Baked Chicken Thighs
These baked chicken thighs are crispy on the outside and juicy inside, with the most delicious seasonings. They are incredibly easy to make and perfect for dinner any night of the week!
Oh How We Love These Baked Chicken Thighs!
When my family asks, “What’s for dinner?” and I answer baked chicken thighs, happy cheers can be heard all around!
Picture this: mouthwateringly juicy chicken, coated in the most amazing savory blend of seasonings, with crackly, crispy skin hot out of the oven. And the best part? These baked chicken thighs will only take you 10 minutes to prep, then your oven does the rest.
This is one of those recipes that you’ll find yourself making again and again. I just love how chicken thighs are always so juicy and tender, since the dark meat holds more flavor and moisture than chicken breasts. You can make this recipe with bone-in or boneless chicken thighs – it will turn out amazing either way.
Without a doubt this is the best chicken thigh recipe I’ve ever tried. The key ingredients, I believe, are the Italian seasoning and brown sugar. Tender, delicious, and SOOOOO easy. It tastes much more gourmet complicated than it really is.
Karen
Fast, budget-friendly and exceptionally delicious, these baked chicken thighs are a meal the whole family will love. I like to serve them with these easy Drop Biscuits and Roasted Vegetables.
Ingredients You’ll Need
- Chicken Thighs: If you want maximum crispiness, opt for bone-in skin on chicken thighs. If you want to slice up the chicken to add to salads or sandwiches, I recommend using boneless chicken thighs.
- Seasonings: This recipe uses a variation of my favorite Chicken Seasoning to season the chicken. For the seasoning rub you’ll need Italian seasoning, brown sugar, paprika, garlic powder, onion powder, salt and pepper. The brown sugar helps the seasonings to caramelize on the chicken as it bakes. If you want a sugar free recipe you can omit it.
- Olive Oil: Helps the seasonings to stick and the skin to get crispy.
How to Make Baked Chicken Thighs
Here’s a quick overview of the recipe steps. Find the full recipe with ingredient amounts and instructions below.
Mix together the seasonings.
Pat the chicken thighs dry with paper towels. This helps to get the skin extra crispy, similar to making Baked Chicken Wings.
Rub all sides of the chicken first with olive oil and then with the spice rub. If using skin-on chicken, try to get some of the seasonings on the meat under the skin for maximum flavor. Arrange the chicken thighs skin side up in the baking dish.
Bake, uncovered, at 400° F, until chicken is cooked through.
To get skin-on thighs extra crispy, you can broil the chicken during the last few minutes of baking. Be sure to use a broiler-safe baking dish.
The Secret to Amazing Juicy, Tender Chicken Thighs
Did you know that chicken thighs are at their most tender, juicy and flavorful cooked to 175-190° F? It’s true! While the USDA states that chicken is safe to eat cooked to 165° F, chicken thighs actually get even better if you cook them to a higher temperature. Use a meat thermometer to test the internal temperature of the chicken to determine when it’s time to pull it out of the oven. Unlike baked chicken breast, you don’t have to stress about overcooking your chicken with this recipe!
How Long to Bake Chicken Thighs
At 400° F, bone-in chicken thighs will take 30-40 minutes to cook in the oven. Boneless, skinless thighs will take about 10 minutes less. The exact cook time will depend on the size of your chicken thighs. The best way to check when chicken is done is to use an instant read or meat thermometer to check the internal temperature.
Serving Ideas
These chicken thighs go with just about any side dish! Here are a few ideas:
- A starch, such as rice (see How to Cook Rice) or Mashed Potatoes.
- Vegetables. Try Roasted Broccoli or Air Fryer Brussels Sprouts.
- A fresh, crisp salad, such as Broccoli Slaw or a Greek Salad.
If you have leftover chicken, you can add it to a salad or wrap, or use it to make Chicken Salad for sandwiches.
Baked Chicken Thighs
Ingredients
For the Seasoning:
- 1 tablespoon Italian seasoning, or dried oregano
- 2 teaspoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse Kosher salt, or ½ teaspoon table salt
- ½ teaspoon black pepper
Other Ingredients:
- 3 pounds skin-on bone-in chicken thighs, 8 bone-in thighs, see note below about boneless
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400° F. Set out a 13×9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the seasonings until well combined.
- Pat the chicken thighs dry with paper towels and place them in the baking dish.
- Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
- Bake in the preheated oven (uncovered), without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
- If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.
Notes
- If using boneless, skinless chicken thighs, they will take about 10 minutes less to cook through.
Recipe originally published in 2018, post updated in April 2022 and May 2024 to include more helpful information.
Delicious!!
I’m so glad you liked them!! Thank you for letting me know!
Excellent! I only changed a little.. I used smoke paprika, didn’t use pepper and I used boneless chicken thighs. My picky 13 year old actually ate all of his and didn’t complain.
I’m so glad that you enjoyed this recipe! It’s the best when the kids eat their dinner without complaint. 🙂
Thia recipe is delicious! It was so easy to make. I can’t wait to make it again. Thanks!
I was confused as to how add a comment. I hope this will get me where I need to be. My question is in your pictures, I see some sort of green topping on the chicken thighs. What is it?
Hi Roger,
That is a little parsley garnish for color in the photographs.
I would TOTALLY take one of these oven-baked chicken thighs over anything fried ANY day! They look SO incredibly juicy and I love that spice rub!!
Thank you, Sarah!
My family enjoyed this delicious dish. Had you tried the legs this way?
I’m glad you enjoyed it! No, I haven’t tried this recipe with chicken legs.
This is the perfect meal for busy weeknights! So crispy and flavorful!
Thanks, Christina! It really is so easy!
I’m cooking now. Will update after tssting!!
I hope you loved the chicken!
My picky kids loved them! Will make weekly I’m sure!?
These chicken thighs were easy & delicious. My picky grandson ate it right up!
I’m so happy they were a hit!
Delicious! I followed the recipe as written. I included carrots, potatoes, and green beans on the pan, drizzled with olive oil and salt and pepper. It was a super easy and tasty meal. I was given permission to make this one again!
This chicken looks like it’s baked to perfection! So good!
Thank you!
Great recipe Kristine! We used boneless, skinless chicken thighs and the flavour of that rub was awesome. The chicken was so tender! With roasted veggies, it was a quick dinner for a busy work night!
Isn’t the rub so good? Thank you for taking the time to let me know how you liked this!
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Priyanka
Do the thighs go directly in the pan so they are then in the juices as they cook? Or do you cook them on a rack?
I cook mine directly on the pan. You could cook them on a rack. I don’t because I don’t want an extra dish to wash. 😉
Hi! Quick question, may I use my Le Creuset oval casserole stoneware dish???
I think that should work well. Enjoy!
Thank you Kristine!!! I’m new to cooking and tend to get nervous if I don’t have the proper cookware to use. I just found your blog and I love it!!!!!
Hi Roxanne! Welcome! I’m so glad you found my blog and I hope you find some new favorite recipes here!
Hi Kristine,
I had about 4 thighs in the freezer I set out this morning having no idea what I would do with them for dinner tonight. I came across your recipe and it is now going in my recipe book. Very easy with fantastic results! My daughter and I couldn’t get over how crispy the skin was. I usually stay away from it but tonight was an exception! I will be having this again! Maybe not every week, but definitely it is a keeper!
Thank you for the recipe. I followed your perfect instructions. Four thighs were done in 33 minutes. I took them out at 160 degrees and after letting them rest the temp was that perfect 165 ?? The olive oil, seasoning on top AND under the skin ( very important) and patting all the moisture off the chicken made it crispy and moist! Absolutely awesome!
Terry
Hi Terry, Your comment put a smile on my face this morning! I’m so happy that you had success with this recipe! It is a favorite here too – we love this seasoning blend!
Well in the oven it went. One of seasonings I accidentally put with others to mix was cumin, but caught it before much went in. Luckily I like cumin but hopefully this slight mistake still turns out wonderful.
I think it will still be delicious! I hope you enjoyed it.
Yes hardly noticed. Very delicious!! Defineate keeper!
Made this chicken tonite. Absolutely delicious, since only one I’ll have for a few days. YUMMY
Absolutely fantastic! I served it with red beans and rice for dinner and Dad loved it as well.
I’m so glad you liked this! It’s one of our favorites.
