Master a kitchen staple with this Oven-Baked Chicken Thighs recipe, and create a tasty main dish that will have everyone reaching for seconds.
I love writing about international dishes and combinations that you, my dear readers, may not have considered before. But sometimes, it’s important to step back and focus on the basics. That’s the thought behind this recipe for baked chicken thighs.
We all know the colloquial expression “winner, winner, chicken dinner” used to celebrate a victory, but it can also be applied to classic dishes such as this one. This is truly the type of recipe that hardly requires any effort and produces results that look as though you’ve spent hours in the kitchen. The great thing about chicken is that it lends itself to so many delicious variations. Chicken thighs are especially delicious and juicier than chicken breasts, which is why I always have some in my freezer ready to be defrosted and marinated for tasty weekday dinners such as this one.
These oven-baked chicken thighs are simple to make. If you have a well-stocked spice rack, you probably already have all you need. The combination of aromatic spices and that whisper of spicy pepper flakes really infuse the chicken with incredible flavor. You can serve it with so many side dishes, turning it into something a little different every time.
Are These Oven-Baked Chicken Thighs Healthy?
Made with very little oil and only natural ingredients, this recipe is quite healthy and low in calories and saturated fat. You can add as much or as little salt as you want. Of course, chicken alone doesn’t make a complete meal, so make sure you add some nutritious side dishes. See my suggestions below!
Baking Perfect Chicken Thighs
To ensure you end up with tender, juicy chicken thighs, I recommend taking the chicken out of the fridge half an hour before cooking it. This helps the meat cook more evenly and prevents it from drying out on the outside while remaining undercooked inside. Pat down the thighs with kitchen paper before adding the spices, as cooking moist thighs will release water, preventing them from browning beautifully. When arranging the chicken in the pan, leave some space between each piece. Overcrowding the pan can prevent proper air circulation, leading to uneven cooking. Finally, remember that boneless chicken thighs typically take about 25-30 minutes to cook through. To ensure they’re properly cooked, use a meat thermometer to check that the internal temperature has reached 165°F. Bone-in chicken thighs, on the other hand, require a bit more time, usually around 35-40 minutes.
How To Make Ahead And Store
To prep ahead, the chicken can be seasoned the night before and stored covered in the fridge. After cooking, let any leftover chicken thighs cool completely and make sure to refrigerate them within 2 hours. You can wrap each piece of chicken individually in aluminum foil or plastic wrap, or just put them all in an airtight container. You can then store the chicken thighs for up to 4 days in the fridge or 4 months in the freezer.
Serving Suggestions
Remember when I said that chicken was versatile and a cooking staple? Well, this is where that really comes into play. You can pair it with so many things. Just choose something that will complement the chicken’s flavors, not overpower them.
Roasted or steamed vegetables such as carrots, green beans, asparagus, leeks or Brussels sprouts will work well. A serving of creamy mashed potatoes will soak up all those delicious juices, but roasted russet potatoes are equally delicious.
Rice, quinoa, or another grain, such as bulgur or farro will also work well. If you’re making them Moroccan-style, as suggested in the tips, pair them with fluffy couscous. For an Italian variation, serve them with spaghetti with marinara sauce or fettuccine Alfredo.
And if you’re not much in the mood to make a fuss about sides, a crusty baguette and a green salad will work just fine (and is especially delicious if you’re serving them French-style, as suggested in the tips).
Ingredients
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 ½ pounds boneless skinless chicken thighs
- ½ tablespoon olive oil
- ½ cup chicken broth
- ¼ cup white wine vinegar
- 1 tablespoon paprika
- 1 tablespoon pepper flakes
- Salt and pepper optional
Instructions
- Add oregano and thyme to the chicken thighs on both sides.
- Preheat oven to 410°F.
- Heat the olive oil in a skillet over medium-high heat and add the chicken thighs. If you don't have a large enough skillet, do this in batches. Cook for 2 to 3 minutes per side, until golden in color. Remove from heat and place the chicken thighs in a roasting pan.
- In a bowl, whisk the chicken broth, white wine vinegar, paprika, and pepper flakes.
- Add the mixture to the roasting pan with the chicken thighs. Be sure to cover the chicken well. Bake for 30 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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