Baked Chicken Thighs Recipe

Bone-in, skin-on chicken thighs: These provide the best flavor and texture for this recipe, with the skin becoming crispy during baking.

Olive oil: Used to drizzle over the chicken, helping to crisp the skin and add a rich flavor.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a savory, aromatic element to the seasoning.

Paprika: Adds a subtle smokiness and vibrant color to the chicken.

To achieve perfectly crispy chicken thighs, make sure to pat the chicken dry with paper towels before seasoning. This removes excess moisture, allowing the olive oil and spices to adhere better and the skin to crisp up nicely during baking.

• 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.

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

• olive oil - Substitute with coconut oil: It adds a subtle sweetness and has a high smoke point, suitable for baking.

• salt - Substitute with soy sauce: It adds a savory umami flavor and can enhance the overall taste of the dish.

• salt - Substitute with sea salt: It provides a similar salty flavor but with a slightly different mineral content.

• black pepper - Substitute with white pepper: It has a milder flavor and is less visually noticeable in the dish.

• black pepper - Substitute with cayenne pepper: It adds a bit of heat and spice to the dish.

• garlic powder - Substitute with fresh garlic: It provides a more intense and aromatic garlic flavor.

• garlic powder - Substitute with onion powder: It offers a different but complementary flavor profile.

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

• paprika - Substitute with chili powder: It provides a bit of heat and a similar color to the dish.

• Allow the baked chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Place the cooled chicken thighs in an airtight container. If stacking, separate layers with parchment paper to maintain the crispy skin.
• Store the container in the refrigerator for up to 4 days. For longer storage, freezing is recommended.
• To freeze, wrap each chicken thigh individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains flavor.
• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. For best results, consume within this period to enjoy optimal taste and texture.
• When ready to reheat, thaw the chicken thighs in the refrigerator overnight. This ensures even reheating and prevents the meat from drying out.
• Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. For extra crispy skin, broil for the last 2-3 minutes.
• Alternatively, reheat in a microwave on medium power, covered with a microwave-safe lid or damp paper towel to retain moisture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked chicken thighs on a baking sheet or in a baking dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat in the oven for about 20 minutes, or until the chicken is warmed through.
  5. For extra crispy skin, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the baked chicken thighs in the skillet, skin-side down.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.

• Microwave Method:

  1. Place the baked chicken thighs on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. Continue to heat in 30-second intervals until the chicken is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the baked chicken thighs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, or until the chicken is warmed through and the skin is crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the baked chicken thighs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. For crispy skin, sear the chicken in a hot skillet with a bit of olive oil for 1-2 minutes per side after sous vide reheating.

• Oven: Used to bake the chicken thighs at the specified temperature.

• Baking dish: Holds the chicken thighs while they bake.

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

• Basting brush: Helps to evenly drizzle and spread the olive oil over the chicken thighs.

• Tongs: Useful for placing the chicken thighs in the baking dish and for turning them if needed.

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

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Cutting board: Provides a surface to rest the chicken thighs before serving.

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

Pre-mix the seasoning: Combine the salt, pepper, garlic powder, and paprika in a small bowl ahead of time.

Use a baking sheet: Arrange the chicken thighs on a baking sheet lined with parchment paper for easier cleanup.

Marinate overnight: Season the chicken and let it marinate in the fridge overnight for deeper flavor.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant-read thermometer: Use an instant-read thermometer to check doneness quickly.