Baked Chicken Thighs
by: claire cary
These baked chicken thighs are crispy, juicy and packed with so much flavor. They're made with just a few pantry staple ingredients and delicious with rice or my gluten free risotto and your favorite veggie.
Equipment
Ingredients
- 1 ½ pounds chicken thighs (bone in and skin on) about 6 thighs
- 2 tablespoons unsalted butter melted
- 1 ½ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and place a wire rack on top. This will ensure the thighs get nice and crispy!
- Melt the butter in a small dish and whisk in the spices, salt, pepper and red pepper flakes.
- Coat each thigh in the seasoning mixture and use your hands to rub it in. The butter may start to harden on the cold chicken, so try to work quickly.
- Place each chicken thigh on the wire rack.
- Bake for 35-40 minutes or until the internal temperature reaches 165 Fahrenheit. You can broil for a few minutes at the end to get the skin extra crispy, but I find it gets plenty crispy without this.
- Let cool for a few minutes, then serve with rice, veggies etc!
Notes
You can use boneless, skinless thighs, but decrease the bake time by about 10 minutes. They also will not get as crispy with no skin.
Serving: 2thighs / Calories: 502kcal / Carbohydrates: 3g / Protein: 32g / Fat: 40g / Saturated Fat: 13g / Polyunsaturated Fat: 7g / Monounsaturated Fat: 15g / Trans Fat: 0.5g / Cholesterol: 209mg / Sodium: 932mg / Potassium: 460mg / Fiber: 1g / Sugar: 0.2g / Vitamin A: 1008IU / Vitamin C: 1mg / Calcium: 29mg / Iron: 2mg