Making for second time tonight, hubby loves them. Just as an FYI, I make extra rub and sprinkle it on quartered or halved (depending on size) yukon gold potatoes and roast them just like the chicken, yummy! I spray the potatoes with olive oil and then add the rub. When the potatoes come out of oven I sprinkle a little lemon zest and juice on them… OMG a great combo with the chicken. Thanks for the recipe
That’s a great tip to make extra seasoning for potatoes! I’m going to try that. I’m so glad you’re enjoying this recipe. 🙂
Fantastic! I’ve been cooking for my Dad, we were both thrilled with the results. So quick and easy, and super delicious with the crispy skin. As another reviewer said, I usually skip the skin, but it’s well worth the slight indulgence for this recipe. The only modification I made was that 30 minutes in, the rub was still dry on top. I tossed a little butter in and a few minutes later, very lightly brushed the top with a little of the juices and butter. It might not have been needed, but it still crisped up well and was delicious. Thank you for a new favorite recipe!
I’m so glad you enjoyed the recipe! Thank you for sharing your tip for brushing with the butter and juices. I’m going to try that next time. 🙂
I have an allergy to onion powder. My son doesn’t like garlic. Having that these ingredients bring out the flavor, I am in search of substitutes to help bring out the flavor. Any ideas are appreciated! 🙂
Hi Bonnie, You could try leaving them out and using your favorite spice blend or other spices that you enjoy. You could do a chili powder/cumin/paprika/brown sugar rub if you like those flavors. 🙂
My husband loved this recipe. He took 5 leftover thighs to work the next day and his boss went crazy over them. I am making them again tonight. Thanks for the recipe! Denise, Tampa
I am so happy that this recipe was a hit! Thank you for taking the time to let me know. 🙂
OH MY GOODNESS! Kristine, this is by far the best baked chicken thigh recipe I have ever tasted A keeper for sure. I normally eat only the white meat but this recipe is fantastic. Looking forward to trying more of your recipes.
I’m so glad you enjoyed these! You should also try my baked chicken breast recipe. The seasoning is similar to this one and the chicken turns out perfectly cooked and never dry! 🙂
Going to try this. Juices don’t overflow?
I recommend using a baking dish or rimmed baking sheet so that any juices are contained.
Absolutely love this recipe. We couldn’t believe how tasty it was. Made it a couple of times an going to tonight too. YUMMY
Thanks for this quick and delicious recipe. My wife and I both love this recipe for chicken thighs. It’s tasty and easy to cook. And what I like most is that it always comes out flavorful.
I’m so glad you both enjoy this recipe, Bill! It’s one of our favorites, too!
This is without a doubt the best and easiest way to make chicken thighs! Huge hit with my family and requested often! Thank you so much for sharing!
I followed most of the recipe but did not have olive oil, so I used mayonnaise and added jalapeno hot sauce together and then rubbed the chicken with that before I seasoned it. I also just used garlic powder, salt and peeper as I didn’t have all the other seasonings. The chicken was nice and crispy and had a tiny kick to it.. I did wash mine before hand and dried it well. I have always washed my chicken!!!!
I’m glad you enjoyed it! There’s no need to wash chicken because any harmful bacteria will be killed while it cooks, and washing it can spread germs around your sink. You do you, though!
2nd time making this! Sooo good & easy to make. Thank you for sharing. Next one on my to make list is your Broccoli salad.
I’m so happy to hear that! These chicken thighs are a favorite in my house too. 🙂 I hope you love the broccoli salad!
Do I cover the top of the pan with foil also?
You bake the chicken uncovered.
Very best chicken recipe I have ever used! The skin was crisp and the chicken was juicy. It’s my kind of cooking style–highlighting the main ingredient and not making things complicated. 🙂 Thank you!!!
That is wonderful to hear! I like to keep things simple whenever possible, too. 🙂
Delicious! Great simple rub recipe which I will use as my go to recipe!
Everyone loved it and wanted the recipe!
This was delicious! I halved the recipe for 4 bone-in, skin-on chicken thighs and it was perfect. The chicken was incredibly juicy and the rub added a great flavor. Can’t wait to cook them again!
Thanks Katy. I am glad you enjoyed it!
Can you put the chicken thighs in frozen ? Well mine are about half frozen right now and I don’t wanna wait for them to defrost lol . Thanks !
I would recommend thawing them or you risk the chicken not cooking evenly. To quickly defrost chicken, you can place it in a zip-top bag in a bowl or sinkful of cool water for 15-20 minutes, flipping the bag over halfway through.
This was amazing and my boyfriend can’t get enough of them! All I had were boneless/skinless thighs but i tried it anyways, added a little roasted garlic herb and garlic salt and oh wow! Definitely making this again!
My family loves this recipe, I will be making them tonight for the 2nd time this week! Sooooooo yummmmyyyy!
