Baked Chicken Thighs

Crispy on the outside, moist on the inside and super easy to prepare. These were prepared and baked on a baking sheet that is covered in foil for easy clean up.

Cover a baking sheet with foil.

Pat the chicken dry with paper towel and place

them on the foil covered pan. Drizzle oil over

the chicken then rub it all around each thigh.

Sprinkle each piece, on both sides,

with paprika and rub it in.

Combine and sprinkle the rest of the dry

ingredients evenly over the skin. I like to sprinkle

mine one ingredient at a time so that all of

the chicken gets all of the seasonings.

Bake in a preheated 400º oven for about 40 minutes or

until the thickest part has an internal temperature of 165º.

Baked Chicken Thighs

http://www.InDianesKitchen.com

Ingredients

  • 8-10 chicken thighs, bone in and skin on
  • 3 Tbsp. oil
  • 3 tsp. paprika
  • 2 tsp. garlic salt
  • 2 tsp. Italian seasonings 
  • 1 tsp. pepper
  • 1 tsp. onion powder

Directions

  1. Preheat oven to 400º.
  2. Cover a large baking sheet with foil.
  3. Pat the chicken thighs dry with paper towel and place them onto the foil. Drizzle thighs with oil and rub the oil all over each chicken thigh.
  4. Sprinkle each piece, on both sides, with paprika and rub it in.
  5. Combine the rest of the dry ingredients and sprinkle them evenly over the skin. I like to sprinkle mine one ingredient at a time so that all of the chicken gets all of the seasonings.
  6. Bake for approximately 40 minutes or until the thickest part of each thigh is 165º then serve.

http://www.InDianesKitchen.com

41 Comments »

    • That’s words I like to hear! Lol I have a brisket cooking in the oven right now, yes at 10:00 pm and it comes out after 11:00 pm. Smelling it is really making me hungry as it cooks 3-4 hours total! My house smells so good. The recipe says it is better the next day but I will have to taste test it tonight of course. 🤣

      Liked by 1 person

  1. I love cooking with chicken thighs! I’ll have to try your dry rub recipe. For extra crisp, I broil it for 5 minutes at the end, with the skin side up.

    Like

  2. I like how you simplified the process. This is an easy and effective way to bake the chicken and keep the crispiness. The foil not only makes for easy clean-up but it radiates heat into the chicken. Thanks for keeping it real!

    Like

  3. This is a HUGE favourite in our house! We have chicken on the menu for tonight (on the “braai” / barbeque). My husband drizzled his own sauce over it and will put it on the fire later (that sauce is also a favourite here, consisting of tomato sauce, Worcestershire sauce, Chutney, olive oil and a bit of Tabasco sauce) … I’m hungry now!
    Oh yes, and that foil is a brilliant idea – how easy to just throw the foil away afterwards and put the clean pan back 😄.

    Like

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