Best Baked Chicken Thighs
These are the Best Oven Baked Chicken Thighs! Get crispy and juicy chicken every time - you'll want to devour them all!
Servings: 4 servings
Calories: 576kcal
Ingredients
- 6 bone-in, skin on chicken thighs
Spice blend
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Optional side dishes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 Yukon gold potatoes chopped
- salt & pepper to taste
- 1 package bagged salad I like to buy a salad kit with dressing
Instructions
- Preheat oven to 400 F. Mix spice blend together in a small bowl.
- Line a baking sheet with parchment paper. If making side dishes, add potatoes, olive oil, lemon juice, 1 tsp of the spice blend and salt & pepper to taste, then toss to combine. Push potatoes off to the side of the baking sheet.
- Add chicken thighs to the baking sheet, then rub on both sides with the remaining spice blend. Bake potatoes and chicken (alternatively, you can bake chicken alone) for 45 minutes until chicken reaches internal temperature of 165 F.
- Optional: for crispy chicken skin, broil on high once cooked for 30 seconds to 1 minute, watching closely so it doesn't burn.
- Serve chicken and potatoes with a bagged salad on the side, then serve and enjoy!
Notes
Note: nutritional info does not include bagged salad but does include potatoes.
Broil after baking for crispier skin.
Adjust the cooking time based on bone-in/boneless, skin-on or skinless.
Store in the fridge for 5 days. Reheat in the microwave for 1-2 mins or in the oven for 10 mins at 350F.
Freeze for up to 3 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 576kcal | Carbohydrates: 17g | Protein: 37g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 468mg | Potassium: 827mg | Fiber: 2g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 2mg