I am going to try this recipe tonight do you cover your chicken as it cook.
No, I don’t cover it as it cooks. I hope you enjoy it!
Very tasty! Thanks for a recipe everyone liked!
Didn’t change anything and it was delicious! Easy and everyone loved it
Glad you liked it!
I would like to do this recipe with bone in skin on chicken thighs and bone in skin on chicken breasts. Any different directions for the breasts? Probably have to cook longer.
Yes, the bone-in breasts may take a little longer to cook. You can use an instant read thermometer to check that they cook through to 165 degrees F. The bone-in breasts will probably take about 40-50 minutes to cook through.
This was absolutely amazing and delicious! I used boneless skinless chicken thighs and they turned out perfect.
I’ve been looking for a chicken rub that I actually like and it has been impossible to find – until now!
This rub is incredible! It smells amazing as it is cooking and tastes even better. I’m so grateful, thank you for sharing!!!
That makes me so happy! Thank you for taking the time to let me know how you liked the recipe. 🙂
Perfect and delicious!
Do you cover the chicken while baking?
No, you bake it uncovered. Enjoy!
Awesome dish. Rarely do I serve the same meal twice since I’m always looking for something new, this one is on my make again list. I did add a little celery salt. This paired well with steamed broccoli.
Glad you enjoyed it!
Oh my goodness this recipes is so simple and delicious. Thank you for foolproof juicy savory chicken. Amazing!
I made this tonight it turned out really good. Thank you for the recipe. I will definitely be making it again 🙂
I made this last night and it turned out really well. My husband loved it! Trying the baked chicken breast recipe tonight as white meat is more my style. Can’t wait! Thank you for the great help!
Can I marinate the chicken with your ingredients? If so can I marinate it overnight?
Yes, you can rub the chicken with the olive oil and seasonings and let it marinate in the refrigerator overnight. I bet it will be extra flavorful that way!
that will be a new staple in my house!
Great recipe! I’ve probably made this 5 times in the last month. Its definitely a staple here!
I put them directly on the pan along with par-boiled potatoes (slice about 1/2″ & boil about 10 min), toss with olive oil & sea salt & fresh rosemary. I flip potatoes halfway through. They form a nice crust from the chicken fat.
I’m glad you’re enjoying this recipe! Thank you for taking the time to share your modifications. 🙂
Loved it.i also drizzle it with a honey and brown mustard before baking ,superb would also add that to your recipe,thank you
Perfect result. I prefer thighs to breast chicken because of the juicy, tender result. I never thought to use olive oil as the surfactant. I only cook for myself so I guess-timated the spices, cut most down by half. Just right. they were actually sizzling when I took them out to rest. they didn’t need anything added, but next time I will toss a little cranberry sauce (I actually make my own, hate the canned goop) on the side. Served it with spinach/corn souffle and mashed potato. Just right. Thank you.
I made this last the best, my family enjoyed it. This is my go to chicken recipe from now on
I’m happy to hear that you enjoy this recipe!
My 13 year old son, who has been in chemotherapy for almost 10 months has asked for these on a regular basis! Whether they are oven baked or in the instapot- this is a new family favorite!!
I’m so glad that your son is enjoying this recipe. Sending all of my positive thoughts for his health. 🙂
Hubby raved about this chicken .. he kept saying to use the seasoning on drumsticks.. fish ..
???
Isn’t the seasoning so good? I’m glad you enjoyed it!
I made these tonight. They were delicious! My husband and I both really enjoyed them.
My chicken thighs were on the larger side, and even 45 minutes wasn’t enough cooking time. I think they’d have to be very small thighs to cook in 35 minutes.
I really appreciate the delicious, simple recipes I’ve found on your website. Thank you for all your effort.
Will a 9X13″ ceramic baking dish work or does it have to be a lined baking sheet?
That will work!
Awesome thanks for the feedback Kristine! Hope I get to check out more recipes on here.
I rarely use chicken thighs to cook and wanted something different. This recipe is delicious and will now be one of my regulars. My toddler even ate several pieces and my husband loved it! I can’t wait to try your other recipes! Thank you!
Hi I would like to know how to get crispy skin and juicy chicken thighs with boneless but skin on
You can follow this recipe, but boneless thighs will need to cook about 10 minutes less. Cook until the chicken reaches 165 degrees F.
