Baked Chicken Thighs are a delectable and straightforward primary dish. These chicken thighs have totally firm skin and additional delicious meat! They are amazing served close by pureed potatoes or Scalloped Potatoes.
Concoct an enormous bunch to take care of an eager group, add to your #1 Homemade Chicken Noodle Soup, or freeze the extras for another dinner. Stove heated chicken thighs can remain frozen for as long as four months. Simply defrost and afterward enclose by the foil for warming.
Chicken thighs are sold with bone-in and skin on, or boneless and skinless. They are dim meat making them extra delightful, they contain more fat which guarantees they heat up delicious and delectable. Thighs are more lenient than Chicken Breasts which can all the more effectively be overcooked.
In this formula, I pick skin (because it tastes astonishing and makes the chicken very delicious). Likewise, with any meat cooked on the bone, this has huge loads of flavor. I love utilizing chicken flavoring or Italian flavoring in this formula, however, don’t hesitate to switch things up to suit your taste buds!
For chicken flavoring, I either make my combination (like the one I sprinkle on my Roast Chicken) or buy a most loved chicken rub blend.
Baked Chicken Thighs RecipeCourse: DinnerCuisine: American
salt and pepper to taste
6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
2-3 teaspoons chicken seasoning or Italian seasoning
2 tablespoons olive oil
- Preheat oven to 425°F. Line a pan with foil and place a baking rack on top.
- Dab chicken skin dry with a paper towel to remove any moisture.
- Drizzle chicken with olive oil and season with seasoning, salt and pepper.
- Place on the rack and bake 35-40 minutes or until chicken reaches 165°F.
- Broil 2-3 minutes to crisp if needed.