Oven-Baked Chicken Thighs

Master a kitchen staple with this Oven-Baked Chicken Thighs recipe, and create a tasty main dish that will have everyone reaching for seconds.

I love writing about international dishes and combinations that you, my dear readers, may not have considered before. But sometimes, it’s important to step back and focus on the basics. That’s the thought behind this recipe for baked chicken thighs.

We all know the colloquial expression “winner, winner, chicken dinner” used to celebrate a victory, but it can also be applied to classic dishes such as this one. This is truly the type of recipe that hardly requires any effort and produces results that look as though you’ve spent hours in the kitchen. The great thing about chicken is that it lends itself to so many delicious variations. Chicken thighs are especially delicious and juicier than chicken breasts, which is why I always have some in my freezer ready to be defrosted and marinated for tasty weekday dinners such as this one.

These oven-baked chicken thighs are simple to make. If you have a well-stocked spice rack, you probably already have all you need. The combination of aromatic spices and that whisper of spicy pepper flakes really infuse the chicken with incredible flavor. You can serve it with so many side dishes, turning it into something a little different every time.

Are These Oven-Baked Chicken Thighs Healthy?

Made with very little oil and only natural ingredients, this recipe is quite healthy and low in calories and saturated fat. You can add as much or as little salt as you want. Of course, chicken alone doesn’t make a complete meal, so make sure you add some nutritious side dishes. See my suggestions below!

Baking Perfect Chicken Thighs

To ensure you end up with tender, juicy chicken thighs, I recommend taking the chicken out of the fridge half an hour before cooking it. This helps the meat cook more evenly and prevents it from drying out on the outside while remaining undercooked inside. Pat down the thighs with kitchen paper before adding the spices, as cooking moist thighs will release water, preventing them from browning beautifully. When arranging the chicken in the pan, leave some space between each piece. Overcrowding the pan can prevent proper air circulation, leading to uneven cooking. Finally, remember that boneless chicken thighs typically take about 25-30 minutes to cook through. To ensure they’re properly cooked, use a meat thermometer to check that the internal temperature has reached 165°F. Bone-in chicken thighs, on the other hand, require a bit more time, usually around 35-40 minutes.

Serving Suggestions

Remember when I said that chicken was versatile and a cooking staple? Well, this is where that really comes into play. You can pair it with so many things. Just choose something that will complement the chicken’s flavors, not overpower them.

Roasted or steamed vegetables such as carrots, green beans, asparagus, leeks or Brussels sprouts will work well. A serving of creamy mashed potatoes will soak up all those delicious juices, but roasted russet potatoes are equally delicious.

Rice, quinoa, or another grain, such as bulgur or farro will also work well. If you’re making them Moroccan-style, as suggested in the tips, pair them with fluffy couscous. For an Italian variation, serve them with spaghetti with marinara sauce or fettuccine Alfredo.

And if you’re not much in the mood to make a fuss about sides, a crusty baguette and a green salad will work just fine (and is especially delicious if you’re serving them French-style, as suggested in the tips).

Recipe