Well fixed this tonight for dinner and it is wonderful, easy and not messy! Great reciepe, thanks for praying it
What a wonderful Recipe. It has inspired me to try new things.
I made this recipe using chicken legs quarters & it was delicious! Thanks so much for sharing this easy recipe!?
Absolutely fantastic! This will be my go-to chicken recipe!
I only have 2 bone in thighs – how long should I cook them for?
Hi Arielle,
The cook time will be the same. Cook as indicated in Step 5 of the recipe. If the thighs are small they may be done in 30 minutes otherwise, they will take longer.
Absolutely delicious and super easy!!!
These are fantastic! I didn’t have all the ingredients but they turned out perfect. I have 6 men to feed and they ask me to make these again and again. If I use drumsticks do I need to adjust the cooking time? Thanks ?
I’m glad you are enjoying this recipe! Drumsticks should take about the same amount of time to cook. Be sure to use an instant read thermometer to check that the internal temperature reaches 165 degrees F. You may want to flip the drumsticks after they have cooked for 20-25 minutes and then continue baking until they are cooked through.
Chicken thighs are the tastiest & juiciest part of a chicken, and my family absolutely loves them prepared this way. They’re perfect. Thank you, Kristine 🙂
I only had boneless, skinless thighs on hand. So after putting on the rub , I also covered mine in Panko crumbs. This made them ‘Chrissy’ and they turned out great. My kids loved these. I will make this again for sure!
Hi just was wondering can u use a skillet instead thanks!!
Yes, you can cook the chicken thighs in a skillet if you prefer.
Crispy, delicious and juicy!
Easy, low carb, tender, and juicy!
What’s not to live?
Thanks for a great weeknight dinner.
Since there are many comments here, I know I am not alone in saying this is one of my new favorites! It couldn’t be easier and it’s so darn moist and delicious. Who needs white meat? Tonight is my second time making them — and the smells in my house are awesome. So happy I found your blog.
So will make this again. My man never eats chicken with out salsa. Did this. Was so good. Ty
Can these be cooked on the grill?
Yes! Grill bone-in thighs for about 9-15 minutes per side, or until the internal temperature reaches 165 degrees F at the thickest part of the meat away from the bone. Boneless thighs will cook faster. My grilled chicken thighs recipe is coming soon. 🙂
I commented about this chicken thigh recipe back in March, 2020. It’s still one of my favorites. I keep a small mason jar of the seasoning in my panty so it’s all ready to go for a quick dinner. I’ve used it on bone-in chicken breasts and chicken legs, too. Fantastic recipe!
I have this in the oven now and it smells *amazing*! My only question is, what were we supposed to do with the olive oil? It wasn’t in the instructions!
Hi Jessica,
Please see Step 4 where the instructions state to rub the olive oil on the chicken. Thank you.
I plan on making these tonight. Quick question, can I add sliced onions to the bottom of the pan? Will it interfere with the crispiness of the skin?
That should work fine. Enjoy!
Everyone loved this recipe! I’m happy I found it! The spices were absolutely perfect.
This was amazing! The seasoning was stunning. We couldn’t get enough this chicken!
Great recipe. I did not have Italian seasoning, so used Vegeta seasoning (always have it on hand ?). Turned out awesome. Served with some roasted potatoes and salad.
Also forgot to mention that I used thighs and drumsticks, both turned out great.
I’ve never in my life had such flavourful chicken and I omitted the paprika and pepper because I gave some GI issues. I’m actually vegetarian with no clue what I’m doing cooking meat but need the protein (my options are super limited). I will be living off of this recipe. Thank you so much.
Also, I use recipes all the time and never feel inclined to comment but I just had to let you know this was outstanding.
I don’t cook, but today I decided to make dinner for my husbands birthday and found this gem of a recipe! It was easy and he RAVED about it! My mom loved it as well!!! Now I can add this to my small list of things I can make 🙂
My husband said it was the best chicken I ever cooked. I cooked it in the air fryer 400 for 35 mins. It was perfect
My wife cooked this recipe for dinner a couple of days ago (without me knowing what recipe she used). I loved it, but thought it had just a little bit too much italian seasoning in it. Fast forward to today. I found your recipe at random and decided to make it. I substituted the paprika with a smoked hot paprika and that was the only change. We were discussing it while my chicken was in the oven and discovered that I picked the same recipe to use that she did. It is a keeper.
I made this for the wife and kids and they absolutely loved it! Chicken is tender and juicy and the spice mixture is perfect. Goes great with mini roasted potatoes.
