Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
This easy recipe guarantees juicy either boneless or bone-in, skin-on chicken thighs. A quick delicious dish for busy weeknights that you can throw together in less than thirty minutes. Toss in some of your favourite veggies halfway through cooking the chicken for a healthy meal that is perfect for the entire family!
Ingredients
BONE-IN, SKIN-ON THIGHS:
8 bone-in, skin-on chicken thighs
BONELESS, SKINLESS THIGHS:
8 boneless, skinless chicken thighs
Spice blend for both types of chicken thighs
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon each salt & pepper
An optional side dish of mixed veggies:
1 head broccoli, chopped
1 zucchini, sliced
1 carrot, thinly sliced
How to make Perfect Baked Chicken Thighs
BONE-IN, SKIN-ON THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Meanwhile, in a small bowl, combine the spice blend. Then, after patting the chicken thighs dry, cover them with the spice blend.
Step 3: Place the chicken thighs in a baking sheet lined with parchment paper skin facing down. Place in the preheated oven and bake for about 25 to 35 minutes depending on the size, then flip the thighs over. If you want extra crispy skin, set to broil on high for about a minute or two. The chicken is done when the internal temperature reached 165 degrees F.
BONELESS, SKINLESS THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a small bowl, combine the spice blend, then, coat the chicken thighs.
Step 3: Using parchment paper, line a baking sheet. Place the chicken thighs to the lined baking sheet bottom are facing down. Then, bake in the preheated oven for about 12 minutes. Flip the thighs over and continue to bake for another 8 minutes until the internal temperature of the chicken reads 165 degrees F.
ADDING VEGGIES:
Step 1: In 1 tbsp olive oil with half tsp salt, toss the veggies. Halfway through cooking the chicken, add the veggies to the baking sheet and spread. Note that we only want to cook the veggies for approximately 10 to 12 minutes.
Nutrition Facts:
Calories: 461kcal | Carbohydrates: 8g | Protein: 34g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 183mg | Potassium: 730mg | Fiber: 3g | Sugar: 2g | Vitamin A: 970IU | Vitamin C: 90.4mg | Calcium: 63mg | Iron: 2.1mg
Ingredients
- BONE-IN, SKIN-ON THIGHS:
- 8 bone-in, skin-on chicken thighs
- BONELESS, SKINLESS THIGHS:
- 8 boneless, skinless chicken thighs
- Spice blend for both types of chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt & pepper
- An optional side dish of mixed veggies:
- 1 head broccoli, chopped
- 1 zucchini, sliced
- 1 carrot, thinly sliced
Instructions
BONE-IN, SKIN-ON THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Meanwhile, in a small bowl, combine the spice blend. Then, after patting the chicken thighs dry, cover them with the spice blend.
Step 3: Place the chicken thighs in a baking sheet lined with parchment paper skin facing down. Place in the preheated oven and bake for about 25 to 35 minutes depending on the size, then flip the thighs over. If you want extra crispy skin, set to broil on high for about a minute or two. The chicken is done when the internal temperature reached 165 degrees F.
BONELESS, SKINLESS THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a small bowl, combine the spice blend, then, coat the chicken thighs.
Step 3: Using parchment paper, line a baking sheet. Place the chicken thighs to the lined baking sheet bottom are facing down. Then, bake in the preheated oven for about 12 minutes. Flip the thighs over and continue to bake for another 8 minutes until the internal temperature of the chicken reads 165 degrees F.
ADDING VEGGIES:
Step 1: In 1 tbsp olive oil with half tsp salt, toss the veggies. Halfway through cooking the chicken, add the veggies to the baking sheet and spread. Note that we only want to cook the veggies for approximately 10 to 12 minutes.
