Chicken Thigh Recipe Baked
Introduction
Oven baked chicken thighs make weeknight cooking feel effortless and satisfying. Dark meat holds moisture so each bite stays juicy. The skin crisps up and gives a pleasing contrast to tender meat below. A short marinade or a quick rub builds flavor fast. Gentle oven heat cooks the thighs evenly so the texture stays soft and the surface browns. You can choose bone in or boneless pieces. Both work with small time adjustments. The recipe below aims to be clear and flexible. Use common pantry spices and simple techniques to get big results. Home cooks of all levels can follow the plan and get a reliable dinner. The tips will help you adapt the dish to taste and to the ingredients you have on hand.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | 4 medium pieces (about 900 g total) | 880 |
| Olive oil | 1 tablespoon | 120 |
| Lemon juice (fresh) | 1 tablespoon | 4 |
| Garlic cloves (minced) | 4 cloves | 18 |
| Paprika (sweet or smoked) | 1 teaspoon | 6 |
| Ground black pepper | 1 teaspoon | 6 |
| Fine salt | 1 teaspoon | 0 |
| Onion powder | 1 teaspoon | 8 |
| Dried thyme | 1 teaspoon | 5 |
| Honey (optional) | 1 teaspoon | 21 |
| Baking powder (optional, for crisp skin) | ½ teaspoon | 1 |
Estimated total calories for the full recipe without sides about one thousand sixty. Values vary by thigh size and brand.
Step by Step Cooking Instructions
Preheat the oven. Set the temperature to one hundred eighty five C or three hundred sixty five F. Pat the chicken dry. Dry skin browns faster and becomes crisp. Combine oil lemon juice garlic paprika pepper salt onion powder and thyme in a bowl. Whisk the mixture until it looks even. Rub the mixture all over the thighs. Try to push some of the rub under the skin for deeper flavor. If you want extra crisp skin sprinkle the baking powder lightly over the skin and pat it so it sticks in a thin layer. Let the thighs rest for ten to twenty minutes at room temperature while the oven heats. Arrange the thighs on a baking tray skin side up. Leave small gaps so heat can move around each piece. Roast on the middle rack for about thirty five to forty five minutes. Time varies with size and whether pieces are bone in or boneless. Check the thickest part with an instant read thermometer. Aim for seventy four C or one hundred sixty five F inside the meat. If you do not have a thermometer cut into the thickest area. Juices should run clear and the meat should not look raw. Remove the tray and let the thighs rest five to ten minutes. Resting lets the juices redistribute and keeps the meat tender. If you like a glossy finish brush a little melted butter or honey over the skin while the meat rests. For a quick pan sauce deglaze the baking tray with a splash of chicken stock or wine and a squeeze of lemon then simmer briefly and spoon over the thighs.
Tips for Customizing the Recipe
Make a smoky profile by choosing smoked paprika and a small pinch of cumin. For bright citrus notes double the lemon and add grated zest at the end. Herb lovers can swap dried thyme for rosemary or oregano and finish with fresh herbs after baking. If you prefer less fat remove the skin after cooking and serve the meat trimmed. For a sweet and sticky finish use honey or maple syrup and brush it on in the last five minutes of cooking so it glazes. For spicy heat add red chili flakes or cayenne to the rub and reduce sugar if used. For even cooking pound very thick areas gently to an even thickness. To create one pan meals add vegetables like potatoes carrots or onions around the thighs and roast together with the meat. For boneless thighs reduce the total oven time by about ten minutes and check early.
Nutritional Information
Estimates assume four servings with skin on. Calories per serving roughly two hundred sixty to two hundred eighty. Protein around twenty three to twenty seven grams per serving. Fat about eighteen to twenty two grams depending on the amount of skin and oil used. Carbohydrates very low unless honey is used. Sodium depends on added salt and on any pre brined meat. Choose low sodium options or reduce salt to fit your diet. Removing skin lowers fat significantly and cuts calories while keeping good flavor when the meat is cooked with a moist method and given a short rest.
Serving Suggestions
Pair baked chicken thighs with roasted baby potatoes and a simple green salad for a balanced plate. A crisp cucumber salad adds cool contrast to rich meat. Serve with buttered rice and steamed greens for a family style meal. For casual parties shred the meat and pile it into warm flatbreads with pickled onions and a drizzle of yogurt sauce. Leftovers taste great in wraps salads and grain bowls for the next day. Add lemon wedges and hot sauce on the side so guests can customize acidity and heat.
Conclusion
Bake chicken thighs with attention to dry skin a hot oven and a short rest for best results. Small choices like under skin seasoning and a light dusting of baking powder can make the skin crisp without fuss. Use the rub and the timing guide as a base and then change herbs spices and finishing touches to match your pantry. Serve with simple sides and let the meat be the main flavor anchor. Keep this method in your rotation for reliable moist meat and a crisp top that pleases family and guests.