Description
These are the Best Oven Baked Chicken Thighs! Get crispy and juicy chicken every time – you’ll want to devour them all!
Ingredients
Scale
- 6 bone-in, skin on chicken thighs
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 Yukon gold potatoes (chopped)
- salt & pepper (to taste)
- 1 package bagged salad
Instructions
- Preheat: Preheat oven to 400 F. Mix spice blend together in a small bowl.
- Prepare Sides: Line a baking sheet with parchment paper. If making side dishes, add potatoes, olive oil, lemon juice, 1 tsp of the spice blend and salt & pepper to taste, then toss to combine. Push potatoes off to the side of the baking sheet.
- Season and Bake: Add chicken thighs to the baking sheet, then rub on both sides with the remaining spice blend. Bake potatoes and chicken for 45 minutes until chicken reaches internal temperature of 165 F.
- Crisp Skin: Optional: for crispy chicken skin, broil on high once cooked for 30 seconds to 1 minute, watching closely so it doesn’t burn.
- Serve: Serve chicken and potatoes with a bagged salad on the side.
Notes
Nutritional info does not include bagged salad but does include potatoes. Broil after baking for crispier skin. Adjust the cooking time based on bone-in/boneless, skin-on or skinless. Store in the fridge for 5 days. Reheat in the microwave for 1-2 mins or in the oven for 10 mins at 350F. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 468 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 212 mg