Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
This recipe will show you how to prepare the Perfect Baked Chicken Thighs. Juicy and tender with a simple spice blend that is super delicious and can be used on anything!
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: In a small bowl, combine the spice blend ingredients ( paprika, onion powder, garlic powder, salt, and pepper).
Step 3: Pat dry the chicken thighs and coat with the spice blend.
Step 4: Using parchment paper, line a baking sheet.
Step 5: Lay the chicken thighs on the parchment paper skin facing down.
Step 6: Place inside the preheated oven and bake for about 25 minutes.
Step 7: Turn the chicken thighs on the other side. Broil for at least a minute or two to get that extra crispy skin.
BONELESS, SKINLESS THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a small bowl, place the spice blend ingredients and mix well.
Step 3: Coat the chicken thighs evenly with the spice blend.
Step 4: Using parchment paper, line a baking sheet. Lay the chicken thighs bottom area facing down.
Step 5: Bake in the preheated oven for approximately 12 minutes.
Step 6: Flip the chicken thighs and bake further for 5 minutes.
IF ADDING VEGGIES:
Step 1: With a tbsp olive oil and half tsp salt, toss the veggies. Transfer to the baking sheet with the chicken halfway through cooking. The cooking time of the veggies when added to the chicken thighs should only be about 10 to 12 minutes.
Step 2: When done, remove from the oven.
Step 3: Serve and enjoy!
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: In a small bowl, combine the spice blend ingredients ( paprika, onion powder, garlic powder, salt, and pepper).
Step 3: Pat dry the chicken thighs and coat with the spice blend.
Step 4: Using parchment paper, line a baking sheet.
Step 5: Lay the chicken thighs on the parchment paper skin facing down.
Step 6: Place inside the preheated oven and bake for about 25 minutes.
Step 7: Turn the chicken thighs on the other side. Broil for at least a minute or two to get that extra crispy skin.
BONELESS, SKINLESS THIGHS:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a small bowl, place the spice blend ingredients and mix well.
Step 3: Coat the chicken thighs evenly with the spice blend.
Step 4: Using parchment paper, line a baking sheet. Lay the chicken thighs bottom area facing down.
Step 5: Bake in the preheated oven for approximately 12 minutes.
Step 6: Flip the chicken thighs and bake further for 5 minutes.
IF ADDING VEGGIES:
Step 1: With a tbsp olive oil and half tsp salt, toss the veggies. Transfer to the baking sheet with the chicken halfway through cooking. The cooking time of the veggies when added to the chicken thighs should only be about 10 to 12 minutes.
Step 2: When done, remove from the oven.
Step 3: Serve and enjoy!
