In a large bowl or resealable baggie, mix together the marinade ingredients.
Add the chicken and mix well. Cover and place in the refrigerator to marinate for 24 hours, with a minimum of 3 hours.
Preheat the oven to 425 degrees. Line the bottom of a broiler pan with foil (for easy cleanup!) and grease the top rack with oil.
Once the oven is preheated, place the chicken skin side up on the prepared pan and bake for 45 minutes, or until the internal temperature reaches 165 degrees.
To make this dairy-free, paleo, or whole30, replace the sour cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours (you may need 2 cans) and scoop out the coagulated cream. I only recommend Sprouts, Native Forest, and Thai Kitchen brands as others may not separate well.
If you don't have a broiler pan, place a folded cooling rack inside of a large baking sheet. This will allow the air to circulate around the chicken and make it super crispy just like a broiler pan!
Nutrition is overstated because it uses all of the marinade ingredients.
If you prefer to use boneless, skinless chicken breasts, I would actually recommend cooking on the stove instead of the oven so they don't dry out. For boneless, skinless breasts, cook over medium-high heat for approximately 3-4 minutes on each side. If they are thick, be sure to butterfly them or pound them to around ½ inch thick. Otherwise, the outside will start to burn before the inside is cooked through!