This baked chicken thigh recipe comes out golden, juicy, and delicious every time.
Pair with any of yourfavorite sidesthey go well with just about everything.
Bone-in, skin-on chicken thighs are often the least expensive option.
Credit:Grant Webster
We included two options below for a seasoning mix and marinade to get you started.
You’ll notice we bake at 425F.
This high heat is helpful for browning the exterior of the meat without drying out the interior.
Preheat oven to 425F.
Line a 15x10-inch baking pan with foil and lightly coat with nonstick cooking spray.
olive oil, 1 Tbsp.
minced garlic, 1 1/2 tsp.
dried oregano, 1 tsp.
chili powder, 1/2 tsp.
cumin, and 1/4 tsp.
Turn to coat chicken.
Marinate in the refrigerator for 30 minutes to 3 hours.
Our Best Chicken Thigh Rub Recipe
In a small bowl combine 1 tsp.
chili powder, 1 tsp.
ground coriander, 1 tsp.
packed brown sugar, 1/2 tsp.
paprika, 1 tsp.
dry mustard, 1/2 tsp.
salt, 1/2 tsp.
garlic powder, and 1/8 tsp.
Sprinkle rub over chicken and rub in with your fingers.
Reheat in preheated 350F oven, covering with foil to keep the chicken moist.
you might also reheat the thighs in a covered skillet, or in the microwave.
They also happen to be delicious cold, straight out of the fridge.
Have leftover thighs on hand?
Frequently Asked Questions
Particularly when baking skin-on chicken thighs, there’s no need to cover.
Covering will cause the thighs to steam, preventing a crispy skin from developing.
We prefer high heat when baking chicken thighs.
Baking at 425F helps create the most tender, juicy interior and nicely browned exterior.
2,000 calories a day is used for general nutrition advice.
