Baked Chicken Thighs

There’s something incredibly comforting about making Baked Chicken Thighs. I remember the first time I prepared this dish; the aroma filled my kitchen and brought everyone to the table. It started as a simple weeknight meal but quickly transformed into a family favorite. The juicy, tender meat paired with beautifully caramelized onions makes for a delightful presentation and a satisfying bite. The best part? It’s a dish that works for any occasion, whether it’s a cozy dinner or a gathering with friends. With just a handful of ingredients, you can create a restaurant-quality meal right at home. Trust me, once you try these Baked Chicken Thighs, you’ll find yourself making them again and again, perhaps with some variations each time to keep things exciting!

Baked Chicken Thighs Ingredients

When it comes to making Baked Chicken Thighs, the ingredients are not just components; they work together to create a flavorful dish. Each ingredient plays a key role in ensuring that the chicken turns out tender and flavorful. The chicken thighs are the stars of the show, while the other ingredients enhance their natural flavors, making every bite a delight.

• 2 ¼ pounds bone-in, skin-on chicken thighs (about 4)
  This cut of chicken is ideal for roasting, as it remains juicy and flavorful even after cooking.
• 3 garlic cloves, minced (about 1 tablespoon)
  Garlic adds a wonderful aroma and flavor that permeates the dish.
• 3 tablespoons extra-virgin olive oil, divided
  Olive oil not only helps in cooking but also enhances the flavors of the marinade.
• 1 tablespoon paprika
  Paprika gives the chicken a beautiful color while adding subtle sweetness and smokiness.
• 2 teaspoons Italian seasoning
  This blend of herbs brings a savory depth to the dish, complementing the chicken beautifully.
• 1 small lemon, zest and juice
  The acidity from the lemon brightens the dish, balancing the richness of the chicken.
• 1 ½ teaspoons kosher salt, divided
  Salt enhances flavor and helps in tenderizing the meat.
• ½ teaspoon ground black pepper, divided
  Black pepper adds a touch of heat and complexity to the overall flavor.
• 1 yellow onion, halved and thinly sliced lengthwise
  Onions caramelize beautifully, adding sweetness and depth to the dish.
• Chopped fresh parsley or tarragon or thyme, plus additional for serving
  Fresh herbs enhance the presentation and add a burst of flavor when serving.

Instructions for Baked Chicken Thighs

Making Baked Chicken Thighs is a straightforward process, and I assure you, the results are well worth it. Let’s dive right into the steps that will lead you to a perfectly baked dish. Follow each step carefully, and you’ll be rewarded with a meal that everyone will love.

1. Start by patting the chicken dry and placing it in a large bowl or zip-top bag. This step is crucial as it ensures that the marinade sticks well to the chicken.
2. In a small bowl, combine the minced garlic, 2 tablespoons of the olive oil, paprika, Italian seasoning, lemon zest and juice, 1 teaspoon of salt, and 1/4 teaspoon of pepper. This mixture is what will infuse the chicken with amazing flavor.
3. Pour the marinade over the chicken and turn to coat it evenly. If you’re using a zip-top bag, seal it and give it a gentle shake to ensure all pieces are coated.
4. Let the marinated chicken sit at room temperature for at least 30 minutes. Alternatively, you can cover it and refrigerate for up to 12 hours. If refrigerated, let it come to room temperature before baking.
5. When you’re ready to bake, preheat your oven to 425°F. Adjust one rack to the center and another to the upper third of the oven. This will help achieve that crispy skin we all love.
6. Line a baking sheet with parchment paper and place the sliced onions in the center. Drizzle the onions with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to coat, then spread the onions into an even layer.
7. Remove the chicken from the marinade, shaking off any excess. Nestle the chicken thighs among the onions, spacing them evenly throughout the pan.
8. Bake the chicken thighs for 15 minutes. At this point, you’ll notice a lovely aroma filling your kitchen!
9. After 15 minutes, remove the pan and toss the onions to promote even cooking. Using a fork to stir them around a bit will do the trick.
10. Return the pan to the oven and continue baking for an additional 10 to 20 minutes, until the internal temperature of the chicken reaches 165°F. This should take about 25 to 35 minutes in total.
11. Let the chicken rest on the pan for 5 minutes before serving. This resting period allows the juices to redistribute for a juicier bite.
12. Finally, stir the onions once more and place the rack on the upper third rack. Broil for 1 to 2 minutes to crisp the skin of the chicken. Keep a close eye on it, as broiling can go from crispy to burnt quickly!
13. Sprinkle fresh parsley over the chicken and serve hot, ensuring to spoon the jammy onions alongside for extra flavor.

Helpful Notes about Baked Chicken Thighs

Making Baked Chicken Thighs is a breeze, but there are always ways to enhance your experience. Here are some helpful tips to consider:

• Storage: Refrigerate leftover chicken thighs in an airtight container for up to 3 days for the best quality.
• Freezing: You can freeze the chicken thighs in an airtight, freezer-safe container for up to 3 months. When you’re ready to enjoy them, let them thaw overnight in the refrigerator before reheating.
• Reheating: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave until heated through.
• Serving Suggestions: Pair your Baked Chicken Thighs with rice, roasted vegetables, or a fresh salad for a complete meal.
• Flavor Variations: Feel free to experiment with different herbs and spices in the marinade to suit your taste preferences!

Serve This Baked Chicken Thighs With

When it comes to serving Baked Chicken Thighs, the possibilities are endless. Here are some wonderful suggestions to enhance your meal:

• Rice Pilaf: Serve your chicken thighs over a fluffy bed of rice pilaf to soak up the delicious juices.
• Seasonal Vegetables: Roasted seasonal vegetables make the perfect side, adding color and nutrition to your plate.
• Salads: A crisp green salad with vinaigrette provides a refreshing contrast to the rich chicken.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing, perfect for enjoying with the onions.
• Occasions: This dish is fantastic for special occasions, family dinners, or just a cozy weeknight meal with loved ones.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days for the best flavor.

FAQ

Conclusion

Baked Chicken Thighs are truly a standout dish, offering both comfort and flavor. The juicy, tender meat paired with the sweet roasted onions creates a lovely balance that’s sure to impress. I encourage you to try this recipe as it’s not only easy to make but also a dish that brings everyone together. Get ready to enjoy a delicious meal that might just become a weekly staple in your home!

Baked Chicken Thighs

The ultimate comfort food, Baked Chicken Thighs are juicy, flavorful, and easy to make for a weeknight dinner. With tender meat and caramelized onions, this dish is a must-try! Make it tonight for a satisfying meal everyone will love.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2.25 pounds bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon paprika
• 2 teaspoons Italian seasoning
• 1 small lemon, zest and juice
• 1.5 teaspoons kosher salt, divided
• 0.5 teaspoon ground black pepper, divided
• 1 yellow onion halved and thinly sliced lengthwise
• 1 bunch Chopped fresh parsley or tarragon or thyme, plus additional for serving

Equipment

• Wooden Spoon
• Frying Pan
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. Pat the chicken dry and place in a large bowl or large ziptop bag.
2. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Pour over the chicken and turn to coat the chicken evenly.
4. Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours.
5. When ready to bake, preheat the oven to 425°F and place one rack in the center and one in the upper third.
6. Line a baking sheet with parchment paper and place the onions in the center.
7. Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
8. Remove the chicken from the marinade; shake off and discard any excess marinade.
9. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan.
10. Bake the chicken thighs for 15 minutes.
11. Remove the pan and toss the onions to promote even cooking.
12. Return to the oven and bake for 10 to 20 additional minutes, until the internal temperature of the chicken reaches 165°F.
13. Let rest on the pan for 5 minutes.
14. Stir the onions once more, then place the rack on the upper third rack and broil for 1 to 2 minutes to crisp the chicken skin.
15. Sprinkle with parsley and serve hot, with the yummy, jammy onions complete with juices spooned alongside.

Notes

• Tip 1: Refrigerate chicken thighs in an airtight storage container for up to 3 days.
• Tip 2: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• Tip 3: Freeze chicken thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.