Baked Chicken Thighs Recipe

Chicken thighs: Bone-in, skin-on chicken thighs are used for this recipe to ensure juicy meat and crispy skin.

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

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the chicken.

To achieve perfectly crispy chicken thighs, make sure to pat them dry with a paper towel before drizzling with olive oil. This helps remove excess moisture, allowing the skin to crisp up beautifully in the oven. Additionally, consider using a wire rack inside your baking dish to elevate the chicken and allow air to circulate underneath, ensuring even cooking and crispiness all around.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This option is leaner and cooks faster, though it may be slightly less flavorful.

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

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for baking.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the chicken similarly.

• salt - Substitute with sea salt: Sea salt provides a slightly different mineral content and can add a subtle complexity to the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but reduce the quantity to avoid overpowering the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor; use about 2-3 cloves minced.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the chicken.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity, though it will alter the flavor profile slightly.

• Allow the baked chicken thighs to cool to room temperature before storing. This helps prevent condensation, which can make the skin soggy.
• Place the cooled chicken thighs in an airtight container. For best results, use a container that fits the chicken snugly to minimize air exposure.
• If you plan to consume the chicken within a few days, store the container in the refrigerator. The chicken thighs will stay fresh for up to 4 days.
• For longer storage, wrap each chicken thigh individually in aluminum foil or plastic wrap. This extra layer of protection helps preserve the flavor and texture.
• Place the wrapped chicken thighs in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.
• Store the chicken thighs in the freezer for up to 3 months. Beyond this period, the quality may start to decline.
• When ready to reheat, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover with aluminum foil to prevent drying out.
• Heat the chicken for about 20 minutes, or until it reaches an internal temperature of 165°F (74°C). For a crispy skin, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can reheat the chicken thighs in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked chicken thighs in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken thighs in the skillet, skin-side down.
  4. Cover and heat for 5-7 minutes, flipping halfway through, until the chicken is hot.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway to ensure they are heated through and the skin is crispy.

• Sous Vide Method:

  1. Set your sous vide machine to 140°F (60°C).
  2. Place the chicken thighs in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for 30-45 minutes.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes to crisp up the skin.

• Oven: Essential for baking the chicken thighs at the specified temperature of 400°F (200°C).

• Baking dish: Used to hold the chicken thighs while they bake in the oven.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, black pepper, garlic powder, and paprika.

• Basting brush: Useful for evenly drizzling olive oil over the chicken thighs.

• Tongs: Handy for placing the chicken thighs in the baking dish and for handling them when they are hot.

• Meat thermometer: Important for checking that the chicken thighs are cooked through to the proper internal temperature.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

• Cutting board: Provides a clean surface for any preparation needed before baking.

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

Pre-mix the seasoning: Combine the salt, pepper, garlic powder, and paprika in a small bowl beforehand to quickly season the chicken thighs.

Use a baking sheet: Instead of a baking dish, use a baking sheet lined with parchment paper for easier cleanup and faster cooking.

Marinate in advance: Season the chicken the night before and store it in the fridge. This not only saves time but also enhances the flavor.

Batch cooking: Double the recipe and cook extra chicken thighs to have leftovers for the week.