Baked Chicken Thighs are the kind of dinner you can pull off on autopilot after a long day. Juicy inside, crispy outside, and loaded with flavor from a quick spice rub, they deliver comfort without the hassle. Toss everything in one pan, bake, and you’re done. This recipe is the weeknight win you’ll keep coming back to when time is short but good food still matters.
Why This Baked Chicken Thighs Is a Weeknight Win
- Fast prep: You can get the chicken ready in just 10 minutes.
- Easy cleanup: One baking dish means less mess to manage.
- Big flavor: A mix of spices and chicken broth makes every bite tasty.
How to Make Baked Chicken Thighs (3 Steps & Timing)
Step By Step Instructions
Preheat the oven:
Start by warming your oven to 400°F (200°C).
Prepare the chicken:
Pat the chicken thighs dry. Mix olive oil and spices in a small bowl. Rub this mix over the chicken. Place them in a baking dish and pour chicken broth in the bottom.
Bake:
Put the dish in the oven and bake for 35-40 minutes. The chicken is done when it reaches 165°F (74°C). Baste once halfway through cooking. Let it rest for 5 minutes before serving.
Ingredients You Will Need
- 4 bone-in, skin-on chicken thighs (about 2 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley (optional)
Quick Sides & Serving Ideas
- Steamed broccoli
- Rice or quinoa
- Simple garden salad
- Garlic bread
Baked Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry. Mix olive oil and spices in a small bowl and rub this mix over the chicken.
- Place the chicken in a baking dish and pour chicken broth in the bottom.
Cooking
- Put the dish in the oven and bake for 35-40 minutes, basting once halfway through.
- The chicken is done when it reaches 165°F (74°C). Let it rest for 5 minutes before serving.
Notes
Nutrition
Storage & Reheat (No Soggy Leftovers)
Store Baked Chicken Thighs in the fridge for up to 3 days. For longer storage, freeze them for 2-3 months. To reheat without losing crispness, use an air fryer or oven at 375°F (190°C) for about 10 minutes.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables for quick sides.
- Consider buying a rotisserie chicken.
- Look for bagged salad mixes to save time.
- Use ready-made sauces to enhance flavor even more.
Smart Swaps & Variations
- Swap bone-in thighs for skinless, boneless thighs for a lower-fat option.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Try different spices like Italian seasoning or barbecue rub for variations.
- Replace chicken with drumsticks if that’s what you have on hand.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs
Can I make baked chicken thighs ahead of time?
Yep, you can. Cook them as directed, let them cool, and stash them in the fridge for up to 3 days. When you’re ready, reheat in the oven or air fryer so the skin stays crisp. It’s a great way to meal prep without losing flavor.
Can I use boneless, skinless chicken thighs instead?
Absolutely. They’ll cook faster, usually around 25–30 minutes. Just keep an eye on the internal temperature and pull them at 165°F. You won’t get the same crispy skin, but they’ll still be moist and tasty.
What if my chicken thighs turn out soggy?
The trick is starting dry. Pat the chicken really well with paper towels before adding oil and spices. If you skip this, moisture lingers and softens the skin. Also, don’t overcrowd the pan-airflow helps crisp things up.
Can I freeze baked chicken thighs?
Yes, they freeze well for 2–3 months. Wrap them tightly or use freezer bags to avoid freezer burn. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 375°F until hot and crisp again.
What sides go best with baked chicken thighs?
These thighs are flexible. Pair with simple rice or quinoa, roasted veggies, or a crisp salad. Garlic bread is always a hit too. It’s one of those mains that play nice with almost any side.
Wrap-Up: Baked Chicken Thighs Made Easy
Baked Chicken Thighs are that no-fuss dinner you’ll be glad you made. A quick rub, one pan, and less than an hour later you’ve got juicy, flavorful chicken that works with any side you’ve got lying around. It’s simple enough for weeknights but satisfying enough for the whole family. Try it tonight you’ll see why this recipe sticks around as a regular in the dinner rotation.
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