Chicken Thighs Recipe
Baked chicken thighs deliver a simple yet gratifying dish, boasting crisped skin and succulent meat that is effortless to prepare.
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Servings: 6
Ingredients
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme leaves or substitute with dried rosemary or basil
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 6 bone-in skin-on chicken thighs (approximately 6 ounces each)
- ½ teaspoon paprika or ¼ teaspoon each of sweet paprika and smoked paprika
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F. Prepare a rimmed baking pan by lining it with aluminum foil, then position a wire baking rack atop the foil. Pat the chicken thighs dry thoroughly using a paper towel to eliminate excess moisture. Drizzle olive oil over the chicken and season liberally with the prepared seasoning mixture, ensuring the salt and pepper are included. Massage the oil and spices evenly into the chicken skin. Arrange the seasoned thighs on the baking rack, skin side facing up, and bake uncovered for 35 to 40 minutes or until the internal temperature registers at 165°F. If additional crispness is desired, activate the broiler on high and broil for an extra 2 to 3 minutes until the skin turns golden and crisp.
Notes
Seasoning: A store-bought chicken seasoning blend may be used in place of the listed spices—2 to 3 teaspoons will suffice. Be mindful of varying salt levels; taste and adjust salt accordingly.
Baking Time: The specified cooking time suits thighs around 6 ounces. For larger pieces, extend the baking time as necessary.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze once cooled for up to 4 months.
Baking Time: The specified cooking time suits thighs around 6 ounces. For larger pieces, extend the baking time as necessary.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze once cooled for up to 4 months.