Chicken thighs are the unsung heroes of the protein realm. Whether you bake, braise, glaze or grill them, they always cook up juicy and delicious.
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved
We love chicken thighs because they stand up to (and thrive) under almost any circumstances. They stay juicy when they’re grilled or baked in the oven, develop a nice crisp when broiled or air-fried and end up fall-off-the-bone tender when slow-cooked or braised. Add to that the fact that they play nicely with a myriad of spices and marinades and it’s easy to see why they’re our go-to option when we need an easy chicken dinner. Plus, they’re usually less expensive than chicken breasts — win! So, how do you know which kind to choose? Boneless, skinless chicken thighs are a good low-maintenance pick but we prefer the bone-in, skin-on ones because the bones add tons of flavor and, when seared, the skin cooks up to crunchy perfection. Just take this recipe for example. A dry brine combined with slow roasting keeps the meat juicy while a quick flash under the broiler at the end of the cooking process renders the skin crisp and golden.
Crispy Baked Chicken Thighs
Crispy Baked Chicken Thighs – The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Baked chicken thighs are so easy to make with only a few ingredients and one pan!
Prep: 5min
Total: 40min
Serving Size: 1 serving
Nutrition Facts: calories 410 kcal, Carbohydrate 2 g, Protein 27 g, Fat 31 g, Saturated Fat 8 g, Cholesterol 166 mg, Sodium 713 mg, servingSize 1 serving
Ingredients:
- 3 Pounds Chicken thighs, (About 6-8)
- 2 Tablespoons Olive Oil
- 2 Teaspoons Salt
- 2 Teaspoons Garlic Powder
- 2 Teaspoon Onion Powder
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
Instruction:
- Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
- Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
- In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
- Bake chicken in preheated oven for 35-45 minutes.*
Garlic Butter Baked Chicken Thighs
Garlic butter chicken thighs are easy to make and taste great with your favorite sides. Make this recipe for dinner tonight in just 30 minutes!
Prep: 10min
Total: 45min
Yield: 5
Serving Size: 1 /5
Nutrition Facts: servingSize 1 /5, calories 214 kcal, Carbohydrate 1 g, Protein 15 g, Fat 18 g, Saturated Fat 8 g, Cholesterol 96 mg, Sodium 130 mg, unSaturated Fat 9 g
Ingredients:
- 5 chicken thighs (skin on and bone in )
- Salt and black pepper (to taste)
- 1 tablespoon olive oil
- 1/4 cup butter
- 5 cloves garlic (crushed)
- Fresh parsley (chopped)
Instruction:
- Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.
- Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).
- Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.
- Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.
- Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.
- When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.
Baked Chicken Thighs
The best Baked Chicken Thighs! They bake up juicy and tender with the most delicious seasonings and crispy skin. This easy chicken recipe is a favorite, loved by adults and kids alike.
Prep: 10min
Total: 45min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 355 kcal, Carbohydrate 2 g, Protein 24 g, Fat 28 g, Saturated Fat 7 g, Cholesterol 142 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 tablespoon Italian seasoning (or dried oregano)
- 2 teaspoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse Kosher salt (or ½ teaspoon table salt)
- ½ teaspoon black pepper
- 3 pounds skin-on bone-in chicken thighs (8 bone-in thighs, see note below about boneless)
- 2 tablespoons olive oil
Instruction:
- Preheat oven to 400° F. Set out a 13×9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the seasonings until well combined.
- Pat the chicken thighs dry with paper towels and place them in the baking dish.
- Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
- Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
- If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.
You’ll Never Bake Chicken Thighs Any Other Way | Juicy OVEN Baked Chicken
FAQ
How does Gordon Ramsay cook chicken thighs?
Starting your thighs, skin side down in a cold pan over medium heat is a great way to render out maximum fat. From there, you can crisp up the skin until it’s golden-brown and remove them from the pan. The more you let them cook undisturbed, the darker and crispier the skin will be.
What is the best method for cooking chicken thighs?
Is it better to bake chicken thighs at 350 or 400?
