Description
Juicy Baked Chicken Thighs Recipe
Ingredients:
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Set the oven to 425°F (220°C).
Prepare the Chicken:
Pat the chicken thighs dry with paper towels for crispy skin.
In a bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, pepper, and onion powder.
Season the Chicken:
Rub the seasoning mix generously over the chicken thighs, coating both sides.
Bake:
Place the chicken thighs skin-side up on a baking sheet lined with foil or parchment paper.
Bake for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Broil for Extra Crispiness (Optional):
Broil for the last 2-3 minutes for extra crispy skin.
Garnish and Serve:
Sprinkle with fresh parsley and serve hot with your favorite sides!
Crispy, juicy, and full of flavor! #BakedChickenThighs #EasyDinner #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for perfect baked chicken thighs every time. First, ensure your chicken thighs are fully thawed. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment paper for easy cleanup. The key to crispy skin is to thoroughly pat the chicken dry with paper towels. In a small bowl, create a paste by mixing 2 tbsp olive oil with the minced garlic, paprika, Italian seasoning, salt, pepper, and onion powder. Using your hands, rub this mixture under the skin and all over each thigh, ensuring even coverage. Arrange the thighs skin-side up on the baking sheet, ensuring they are not touching. Bake on the middle rack for 35-40 minutes. Do not open the oven door frequently, as this releases heat. For ultimate crispiness, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning. Always verify doneness with a meat thermometer inserted into the thickest part, avoiding the bone; it should read 165°F (74°C).
Serving Suggestions
These versatile chicken thighs pair wonderfully with a variety of sides. For a classic comfort meal, serve with creamy mashed potatoes and roasted green beans or steamed broccoli. For a lighter option, pair with a crisp garden salad and crusty bread to soak up the juices. They also work beautifully in grain bowls with quinoa or rice, fresh vegetables, and a drizzle of sauce like tzatziki or a lemon-herb vinaigrette. Leftovers are excellent chopped over a salad for lunch or shredded for tacos and sandwiches.
How-to Summary
To summarize: Pat chicken dry, coat with an oil-and-spice rub, bake at 425°F for 35-40 minutes until internal temperature hits 165°F, and optionally broil for 2-3 minutes for extra-crispy skin. Rest for 5 minutes before serving.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the baking time to 25-30 minutes. The skin helps retain moisture and crispiness, so expect a different, though still delicious, result.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or a 375°F oven for 10-15 minutes to restore crispiness. Avoid the microwave, which will make the skin soggy.
Can I make this recipe ahead of time? You can season the chicken thighs up to 24 hours in advance and store them covered in the refrigerator. This allows the flavors to penetrate more deeply.
My skin isn’t crispy. What went wrong? The most common culprit is not drying the chicken thoroughly before seasoning. Excess moisture steams the skin. Also, ensure the oven is fully preheated and the thighs are not crowded on the pan.
What can I substitute for Italian seasoning? Use a mix of dried oregano, basil, thyme, and rosemary. A simple blend of dried thyme and oregano works perfectly in a pinch.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Not patting the chicken dry, leading to soggy skin. 2) Crowding the baking sheet, which steams the chicken instead of roasting it. 3) Skipping the meat thermometer and overcooking the chicken, making it dry. 4) Adding fresh herbs like parsley before baking, as they will burn; always use them as a garnish after cooking. 5) Not letting the chicken rest for 5 minutes after baking, which allows the juices to redistribute.
Conclusion
This baked chicken thighs recipe is a reliable, flavorful foundation for countless easy dinners. The simple technique of drying, seasoning, and high-heat roasting guarantees juicy meat with irresistibly crispy skin every time. By following the step-by-step guide and avoiding common mistakes, you can master this versatile dish. Experiment with different spice blends and sides to make it your own. It’s a surefire way to deliver comfort food that will have everyone asking for seconds.