Baked chicken thighs are a go-to dish for their ease, versatility, and incredible flavor. Seasoned to perfection and baked to crispy-skinned, juicy goodness, these chicken thighs are delicious on their own or as a complement to your favorite side dishes. Pair them with roasted veggies, rice, or a crisp salad for a wholesome meal.
Equipment:
- Baking sheet or roasting pan
- Wire rack (optional)
- Parchment paper or aluminum foil
- Small bowl
- Tongs
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on the baking sheet if you prefer crispier skin. - Prepare the Chicken:
Pat the chicken thighs dry with paper towels to ensure crispy skin. - Make the Seasoning Mix:
In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. - Season the Chicken:
Rub the chicken thighs with olive oil, then sprinkle the seasoning mix evenly over all sides, pressing gently to adhere. - Bake the Chicken:
Arrange the chicken thighs on the prepared baking sheet or wire rack, skin-side up. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. - Rest and Serve:
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring juicy meat.
Tips:
- For extra-crispy skin, broil the chicken for 2–3 minutes at the end of baking.
- Bone-in, skin-on thighs deliver the best flavor and texture, but you can use boneless, skinless thighs if preferred. Adjust the baking time to 25–30 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
These baked chicken thighs are a foolproof recipe that guarantees crispy skin and succulent meat every time. Whether for a quick weeknight meal or a weekend feast, they’re bound to become a staple in your kitchen. Enjoy!
Baked Chicken Thighs Recipe
Juicy and flavorful baked chicken thighs are a simple, fuss-free recipe perfect for weeknight dinners. With a crispy skin and tender meat, they’re a family favorite.
Equipment
- Baking sheet or roasting pan
- Wire rack (optional)
- Parchment paper or aluminum foil
- Small bowl
- Tongs
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on the baking sheet if you prefer crispier skin.
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Make the Seasoning Mix:
- In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.
- Season the Chicken:
- Rub the chicken thighs with olive oil, then sprinkle the seasoning mix evenly over all sides, pressing gently to adhere.
- Bake the Chicken:
- Arrange the chicken thighs on the prepared baking sheet or wire rack, skin-side up. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Rest and Serve:
- Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring juicy meat.
Leave a Reply