Baked Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Olive oil: Helps to crisp up the skin and adds a rich flavor.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth.

Garlic powder: Provides a savory and aromatic element.

Paprika: Adds a subtle smokiness and vibrant color.

To ensure your chicken thighs come out perfectly crispy, make sure to pat them dry with a paper towel before applying the olive oil and seasoning mixture. This helps the skin to crisp up nicely during baking. Additionally, for even cooking, try to arrange the chicken thighs in a single layer without overcrowding the baking dish.

• 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 without the bone and skin.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

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

• olive oil - Substitute with grapeseed oil: It is also neutral in flavor and has a high smoke point, suitable for high-temperature cooking.

• salt - Substitute with soy sauce: It adds a similar level of saltiness along with a depth of umami flavor.

• salt - Substitute with kosher salt: It has a coarser grain and can be used in the same quantity for a similar effect.

• black pepper - Substitute with white pepper: It provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: It adds heat but with a more intense spiciness, so use sparingly.

• garlic powder - Substitute with fresh garlic: It offers a more robust and fresh garlic flavor, though it may require sautéing before baking.

• garlic powder - Substitute with onion powder: It provides a similar depth of flavor, though it will have a slightly different taste.

• paprika - Substitute with smoked paprika: It adds a smoky flavor along with the same color and mild heat.

• paprika - Substitute with chili powder: It adds a bit more heat and complexity, though it will change the flavor profile slightly.

• Allow the baked chicken thighs to cool to room temperature. This prevents condensation from forming inside the storage container, which can make the chicken soggy.
• Place the cooled chicken thighs in an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator. The chicken thighs will stay fresh for up to 4 days.
• For longer storage, wrap each chicken thigh individually in plastic wrap or aluminum foil. This extra layer of protection helps to prevent freezer burn.
• Place the wrapped chicken thighs in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag.
• Label the freezer bag with the date. This helps you keep track of how long the chicken has been stored.
• Store the bag in the freezer. The chicken thighs can be frozen for up to 3 months.
• When ready to use, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken thighs in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also use a microwave, but be cautious as it may dry out the chicken.
• For added moisture, consider brushing the chicken with a bit of olive oil or chicken broth before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 20 minutes or until the internal temperature reaches 165°F (75°C). This method keeps the skin crispy and the meat juicy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs skin-side down and cover the skillet with a lid. Heat for about 5-7 minutes, then flip and heat for another 5 minutes or until warmed through. This method helps maintain the crispy skin and adds a bit of extra flavor.

• Microwave Method: Place the chicken thighs on a microwave-safe plate and cover with a damp paper towel to keep them moist. Heat on medium power for 2-3 minutes, checking halfway through. Continue heating in 30-second intervals until the chicken is warmed through. This method is quick but may not keep the skin as crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the chicken thighs in the basket, making sure they are not overcrowded. Heat for about 5-7 minutes or until the internal temperature reaches 165°F (75°C). This method is excellent for maintaining the crispy skin while ensuring the meat stays juicy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse them in the water bath for about 45 minutes. This method ensures the chicken is evenly reheated and remains incredibly juicy. After reheating, you can quickly sear the skin in a hot skillet for added crispiness.

• Oven: Used to bake the chicken thighs at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine olive oil, salt, black pepper, garlic powder, and paprika.

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

• Meat thermometer: Ensures the chicken thighs reach an internal temperature of 165°F (75°C).

• Tongs: Helps to handle the chicken thighs without piercing the skin.

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

• Basting brush: Optional tool to evenly spread the olive oil mixture over the chicken thighs.

• Aluminum foil: Can be used to cover the baking dish if the chicken skin starts to brown too quickly.

Prepare ingredients ahead: Measure and mix the olive oil and spices in advance to save time when you're ready to cook.

Use a meat thermometer: This ensures the chicken thighs are cooked perfectly without having to guess, saving you from overcooking.

Line the baking dish: Use parchment paper or foil to line the baking dish, making cleanup quicker and easier.

Batch cooking: Double the recipe and store extra baked chicken thighs for future meals, saving time on busy days.