There’s something about the smell of crispy chicken wafting through the house that just makes everything feel right—like all is well with the world. These oven-baked chicken thighs are the kind of dish that remind you of family dinners, the ones where you can’t help but sneak a bite before it’s officially time to eat. Each bite is a delightful crunch, bursting with flavor that might just be better than any fried chicken you’ve ever had.
Steps
- Preheat your oven to 425°F and prepare a baking sheet by lining it with foil and placing a rack on top if you have one.
- Use a paper towel to pat the chicken thighs dry, ensuring there is no excess moisture remaining on the skin.
- Drizzle the thighs with olive oil and generously apply your chosen seasoning blend, salt, and pepper. Rub the mixture over the chicken to evenly coat it.
- Arrange the chicken thighs on the rack, skin side facing up, and bake them uncovered for 35-40 minutes until they reach an internal temperature of 165°F.
- If you desire crispier skin, switch on the broiler to high and broil the thighs for an additional 2-3 minutes.
- Serve your baked chicken thighs with your choice of sides, such as roasted potatoes and green beans, for a complete meal.
Ingredients
- 6 bone-in, skin-on chicken thighs (approximately 6 ounces each)
- 2 tablespoons olive oil
- ½ teaspoon paprika (or ¼ teaspoon each of sweet paprika and smoked paprika)
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves (or dried rosemary or basil)
Nutritional Values
Calories: 2160 | Carbohydrates: 6g | Protein: 144g | Fat: 174g | Saturated Fat: 42g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 78g | Trans Fat: 0.6g | Cholesterol: 852mg | Sodium: 672mg | Potassium: 1806mg | Fiber: 0.6g | Sugar: 0.12g | Vitamin A: 780IU | Vitamin C: 0.6mg | Calcium: 108mg | Iron: 6mg
FAQ
- Can I use boneless chicken thighs instead of bone-in thighs?
- Yes, you can substitute boneless and skinless thighs, but you may need to adjust the baking time accordingly. Bone-in thighs are recommended for their extra flavor and tenderness.
- What temperature should I bake chicken thighs at for crispy skin?
- The recommended baking temperature for achieving crispy chicken skin is 425°F. This higher temperature helps to crisp the skin while keeping the meat juicy.
- How do I know when the chicken thighs are fully cooked?
- Chicken thighs are fully cooked when they reach an internal temperature of 165°F. It’s best to use a meat thermometer to ensure they are cooked through.
- Can I prepare baked chicken thighs in advance?
- Absolutely! You can make these chicken thighs ahead of time and store them in the refrigerator for up to 4 days. They can be reheated in the microwave or enjoyed cold.
- How should I store leftover chicken thighs, and can they be frozen?
- Leftover chicken thighs should be kept in an airtight container in the refrigerator for up to 4 days. They can also be frozen in zippered bags for up to one month. To reheat, thaw them overnight in the refrigerator.
Tips
- For extra crispy skin, use a higher oven temperature of 425°F and finish the chicken thighs under the broiler for a few minutes.
- If using larger chicken thighs, allow for additional cooking time beyond the 35-40 minutes specified for 6 oz thighs.
- Use a rack when baking to allow the fat to drip away, resulting in crisper skin. If a rack is unavailable, the thighs can be placed directly on the baking sheet.
- Store leftovers in the refrigerator for up to four days, or freeze for up to one month. Reheat as needed, or use the cold chicken in salads or dips.
Equipment
- Meat Thermometer – To ensure the chicken reaches the internal temperature of 165°F.
- Baking Rack – To place on top of the baking pan, allowing the fat to drip away from the chicken.
- Rimmed Baking Pan – Required to hold the chicken and rack during baking.
- Broiler Pan (if not using a baking rack) – If your oven has a broiler setting, this can be useful for crisping the chicken skin.
