why make this recipe
Baked chicken thighs are a delicious and simple meal you can prepare any night of the week. They have a crispy skin and juicy meat that makes them a favorite for many. The seasonings are easy to find and add great flavor. Plus, baking instead of frying means less mess and a healthier option. This recipe will give you tender, flavorful chicken thighs with minimal effort.
how to make Baked Chicken Thighs
Ingredients:
- 4 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
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper.
- Rub this mixture all over the chicken thighs.
- Place the chicken thighs on a baking sheet, skin side up.
- Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- Garnish with fresh parsley before serving.
how to serve Baked Chicken Thighs
Serve baked chicken thighs with your favorite sides. They go well with mashed potatoes, steamed vegetables, or a fresh salad. For a complete meal, you can add some rice or quinoa. Present the chicken on a platter, garnished with fresh parsley for a touch of color.
how to store Baked Chicken Thighs
To store leftover baked chicken thighs, let them cool down first. Place them in an airtight container and refrigerate. They will stay fresh for up to 3-4 days. If you want to keep them longer, consider freezing them. Wrap the thighs tightly in plastic wrap and then in aluminum foil before freezing. They can last up to 3 months in the freezer.
tips to make Baked Chicken Thighs
- Make sure to pat the chicken thighs dry before seasoning them. This helps achieve a crispier skin.
- Feel free to adjust the seasonings to your taste. You can add spices like cayenne pepper for heat or lemon zest for brightness.
- If you want an extra crispy skin, broil the chicken for the last few minutes of cooking.
variation
You can try different marinades or spice blends if you want to change up the flavor. Honey mustard or teriyaki sauce can offer a sweet variation. Adding citrus juices like lemon or lime can brighten the dish.
FAQs
Q: Can I use boneless chicken thighs for this recipe?
A: Yes, you can use boneless chicken thighs, but the cooking time will be shorter. They may cook in about 25-30 minutes.
Q: Can I make this dish ahead of time?
A: Yes, you can season the chicken and refrigerate it for a few hours or overnight before baking. This enhances the flavor.
Q: What should I do if the chicken skin isn’t crispy?
A: Broil the chicken thighs on high for a few minutes after baking. Keep a close watch to avoid burning.
Baked Chicken Thighs
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Delicious and simple baked chicken thighs with crispy skin and juicy meat, seasoned to perfection.
Ingredients
- 4 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
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper.
- Rub this mixture all over the chicken thighs.
- Place the chicken thighs on a baking sheet, skin side up.
- Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- Garnish with fresh parsley before serving.
Notes
For extra crispy skin, broil the chicken for the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg
