Whether it’s a cozy dinner or a fancy feast, this easy baked chicken thighs recipe promises a satisfying meal each and every time. After all, what’s better than juicy chicken with crispy skin that’s been infused with intense spices and baked to golden perfection?
Even better, despite its restaurant-worthy appearance, this dish actually comes together with minimum effort. Just prepare the ingredients and leave them in the oven to cook up a beautiful treat that will have everyone captivated.
Is This Chicken Healthy?
Yes, it is.
Featuring chicken thighs as the main ingredient, this dish is loaded with complete protein. This dark meat cut is also a good source of minerals such as heme iron, zinc, and selenium, as well as vitamins A, E, and B complex.
To balance the dish out, we also added some potatoes and green beans. They provide a decent amount of fiber, which is most commonly known for its positive effects on the digestive system, weight management, and several potential heart health benefits.
In addition to choosing nutritious ingredients, we also kept an eye on their amounts to follow the standards set by our nutrition guidelines. As a result, each serving contains approximately:
7.3 g saturated fat
518 mg sodium
Ingredients You'll Need
For this recipe, we kept it simple with the meat and veggies but diversified our use of spices. Each serving will require the following ingredients:
Chicken Thighs: We went with bone-in and skin-on chicken thighs to ensure the most flavor and texture. When cooked, the bone marrow seeps into the meat, resulting in extra flavorful and succulent meat. As for the skin, it goes without saying that the crispy skin just makes the dish look and taste infinitely better.
That being said, you can still use boneless and skinless thighs if you prefer. Just remember to cut the cooking time down by half.
The Vegetables: The chicken is served with potatoes and green beans on the side. They are baked alongside the chicken, so the whole dish is tied together with a rich and savory taste that excites the taste buds with every bite.
The Seasonings: Since chicken is generally quite subtle in flavor, we went with some intense spices to enhance its flavor and give the dish a hint of spiciness. As such, the chicken was seasoned with salt, pepper, Cajun seasoning, Italian seasoning, garlic powder, cayenne, and paprika.
Lemon Juice: In addition to the spices, we squeezed some lemon juice into the seasoning mixture to both add a zesty touch and tenderize the chicken.
Tips for Making
For a tender, juicy, and delectable dish of baked chicken thighs, check out these simple tips that could make all the difference:
Use chicken thighs of similar sizes so they will evenly cook and finish at the same time.
When preparing, make sure to pat the thighs dry with paper towels to remove any excess moisture. This will ensure that the skin can brown nicely, resulting in a crispier texture.
For an accurate estimation of when the chicken is cooked, stick a meat thermometer in its thickest part. For baked chicken thighs, the internal temperature should reach at least 165 °F.
Let the chicken rest for around 5-10 minutes after it’s removed from the oven to let the juice inside settle. Cutting into it right away causes the juice to drip all out, which may result in a dry product.
How to Store and Reheat Leftovers
These baked chicken thighs should last for up to 3 days when kept in airtight containers in the fridge. To reheat, preheat your oven to 325 °F and bake them for 10-20 minutes until thoroughly heated. You can also microwave them for around 2-3 minutes.
You can also shred the leftover meat and add it to other dishes like salads, pasta, soups, sandwiches, tacos, rice bowls, and many more.
This dish is already quite filling and flavorful as it serves the chicken thighs with a hefty side of potatoes and green beans, so we suggest taking it easy on the side dishes and going for a light salad. Here are a few recommendations to check out:
This Cajun Chicken is smudged with a chili, paprika, Cajun, and garlic dry rub and served with sweet potato and carrot strips. All you have to do is season the chicken and leave the rest to the air-fryer.
Our carnitas bowl has a lot of ingredients, but the effort is worth your while. Each serving is a big plate with cooked rice, beans, corn, grilled chicken, tomatoes, and a rich yogurt sauce. We serve it with tortilla chips and guacamole dip on the side, all giving a plethora of flavors.
This baked chicken thighs recipe promises a satisfying dish of juicy chicken with crispy skin that's been infused with intense spices and baked to golden perfection. Everything comes together in the oven, making it a no-fuss dish you can make for any occasion.
Prepare the Chicken: Use a sharp knife to trim off the excess fat then pat dry with paper towels.
Slice the Potatoes: Peel off the skin, then slice the potatoes in half lengthwise. Lay each half flat then continue slicing them lengthwise into 1/2 inch wedges. Soak the wedges in water to remove the excess starch.
Chop the Parsley: Cut off the stems, then bunch the leaves together and thinly slice. Then rock the knife up and down a few times to chop the leaves into fine pieces.
Microwave the Potatoes: To a microwave-safe bowl, add 24 oz potatoes and cover them with plastic wrap. Microwave at full power for 10 minutes.
Make the Seasonings: Mix 1/2 tbsp lemon juice, 3/4 tbsp olive oil, 1/2 tsp cayenne, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried oregano until well-combined.
Slice and Season the Chicken: Use a chef’s knife to make small slits into the 30 oz skin-on bone-in chicken thighs so that the seasonings can seep through. Dry rub 30 oz skin-on bone-in chicken thighs on both sides with the seasoning mixture from step 2.
Spread the Chicken and Potatoes Onto the Sheet: On a baking sheet lined with parchment paper, line the seasoned chicken thighs then spread the microwaved potatoes in the remaining space.
Oil the Potatoes: Brush 3/4 tbsp olive oil over the potatoes.
Bake the Food: Place the food tray on the middle rack and bake the chicken thighs and potatoes at 400 °F for 30 minutes.
Add the Green Beans: Remove the tray, then layer 8 oz green beans over top.
Bake the Green Beans: Place the tray on the middle rack and bake at 420 °F for another 7 minutes.
Serve the Food: Remove the food from the oven, transfer onto serving plates, sprinkle in 2 tbsp parsley then serve hot.
How to Make Baked Chicken Thighs
Amount Per Serving (1 serving)
Calories 501Calories from Fat 264
% Daily Value*
Saturated Fat 7.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Vitamin A 927IU
Vitamin C 26mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
A healthier alternative to fried chicken, resulting in tender and juicy meat while also reducing oil content.