My husband usually grills chicken thighs for our family of 8. With the super cold Midwest weather I needed to find a way to bake them. Followed your recipe and they make out OH SO GOOD. Crispy on the outside and tender on the inside. I mixed Lawry’s with onion powder, garlic powder, paprika, cumin and chili powder. But the olive oil tip, the rubbing + the temp and cooking time were super helpful. 10/10 recommends!
Love it, love it. Made it a few times now. It’s my “go to” chicken thigh recipe. I keep the rub in a jar so it’s always handy. Next I will try on boneless chicken breasts. Saw your baked chicken breast recipe and the only big difference is that there’s no brown sugar! Think it will work?
Hi Pat,
I’m so glad you’re enjoying this recipe! This rub will work great on chicken breasts. Thanks for leaving a recipe review.
Is it 355 calories per 1 chicken thigh?
That is an estimate of the calories per serving, and is based on using 3 pounds of bone-in skin-on chicken thighs total. Since the size of chicken thighs and other ingredients can vary (i.e., you may not consume all of the oil used in the recipe, you may or may not consume the chicken skin, etc.), the nutrition is an estimate.
Made this with boneless/skinless thighs and my daughter loved it! Will definitely make it again. Thank you for the recipe!
Go to recipe now for thighs! Thanks so much!!! 🙂
I just want to say thank you. This came just in time due to the price of the thighs being so decent. Today will be my third time using this recipe & I will continue to use it. Thank you for sharing this wonderful recipe with us & keep up the good work.
We just love this recipe! When I have leftover rub I add some cumin and throw it in ground beef for taco meat. Good job.
Delicious & so simple! My whole family loved it – even the picky eaters. This will be my go to recipe for chicken thighs from now on!
You told me to use parchment paper.. then the last step you said to broil… not on parchment paper. Maybe you should put that hint in the first couple of steps… ugh
Hi Kellie,
I apologize for that confusion. In step 1 of the recipe it says to bake the chicken thighs in a baking dish or on a baking sheet lined with foil or parchment paper. The broiling step is optional, and if you wish to broil you should choose a broiler-safe baking dish or a baking sheet lined with foil.
I always read a recipe in it’s entirety before beginning.
The thighs turned out great, easy, tastee and crispy. I added about a 1/4 teaspoon of cayenne pepper for a little heat.
Thank you
Is this baked covered or uncovered?
Uncovered.
I have made this twice in a week! Deliciousness
So so good! I used it on 2 thighs, 2 wings, and 2 drumsticks. The thighs and wings turned out best.
Made this last night it was moist and delicious 😋 this is a keeper.. Thanks you for the recipe… Next is meatloaf
This recipe was a HIT with my husband and, also, myself! I am grateful I found this recipe which will be a Keeper!
How long should I cook in the oven if halving the recipe?
The cook time will be the same for half a recipe. Enjoy!
Delicious! Took a bit longer in my oven, though.
Love this recipe,very flavorful! Can you prepare chicken and bake the next day?
I’m glad you’re enjoying this recipe! Yes, you can rub the seasonings on the chicken one day ahead and store them in a covered dish in the refrigerator until you’re ready to bake.
Made this tonight for my hubby. He LOVED it! Simple and delicious! Thanks for the recipe!
Very good recipe. The spice mix was great and it remained very juicy. I had 10 thighs so I baked them for an hour turned out perfect.
Hi Kristine, I Have 2 Questions….One_ Can I Prep My Thighs The Evening Before And Allow To Sit In Fridge? Two_ I Do Keep Olive Oil Yet I Prefer Avocado Oil, Is That Okay?
Hi Char, You can prep the chicken thighs the night before and refrigerate until you’re ready to bake them. They will be even more flavorful since they’ll marinate in the seasoning rub. Avocado oil will work well. Enjoy!
Soooo good!! I’ve made this many times!
I think a half pound of chicken per person isn’t enough to satisfy a hungry man with a healthy appetite. There’s lots of guys out there with physically demanding jobs and they work up an appetite. All anyone has to do is triple or quadruple the recipe, so on and so forth. 🙂
Delicious baked chicken thighs. Seasoning made it tasty, skin was crunchy and meat was moist
Made this yesterday and it was delicious. Even my picky husband loved it.
Delicious taste to chicken and very moist!
The flavors in this recipe are perfectly balanced – it’s a new favorite in our household!