Why Make This Recipe
Chicken thighs are a tasty and juicy choice for dinner. They are flavorful, easy to cook, and budget-friendly. This recipe will give you crispy skin and tender meat that your family will love. It’s perfect for busy weeknights or weekend gatherings!
How to Make Chicken Thigh Recipe
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 2 lb; organic recommended)
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt (Diamond Crystal recommended)
- 1/2 tsp freshly ground black pepper
- 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 2 tsp dried thyme (or 1 tbsp fresh)
- 4 cloves garlic (minced)
- 1/2 tsp smoked paprika (optional)
- Zest of 1 lemon (substitute orange zest for a twist)
- 1 tbsp melted butter (salted butter recommended)
Directions:
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easier cleanup.
- Pat each chicken thigh dry with paper towels.
- In a bowl, whisk together olive oil, melted butter, salt, pepper, rosemary, thyme, smoked paprika, lemon zest, and garlic.
- Brush or massage the garlic-herb mix all over the thighs.
- Arrange thighs skin-side up on the sheet and roast for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
- Remove from the oven and let rest for 5 minutes before serving. Enjoy your crispy, juicy chicken thighs!
How to Serve Chicken Thigh Recipe
Serve the chicken thighs with your favorite sides. They go well with roasted vegetables, rice, or a fresh salad. You can also serve them with a dipping sauce like barbecue or ranch for added flavor.
How to Store Chicken Thigh Recipe
If you have leftovers, let the chicken cool down. Then, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, bake in the oven until warmed through.
Tips to Make Chicken Thigh Recipe
- Make sure to pat the chicken thighs dry; this will help the skin get crispy.
- Don’t skip the resting time after baking. It keeps the chicken juicy.
- Feel free to mix up the herbs; use your favorites for a personal touch.
Variation
For a different flavor, try adding some honey or balsamic vinegar to the herb mix. You can also switch up the seasonings with Italian herbs or Cajun spices for a new twist.
FAQs
1. Can I use chicken breasts instead?
Yes, you can use chicken breasts, but they might not be as juicy. Adjust the cooking time, as breasts may cook faster.
2. How can I tell if the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165°F for safe eating.
3. Can I cook this on the grill?
Yes, you can grill the chicken thighs instead of baking them. Just make sure they are cooked through, and the skin gets crispy.
Crispy Baked Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2 lb; organic recommended)
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt (Diamond Crystal recommended)
- 1/2 tsp freshly ground black pepper
- 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 2 tsp dried thyme (or 1 tbsp fresh)
- 4 cloves garlic (minced)
- 1/2 tsp smoked paprika (optional)
- 1 piece zest of 1 lemon (substitute orange zest for a twist)
- 1 tbsp melted butter (salted butter recommended)
Instructions
Preparation
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easier cleanup.
- Pat each chicken thigh dry with paper towels.
- In a bowl, whisk together olive oil, melted butter, salt, pepper, rosemary, thyme, smoked paprika, lemon zest, and garlic.
- Brush or massage the garlic-herb mix all over the thighs.
Cooking
- Arrange thighs skin-side up on the sheet and roast for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
- Remove from the oven and let rest for 5 minutes before serving.
