Savory Herb-Infused Baked Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon chili powder - Sea salt and freshly cracked black pepper, to taste To make perfect baked chicken thighs, you need a few key items. First, bone-in, skin-on chicken thighs are a must. The skin adds flavor and helps keep the meat juicy. Next, gather your olive oil and spices. Olive oil helps the spices stick and adds richness. The spices I love include garlic powder, onion powder, smoked paprika, dried thyme, and chili powder. Each spice brings its own flavor. Don’t forget sea salt and black pepper; they enhance the dish's taste. - Fresh rosemary sprigs I suggest using fresh rosemary sprigs for garnish. They add a lovely touch and a nice aroma. Plus, they look beautiful on the plate. - Roasted seasonal vegetables - Creamy mashed potatoes or zesty quinoa salad When serving your chicken, consider some tasty sides. Roasted seasonal vegetables pair well and add color. Creamy mashed potatoes bring comfort, while a zesty quinoa salad adds a fresh crunch. Each option complements the chicken well, making your meal complete. {{ingredient_image_2}} 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This helps cook the chicken evenly and gives it a nice crisp. 2. Patting chicken thighs dry: Take your chicken thighs and pat them dry with paper towels. This is key for getting crispy skin. Moisture will make the skin steam instead of crisp. 1. Mixing the spice rub: In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon each of garlic powder, onion powder, smoked paprika, dried thyme, and chili powder. Add sea salt and black pepper to taste. This blend packs a lot of flavor. 2. Applying the rub to chicken thighs: Generously coat the chicken thighs with the spice mixture. Be sure to lift the skin a bit to rub the spices directly on the meat. This step is vital for full flavor throughout. 1. Arranging chicken on the baking sheet: Place the chicken thighs skin-side up on a baking sheet. Use parchment paper for easy cleanup. Make sure to space them out for proper heat circulation. 2. Cooking times and internal temperature: Bake the chicken for 35-40 minutes. Use a meat thermometer to check if it reaches 165°F (75°C) inside. Look for a crispy, golden-brown skin. For extra crisp, you can broil for 2-3 minutes, but watch closely to avoid burning. To get crispy chicken skin, start by patting the chicken dry. Moisture makes skin soggy. Dry skin crisps up better. Use paper towels to soak up any wetness. This simple step makes a big difference. Next, broil the chicken for extra crunch. After baking, switch your oven to broil for 2-3 minutes. Keep an eye on it! The skin will turn golden brown. This adds a nice finish to your dish. Marinating the chicken adds great flavor. You can marinate it for a few hours or overnight. A longer marinate helps the spices soak in. Try adding lemon juice for brightness. You can also experiment with different spices. Consider adding cayenne for heat or honey for a sweet touch. The spice mix can be adjusted based on your taste. Resting the chicken is key. After baking, let it sit for about 5 minutes. This allows the juices to settle. If you skip this, the juices run out when you cut it. When serving, place the chicken on a nice platter. Garnish with fresh rosemary sprigs. They make the dish look pretty and add a nice smell. Pair the chicken with seasonal veggies or creamy mashed potatoes for a complete meal. Enjoy your flavorful creation! Pro Tips Pat Dry for Crispiness: Ensure your chicken thighs are completely dry before seasoning. This helps achieve that coveted crispy skin during baking. Marinate for More Flavor: For an even richer taste, consider marinating the chicken in the spice rub for a few hours or overnight in the refrigerator. Check Internal Temperature: Always use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption. Rest Before Serving: Allow the chicken to rest for at least 5 minutes after baking. This helps the juices redistribute, making the meat more tender and juicy. {{image_4}} You can easily change the taste of baked chicken thighs. If you love spice, try adding jalapeño or cayenne. These peppers can make your dish hot and bold. Just mix them in with the spices before rubbing them on the chicken. For a sweet touch, use honey or maple syrup. This gives the chicken a nice glaze. The sweet and savory mix makes every bite enjoyable. Brush this on right before the last few minutes of cooking for a sticky finish. Baking isn't the only way to cook chicken thighs. You can use an air fryer for a faster option. The air fryer makes the skin crispy and the meat juicy. Just set it to 400°F and cook for about 25-30 minutes. Grilling is another fun method, especially in summer. The smoke adds a deep flavor. Cook the thighs on medium heat for about 6-7 minutes on each side. This method will give you those lovely grill marks too. If you need a gluten-free dish, this recipe works well. All the spices listed are gluten-free, making it easy to enjoy. Just double-check your seasonings to be safe. For those on a low-carb diet, chicken thighs are a great choice. You can serve them with non-starchy veggies instead of carbs. Roasted broccoli or cauliflower pairs nicely for a healthy meal. After cooking, let your chicken thighs cool down. This helps keep them juicy. Place them in a shallow container. Seal it tightly with a lid or plastic wrap. Store the chicken in the refrigerator. It will stay fresh for about 3 to 4 days. When you're ready to eat, simply reheat them in the oven or microwave. This way, you keep the taste and texture. Freezing is a great option if you have extra chicken. First, let the thighs cool completely. Then, wrap each thigh in plastic wrap tightly. After that, place them in a freezer-safe bag. Make sure to remove as much air as possible. Label the bag with the date. To reheat, thaw in the fridge overnight. Bake in the oven at 375°F (190°C) until they reach 165°F (75°C). In the fridge, chicken thighs last about 3 to 4 days. If you freeze them, they stay good for about 4 to 6 months. They might lose some texture over time, but they will still taste good. Always check for any signs of freezer burn before cooking. Proper storage keeps your baked chicken thighs tasty and safe to eat. Bake chicken thighs for 35 to 40 minutes at 425°F. Thicker thighs may need extra time. Always check the meat's thickness. Chicken should reach 165°F for safety. For best results, start checking at 35 minutes. Yes, you can use boneless chicken thighs. They cook faster than bone-in ones. Reduce the cooking time to 25 to 30 minutes. Keep an eye on the internal temperature to avoid drying out. Check if the chicken thighs reach 165°F with a meat thermometer. Look for clear juices running from the meat. The skin should be crispy and golden brown. If unsure, cut into the thickest part; there should be no pink meat. In this blog post, we covered how to cook perfect, crispy chicken thighs. We looked at essential ingredients like chicken, olive oil, and spices. I shared tips for seasoning and baking to get great flavor and texture. You learned about tasty side dishes and how to store leftovers properly. Experiment with different flavor profiles and cooking methods to keep meals fun. These methods will not only satisfy your cravings but also help you create tasty meals for your family and friends. Enjoy your cooking journey!$

