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These crispy baked chicken thighs are always on rotation in my house, my go-to easy weeknight meal loaded with flavor and so juicy inside!
Baked Chicken Thighs
Whenever I need to whip up a quick family-friendly dinner, I make baked chicken thighs. I usually marinate them the night before for extra flavor, which is also perfect for those busy weeknights. Just take them out of the fridge and pop them in the oven! I usually serve it with rice, beans, and a big salad, and I have a very happy family. If you want to make them in the air fryer, check out my air fryer chicken thighs recipe.
Why This Baked Chicken Recipe Works
- Flavorful: The marinade consists of Italian dressing, two spice blends, and other spices, resulting in some of the most delicious chicken. Plus, the longer you let the chicken marinate, the better they taste.
- Easy: You don’t have to do any prep for the marinade. Just measure out the dressing and spices and mix everything together.
- Kid Friendly: My whole family is happy when I make this!
Chicken Thigh Ingredients
- Skin-On Chicken Thighs: Buy bone-in chicken thighs with the skin on.
- Chicken Thigh Marinade: Italian dressing is one of the easiest chicken marinades since it’s packed with so much flavor.
- Seasoning: Salt, garlic powder, dried or fresh oregano
- Sazon: Use store-bought or homemade sazon, which consists of coriander, achiote, cumin, garlic powder, salt, and pepper.
- Adobo Seasoning is a mix of Latin spices, including onion and garlic powders, salt, pepper, and others.
How to Bake Chicken Thighs
- Marinate Chicken: Evenly coat the thighs with Italian dressing, salt, and spices. For extra flavor, cover the container and marinate the chicken for a few hours or overnight. If not, you can still bake them right after seasoning.
- How Long to Bake: Transfer the chicken skin-side down onto a large baking sheet with a wire rack and bake 20 to 25 minutes.
- Flip the chicken over so it is skin side up: Continue to bake the chicken thighs at 425°F for 20 to 24 minutes until golden brown and crispy and cooked through and tender inside. You can double-check that they’re done by using a meat thermometer. The internal temperature should read 170F.
Variations
- Chicken: Use skin-on chicken breasts or drumsticks in place of thighs.
- To make leaner, remove the skin. If using boneless skinless chicken thighs, I would broil instead of bake.
- Seasoning: add paprika, black pepper, onion powder, etc
Side Dish Suggestions
Storage Tips
Store leftover chicken in the refrigerator in an airtight container for up to four days, and reheat them in the microwave until warm.
Oven-Baked Chicken Thighs FAQ
Cooking the chicken on a wire rack circulates hot air around the thighs, which prevents them from steaming and getting soggy. If you don’t have a rack, you can still make this recipe: place them on a foil-lined sheet pan or one sprayed with oil.
Higher temperatures produce crispier chicken, so I cook mine at 425°F.
Don’t cover the thighs because the skin won’t crisp up.
More Chicken Thighs Recipes You’ll Love
Yield: 8 servings
Serving Size: 1 thigh
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In a large mixing bowl, season the chicken thighs with Italian dressing, salt and remaining spices on both sides to evenly coat. For the most flavor, cover and marinate overnight or as much time you can before ready to bake. If you don’t have time, don’t worry you can still bake them right away..
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Preheat the oven 425F. Transfer the chicken thighs skin side down to a large sheet pan with a rack. If you don’t have a rack, you can use nonstick foil or spray the sheet pan pan with oil. Bake 20 to 25 minutes.
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Flip the chicken thighs over skin side up and continue baking 20 to 24 minutes, or until golden brown and crispy and cooked through in the center.
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Serving: 1 thigh, Calories: 227 kcal, Carbohydrates: 1.5 g, Protein: 15.5 g, Fat: 17 g, Saturated Fat: 4.5 g, Cholesterol: 92 mg, Sodium: 417 mg, Fiber: 0.5 g, Sugar: 1 g
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