blackened chicken can be served as is or cut into separate pieces.

Here are more chicken recipes you may like “Simple Fried Chicken“, “Grilled Chicken with Mango Key Lime Salsa” and “Easy Barbecue Chicken with Rice“.

Let’s check out the ingredients.

Oven Roasted Blackened Chicken ingredients

A whole chicken, olive oil, chili powder, paprika, ground sage, granulated garlic, onion powder, red pepper flakes, salt and pepper

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat oven to 375 degrees F.

For the Whole Chicken:

Whole raw chicken on cutting board

Remove the giblets from the chicken and discard.

Set the whole chicken (flat side down) on a cutting board that’s only used for cutting raw meat.

TIP – I use just one of my cutting boards for meat only. 

And always scrub the cutting board clean with hot water and a lot of soap.

Cut raw whole chicken in half on board

Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end.

Cut off any excess skin that’s hanging off the cavity or tail end areas.

Roasting Pan:

Cut pieces of chicken in roaster pan

In a roasting pan, or sturdy sheet pan with sides, lay each piece of chicken skin-side down.

Olive Oil and Seasonings:

Add olive oil to chicken in pan

Drizzle olive oil over the inside halves of the chicken.

Next, add the spices on both sides of the chicken.

TIP – The seasonings can either be added separately or they can be mixed together first.

Sprinkle half of the amount of spices over the inside halves of the chicken (in any order)

Spices on chicken in pan

…the chili powder…

Onion Powder on Chicken in Pan

…onion powder…

Chili powder on chicken in pan

…paprika…

Ground sage on chicken in pan

…ground sage…

Pepper on chicken in pan

…pepper…

Granulated garlic on chicken in pan

…granulated garlic…

Salt on chicken in pan

…salt…

Seasoned chicken in pan

…and red pepper flakes.

Raw chicken halves in pan

Next, turn the chicken halves over so the skin side is up.

Drizzle olive oil over the top of the chicken and sprinkle the remaining spices over the chicken…

Add pepper to chicken in pan

…the pepper, granulated garlic…

Add sage to chicken in pan

…paprika, sage…

Seasoned chicken in pan

…chili powder, onion powder, salt, and red pepper flakes.

Bake:

Bake the chicken in a preheated (at 375 degrees F.) oven (uncovered) until the chicken is thoroughly cooked (about 1 hour).

Oven Roasted Blackened Chicken in pan

TIP – After the chicken has cooked, let it rest for at least 15 minutes before cutting so that the juices don’t run out of the meat.

Serve:

Serve the chicken as is (for larger portions) or…

Oven Roasted Blackened Chicken on board

…cut the chicken into serving pieces.

Oven Roasted Blackened Chicken on plate

Then meat is moist and tender.

Oven Roasted Blackened Chicken on plate

And the skin tastes so good.

Oven Roasted Blackened Chicken on plate

Oven Roasted Blackened Chicken on plate

Thank you so much for stopping by CCC!

More Poultry Recipes You May Like:

Nut-Crusted Coconut Chicken with Homemade Peanut Sauce

Seasoned Ground Turkey Pita Sandwiches

Sweet and Spicy Chicken with Rice

How to Barbecue a Turkey

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Blacked Chicken on Plate

Roasted Blackened Chicken

This tender roasted chicken seasoned with a homemade blend of spices is super easy to make and tastes wonderful any day of the week.
5 from 1 vote

Ingredients

  • 1 whole (about 4 pounds) chicken
  • 4 teaspoons chili powder
  • 3 teaspoons onion powder
  • 3 teaspoons paprika
  • 3 teaspoons ground black pepper
  • 3 teaspoons granulated garlic
  • 2 teaspoons ground sage
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil 1 tablespoon per half piece of chicken

Instructions

  • Preheat oven to 375 degrees F.
  • For the Chicken - Remove and discard the giblets.  Set the whole chicken with the flat side down on a cutting board or other cutting surface used to cut raw meat.
    Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end. Cut off any excess skin that is hanging off the cavity and tail end areas.
  • In a roasting pan or sturdy cookie sheet with sides, lay the chicken skin side down. Drizzle half of the olive oil over the inside halves of the chicken.
  • For the Seasonings - If you like, you can mix all of the spices together and then sprinkle them over the chicken. Or sprinkle each spice over the chicken separately.
    Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order).
  • Then turn the chicken over so the skin side is up. Drizzle the remaining olive oil over the top of the chicken and sprinkle the remaining spices over the chicken.
  • For Cooking - Roast uncovered in a preheated oven (375 degrees F.) for 1 hour or until the chicken is thoroughly cooked.
    Remove the chicken from the oven and let it rest for at least 15 minutes before cutting it.
  • For Serving - Serve as is (for bigger portions), or cut the chicken into pieces (breast, thigh, leg and wing) if preferred. 

Notes

TIPS:

  1. I use just one of my cutting boards for meat only and always scrub the cutting board clean with hot water and a lot of soap.
  2. If preferred all of the spices can be mixed together and then sprinkled on the chicken.
  3. Let the chicken rest for at least 15 minutes before cutting so that the meat is juicy.  If the chicken is cut too soon, the juices will run out.
  4. Leftover chicken can be shredded or cut in pieces and served in tacos, enchiladas or over black/pinto beans and rice; or in a salad.

This recipe was originally published on November 13, 2011.