Savory Herb-Infused Baked Chicken Thighs

Deliciously seasoned chicken thighs baked to perfection with a crispy skin.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon chili powder
to taste sea salt
to taste freshly cracked black pepper
for garnish fresh rosemary sprigs

Instructions

Begin by preheating your oven to a toasty 425°F (220°C).
Take your chicken thighs and carefully pat them dry with paper towels; this step is crucial for achieving that delightfully crispy skin.
In a small mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, sea salt, and freshly cracked black pepper. Mix well to create a flavorful spice rub.
Generously massage the spice mixture all over the chicken thighs, ensuring you lift the skin slightly to coat the meat beneath for a depth of flavor.
Arrange the seasoned chicken thighs skin-side up on a prepared baking sheet lined with parchment paper or in a well-seasoned cast-iron skillet, spaced apart to allow heat circulation.
Place the baking sheet in the preheated oven and bake for 35-40 minutes. The meat should reach an internal temperature of 165°F (75°C), and you'll know they are ready when the skin turns a delightful crispy golden-brown.
For an extra crunch, if desired, switch your oven to broil and crisp the skin for an additional 2-3 minutes, keeping a vigilant watch to prevent any burning.
Once baked to perfection, remove the chicken from the oven and allow it to rest for about 5 minutes. This lets the juices settle back into the meat, enhancing the flavor.
Finally, garnish your succulent chicken thighs with fresh rosemary sprigs; they add a beautiful touch and an aromatic flair to your dish.

Notes

For extra crunch, broil for a few minutes at the end.

Keyword baked, chicken, herbs, savory