Baked Chicken Thighs
Let Me Tell You About These Chicken Thighs…
So, full confession: I didn’t even like chicken thighs until a few years ago. I was always more of a breast person—(wait, that sounded weird?)—but one time my sister made baked chicken thighs for Sunday lunch and I basically licked my plate. That was the moment! Now I use this recipe for those nights when I want something so easy I can almost make it with my eyes closed (but don’t actually do that, trust me—hot pans and closed eyes, not a good mix). If you’re looking for a dinner that’s both kind of lazy and fancy at the same time, this is the one. Oh, and cleaning up after is a breeze, which counts a lot for me because I hate scrubbing pans at 10 p.m., you know?
Why I Keep Making This (Even When I Have Other Options)
I make these baked chicken thighs when my brain just can’t handle complicated steps or when someone says “what’s for dinner?” a bit too late. My kids go wild for them, though sometimes I wish they didn’t—leftovers would be nice for a change! And honestly, when I’m feeling lazy (or, let’s call it efficient?) these thighs save me. I used to mess around with a lot of basting and flipping but, ugh, it never made much difference—besides, my oven’s too temperamental for that anyway.
What You’ll Need (But Also, You Can Improvise)
- 6-8 bone-in, skin-on chicken thighs (I mean, boneless works in a pinch, but you miss the crispy skin—which is basically the point!)
- 2 tablespoons olive oil (but use melted butter for a treat—I do, sometimes, when there’s no olive oil left because someone made salad dressing)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (plain paprika is fine; actually, my grandmother swore by sweet paprika, and she was usually right)
- 1 teaspoon Kosher salt (or whatever you’ve got—just don’t use that weird iodized stuff, unless you love it!)
- 1/2 teaspoon black pepper
- Optional: a good grind of chili flakes if you like a tiny hum of heat (I don’t if the kids are home, but hey, you do you)
Here’s What To Do (It’s Not Rocket Science)
- Crank up the oven to 425°F (220°C)—basically, you want it hot enough to get that skin crispy. I’ve done this at 400 and 450, and honestly 425 is the happy medium for my, uh, moody oven.
- Line a big baking sheet with foil or parchment paper. Skip this step if you love doing dishes, but I never do.
- Pat those chicken thighs dry—this is, like, the one boring prep step you really shouldn’t skip. Damp chicken never crisps up right. Sometimes I forget, and they still taste good. Just not amazing.
- Toss the thighs with oil, then sprinkle with all your seasonings. Use your hands because a spoon doesn’t really do the trick. (This is where I occassionally sneak a taste of the oil-spice mixture. Is that weird?)
- Lay the thighs out on the tray, skin side up. Don’t crowd them—they need some elbow room. Actually, I once squeezed too many on one pan and, wow, soggy skin city.
- Bake for 35-45 minutes. It depends; some thighs are, like, massive (dinosaur? chicken?) so if they’re big, check closer to 45. You want the skin golden and a little blistered. Don’t panic if they ‘pop’ a bit.
- Let them rest for about 5 minutes. This, I always forget and then regret. Juices everywhere if you cut too soon!
A Few of My Not-So-Secret Notes (from Wild Experimenting)
- If you accidentally overcook them a bit, they’re still juicier than most other cuts. It’s why I love thighs.
- You really don’t need to flip them halfway. I tried, it made like zero difference and just made me sweat more.
- If you’re out of paprika, a combo of dried oregano and a pinch of cumin is… surprisingly okay?
Some Odd Variations I’ve Tried (and One Fail)
- Lemon zest & thyme—good if you want a little zip. My mom likes this, but honestly the kids complain.
- Slathered in BBQ sauce at the end—super messy, surprisingly popular here.
- Once I tried marinating them in yogurt like for shawarma… but sort of forgot about them for two days. Not my best work. Ate pizza instead.
Do You Need Fancy Equipment? (Or Just Make Do)
I use a half-sheet pan, which sounds serious but it’s just a big old baking tray, honestly. Don’t have one? A, uh, cake tin works, as long as the sides aren’t too low. Even tried a roasting pan once (it did the job just fine—chicken’s forgiving like that).
How to Store (Assuming There Are Leftovers)
These store in the fridge for 3-4 days, in theory. Real talk—my family eats these so fast, leftovers are like unicorns. But, if you’re lucky, they reheat great in a skillet (skin side down please) or, worst case, a quick spin in the microwave for lunch. Oh, and you can freeze them—comes out a bit drier, but still yum.
How I Like to Serve Them (And You Should Try This)
I always put the thighs on a big platter with some pan juices poured over, next to a pile of buttery mashed spuds or crusty bread (for soaking). Sometimes, if I’m feeling proper, I’ll toss together a sharp, herby salad to go with. And on Fridays, it’s ‘chips and thighs’ for movie night; yes, it’s a thing here!
A Few “Don’t Be Like Me” Pro Tips
- Don’t rush the oven preheat; I learned the hard way—skin just kind of sweats and sticks if you start it cold. Ew.
- Let the chicken come up to room temp for, like, 10mins max if you remember. Otherwise the cooking’s slightly uneven, but not criminally so.
Questions I Actually Get Asked (Because Everyone’s a Skeptic)
- Can I use boneless skinless thighs? Yep, but you’ll lose the crispy skin. They cook a bit faster maybe 25-30 mins. Still tasty but not quite the same magic, in my opinion.
- Is olive oil a must? Nah! Butter’s gorgeous. Or honestly, any neutral oil does the job (one time I used bacon fat—don’t tell my doctor!).
- Why no marinade? You could, but honestly the skin never crisps right for me after a wet marinade, unless you’re super patient (which I am not). But if you want to try, go for it—some people swear by it. Serious Eats has a deep dive on chicken roasting if you want to nerd out!
- Can I make a bigger batch? Totally, just use two trays or rotate halfway through. Or this BA recipe for a massive crowd. I sometimes double this for meal prep weeks (theoretically).
- Is this better the next day? Strangely, I think so. The flavors meld; just re-toast the skin under a hot grill for a minute. If it survives til then, fair play.
Okay, rambled enough—if you’re still here, go on, try it tonight! And if you come up with a killer seasoning blend, let me know. (Btw, if you’re after dessert after all that chicken, Sally’s easy cheesecake never fails.)
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
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2Pat the chicken thighs dry with paper towels and place them on the prepared baking sheet.
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3Drizzle olive oil evenly over the chicken thighs.
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4In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Sprinkle the seasoning mixture over the chicken thighs and rub gently to coat all sides.
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5Bake in the preheated oven for 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
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6Remove from oven and let the chicken rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
-
1Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
-
2Pat the chicken thighs dry with paper towels and place them in a large bowl.
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3Drizzle olive oil over the chicken. Sprinkle garlic powder, paprika, thyme, salt, black pepper, and onion powder evenly over the thighs.
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4Toss the chicken until evenly coated with the oil and seasonings.
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5Arrange the chicken thighs skin-side up on the baking tray. Bake for 35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
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6Let rest for 5 minutes before serving. Enjoy your baked chicken thighs hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
