BEST BAKED CHICKEN THIGHS - CRISPY & JUICY!
Baked Chicken Thighs are a delicious dinner idea! Learn how to make the best oven baked chicken thighs that are perfectly seasoned and deliciously crispy.
Provided by Kristine
Categories Main Course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. Line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the rub ingredients until well combined.
- Pat the chicken thighs dry and place them on the baking sheet.
- Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. 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 30-45 minutes, depending on the size of your chicken thighs.
- Let the chicken rest for 5 minutes on the pan before serving.
Nutrition Facts : ServingSize 1 thigh, Calories 355 kcal, CarbohydrateContent 2 g, ProteinContent 24 g, FatContent 28 g, SaturatedFatContent 7 g, CholesterolContent 142 mg, SodiumContent 403 mg, FiberContent 1 g, SugarContent 1 g
ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
Provided by Gina
Categories Dinner
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray an oval baking dish with oil.
- Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
- Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
- Bake 30 minutes, set the chicken aside and stir the vegetables.
- Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.
Nutrition Facts : ServingSize 1 thigh plus 1-1/4 cups vegetables, Calories 587 kcal, FatContent 34 g, SaturatedFatContent 9 g, CarbohydrateContent 33.5 g, ProteinContent 38.5 g, CholesterolContent 194.5 mg, SodiumContent 741 mg, FiberContent 8 g, SugarContent 7 g
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