Baked Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispy skin.

Olive oil: Helps to crisp up the skin and adds a rich flavor.

Garlic powder: Adds a savory, aromatic taste to the chicken.

Paprika: Provides a mild, sweet pepper flavor and a beautiful color.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

To ensure the chicken thighs are evenly cooked and the skin becomes perfectly crispy, make sure to pat the chicken dry with paper towels before applying the olive oil and spice mixture. This step removes excess moisture, allowing the seasoning to adhere better and the skin to crisp up beautifully in the oven.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• olive oil - Substitute with avocado oil: It has a high smoke point and a neutral flavor, making it suitable for baking.

• olive oil - Substitute with melted butter: Adds a rich flavor and helps to crisp the chicken skin.

• garlic powder - Substitute with fresh minced garlic: Provides a more intense garlic flavor and aroma.

• garlic powder - Substitute with onion powder: Offers a different but complementary flavor to the chicken.

• paprika - Substitute with smoked paprika: Adds a smoky depth of flavor to the dish.

• paprika - Substitute with chili powder: Adds a bit of heat and complexity to the flavor profile.

• salt - Substitute with soy sauce: Adds umami and saltiness, though it will also add moisture.

• salt - Substitute with sea salt: Provides a slightly different texture and flavor.

• black pepper - Substitute with white pepper: Offers a milder, slightly different peppery flavor.

• black pepper - Substitute with cayenne pepper: Adds heat and a different type of spiciness.

• Allow the baked chicken thighs to cool to room temperature before storing. This helps maintain the texture and flavor.
• Place the cooled chicken thighs in an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator. The chicken will stay fresh for up to 4 days.
• For longer storage, wrap each chicken thigh tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen baked chicken thighs can be stored for up to 3 months.
• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps retain moisture.
• Reheat the chicken thighs in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help crisp up the skin again.
• Alternatively, you can reheat in a microwave, but be aware that the skin may not be as crispy. Use a microwave-safe dish and cover the chicken with a damp paper towel to retain moisture.
• For a quick meal, shred the chicken and add it to soups, salads, or sandwiches. The versatile flavor pairs well with a variety of dishes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with foil. Cover them with another piece of foil to prevent drying out. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C). Remove the top foil for the last 5 minutes to crisp up the skin.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs skin side down in the skillet. Cover and heat for about 5-7 minutes, then flip and heat for another 5 minutes or until warmed through. This method helps to maintain the crispy skin.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to keep moisture in. Heat on medium power for 2-3 minutes, checking halfway through. Be cautious as this method may make the skin less crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the chicken thighs in the basket in a single layer. Heat for about 5-7 minutes or until the internal temperature reaches 165°F (74°C). This method is great for keeping the skin crispy.

• Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures the chicken remains juicy and tender. Finish by searing in a hot skillet for crispy skin.

• Oven: Used to bake the chicken thighs at the required temperature of 425°F (220°C)

• Mixing bowl: Used to combine olive oil, garlic powder, paprika, salt, and black pepper

• Baking dish: Holds the chicken thighs while they bake in the oven

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and black pepper

• Measuring cup: Used to measure the olive oil

• Tongs: Useful for handling the chicken thighs without touching them directly

• Basting brush: Can be used to evenly spread the olive oil mixture over the chicken thighs

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature

• Cutting board: Provides a clean surface to rest the chicken thighs before and after baking

• Knife: Useful for trimming any excess fat or skin from the chicken thighs if necessary

Pre-mix the spices: Combine garlic powder, paprika, salt, and black pepper in advance and store in an airtight container.

Use a baking sheet: Line a baking sheet with parchment paper for easy cleanup and faster transfer of chicken thighs.

Marinate overnight: Rub the olive oil and spice mixture on the chicken thighs the night before to save time and enhance flavor.

Preheat the oven: Ensure the oven is fully preheated to 425°F (220°C) before placing the chicken inside for even cooking.