Baked Chicken Thighs

Baked chicken thighs are my go to recipe for when I don’t know what to make for dinner or we have guests over and I’m tired. For many reasons:

1. It is hands off recipe and requires minimum ingredients.
2. Chicken thighs are dark meat which is moist on its own thus hard to screw up.
3. Thighs are cheap, so you can feed a lot of people on a budget (unlike the breast).

How Long to Cook Chicken Thighs In the Oven

You might have an initial reaction to bake chicken thighs in the oven covered because of the bone and the size of the oven vs. tiny dish with chicken. Cooking chicken thighs this way will result in almost boiled chicken losing significant amount of its juices. It works with baked chicken and peppers because there is sauteed flavorful topping that goes on top but not with this recipe where spices are minimum.

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Instead, we crank up the oven temperature as high as 450 and bake uncovered for 30-40 minutes.

How Do You Make Chicken Thighs Crispy

To make chicken thighs crispy turn off the oven and turn on the broiler. Using the turkey baster squeeze chicken juices on top and broil until desired crispiness and colour.

Baked Chicken Thighs Recipe Ingredients

• Chicken thighs: You can use either bone in and skin on or boneless and skinless chicken thighs. I experimented with both and my preference is the first type because chicken comes out juicier and I can always remove the skin.
• Seasoning: I’m from Ukraine, we cook simple food with fresh ingredients, a touch of salt to bring out the flavour and ALWAYS fresh herbs to add another layer of flavour. In this recipe I rely heavily on garlic because I’m a strong believer that garlic makes everything taste better. And because I’m Ukrainian – if you haven’t cooked with fresh dill, you haven’t lived.:)

If you like lots of spices, you can use my baked chicken breast seasoning.

What to Serve with Baked Chicken Thighs

• Pictured is cauliflower risotto. Paired with chicken and a glass of white it is a healthy date night in!
• Traditional brown rice or quinoa on a side.
• So many simple salad options: lettuce salad, cucumber and tomato salad or corn avocado salad.

Enjoy!

How to Make Baked Chicken Thighs

1. In 8 x 8 square baking dish, add chicken thighs, garlic, oregano, salt and pepper. Using your hands, toss to coat and let stand for 10 minutes. Preheat oven to 450 degrees F. 
2. Toss chicken again, making sure to spread garlic and spices evenly, and arrange in a single layer skin side up, tucking in skin underneath. You want things tight. 
3. Bake uncovered for 30-40 minutes or until thermometer reads at least 165 degrees F, skin starts to brown and lots of juices accumulate in the dish. 
4. Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness. 
5. Remove from the oven, cover and let stand for 5 minutes to allow juices to settle. 
6. Serve warm, skin removed for healthier version with brown rice, quinoa or cauliflower risotto. It’s a restaurant quality date night dinner. 

Baked Chicken Thighs

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★★★★★

5 from 1 reviews

Baked chicken thighs recipe roasted in the oven with simple spices for easy dinner or to feed a crowd on a budget.

• Author: Olena of ifoodreal.com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings
• Category: Dinner
• Method: Oven
• Cuisine: American Ukrainian

Ingredients

• 3 lbs chicken thighs, bone in and skin on
• 2-3 large garlic cloves, grated
• 2 tsp oregano, dried
• 1 tsp salt
• Ground black pepper, to taste
• Parsley or dill for garnish, finely chopped

Instructions

1. In 8 x 8 square baking dish, add chicken thighs, garlic, oregano, salt and pepper. Using your hands, toss to coat and let stand for 10 minutes. Preheat oven to 450 degrees F.
2. Toss chicken again, making sure to spread garlic and spices evenly, and arrange in a single layer skin side up, tucking in skin underneath. You want things tight.
3. Bake uncovered for 30-40 minutes or until thermometer reads at least 165 degrees F, skin starts to brown and lots of juices accumulate in the dish. Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness.
4. Remove from the oven, cover and let stand for 5 minutes to allow juices to settle.
5. Serve warm, skin removed for healthier version with brown rice, quinoa or cauliflower risotto. It’s a restaurant quality date night dinner.

Notes

If you like smoked paprika and lots of spices, use spices from my baked chicken breast recipe with thighs or just try that recipe.

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