Tired of dry, flavorless chicken? Get ready for my go-to recipe for perfectly juicy baked chicken thighs! This dish is incredibly easy to make, packed with flavor, and perfect for a weeknight dinner.
Key Ingredients & Substitutions:
- Chicken Thighs: Bone-in, skin-on are best for flavor and moisture, but boneless, skinless work too (adjust cooking time).
- Olive Oil: Or any neutral cooking oil like avocado or vegetable oil.
- Paprika: Regular or smoked paprika for a smoky touch.
- Garlic Powder: Fresh minced garlic works wonderfully too.
- Onion Powder: Or finely minced fresh onion.
- Dried Thyme: Or dried oregano, rosemary, or an Italian seasoning blend.
- Salt & Black Pepper: Essential for seasoning!
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 40-45 minutes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Servings: 4-6
- Tools Needed: Large baking sheet, mixing bowl, parchment paper (optional)
Step-by-Step Instructions:
1. Preheat Oven & Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it.
2. Pat Chicken Dry
Remove the chicken thighs from their packaging and pat them thoroughly dry with paper towels. This step is crucial for crispy skin!
3. Season the Chicken
In a medium bowl, combine the olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Add the chicken thighs to the bowl and toss them until they are evenly coated with the seasoning mixture.
4. Arrange on Baking Sheet
Place the seasoned chicken thighs on the prepared baking sheet in a single layer, skin-side up. Make sure there is a little space between each thigh for even cooking.
5. Bake Until Done
Bake for 30-35 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) with an instant-read thermometer. The skin should be golden brown and crispy.
6. Rest Before Serving
Once baked, remove the chicken thighs from the oven and let them rest on the baking sheet for 5-10 minutes. This allows the juices to redistribute, ensuring juicy chicken.
Storage Instructions:
Leftover baked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them gently in the oven at 350°F (175°C) for 10-15 minutes or until heated through, or in a microwave.
Frequently Asked Questions (FAQ):
Q: Can I use boneless, skinless chicken thighs?
A: Yes, boneless, skinless chicken thighs work well but will cook faster, usually in 20-25 minutes.
Q: How do I get extra crispy skin?
A: Ensure the chicken is very dry before seasoning, and avoid overcrowding the baking sheet. You can also broil for 1-2 minutes at the end for extra crispiness, watching carefully.
Q: Can I prepare this in advance?
A: You can season the chicken thighs up to 24 hours in advance and keep them covered in the refrigerator. Bake when ready to cook.
Q: What side dishes go well with baked chicken thighs?
A: Roasted vegetables like broccoli or potatoes, a simple salad, rice, or mashed potatoes are all excellent choices.
Q: My chicken isn’t cooking evenly. What should I do?
A: Ensure your chicken thighs are roughly the same size. If some are much larger, they may need more time. A meat thermometer is your best friend for accurate doneness.