Baked Chicken Thighs
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
598 kcal
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Course
Main Course, Dinner
Baked Chicken Thighs
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This recipe for crispy baked chicken thighs is an easy weeknight dinner your family will love. Tender, juicy, and simple to make in the oven!
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Ingredients
- 2 ¼ pounds bone-in, skin-on chicken thighs about 4
- 3 garlic cloves minced, about 1 tablespoon
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon paprika
- 2 teaspoons Italian seasoning
- 1 small lemon zest and juice
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 yellow onion halved and thinly sliced lengthwise
- Chopped fresh parsley or tarragon or thyme plus additional for serving
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Instructions
- Pat the chicken dry and place in a large bowl or large ziptop bag. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken and turn to coat the chicken evenly ( or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours (let come to room temperature prior to baking).
- When ready to bake, place 1 rack in the center of the oven and 1 rack in the upper third (about 6 inches from the top). Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the onions in the center.
- Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then spread into an even layer.
- Remove the chicken from the marinade; shake off and discard any excess marinade. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan.
- Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 165°F. Let rest on the pan for 5 minutes.
- Stir the onions once more. Place the rack on the upper third rack and broil 1 to 2 minutes to crisp the chicken skin. Watch carefully, so nothing burns. Sprinkle all over with parsley. Serve the chicken hot, with the yummy, jammy onions complete with juices spooned alongside.
Notes
- TO STORE: Refrigerate chicken thighs in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
598kcal
(30%)
Carbohydrates
8g
(3%)
Protein
36g
(72%)
Fat
47g
(72%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
9g
Monounsaturated Fat
23g
Trans Fat
0.2g
Cholesterol
213mg
(71%)
Potassium
587mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1056IU
(21%)
Vitamin C
17mg
(19%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 598kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 213mg | 71% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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