Crispy baked chicken with mango salsa is a very basic recipe which is very easy to make. Some people might say there’s already oil/fat on the chicken why are you adding butter to the recipe? The butter was included to make the chicken crispy while the inside is juicy. If you want to achieve the crispiness and you don’t want the inside dries out, add butter and let the chickens marinade before baking. I posted the salsa recipe not long ago. Fresh Mango Salsa
- 2 Pounds Chicken thigh (skin on and bone in)
- 3 Tablespoons Butter (melted)
- 1 Tablespoon Thyme
- 1 Teaspoon Paprika (you can use less)
- 1 Teaspoon Creole seasoning
- 1/2 Tablespoon Black pepper
- 1 Teaspoon Onion powder
- 1/2 Teaspoon Granulated garlic
- 1 Teaspoon Oregano
- Knorr bouillon seasoning
Get all the seasoning.
Mix with melted butter. The butter helps with the crispiness.
Clean the chicken and pat dry.
Coat the chicken with the seasoning mixture, make sure the seasoning get under the skin.
Leave the chicken for at least one hour in the refrigerator. After one hour or more bring out the chicken out and let the chicken rests at room temperature before baking.
Preheat the oven to 350 degrees F while you're bringing the chicken to room temperature.
Place the chicken on a baking sheet lined with aluminum foil. If you notice the butter didn't spread all over the chicken after you put in the refrigerator when baking it will melt and help with the crispness while the inside is juicy and succulent.
Bake the chicken for 55 minutes to 1 hour until the juice runs clear and the chicken is fully cooked. On the final last two minutes mark, I turned the oven to broil before turning the oven off. The baking time will differ because of the oven capabilities.
Drain on a paper towel and serve warm.