Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
Seasoning Mix
- 1 tablespoon olive oil (or avocado oil or melted coconut oil as substitute)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika (or regular paprika as substitute)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon brown sugar (optional, or use honey/maple syrup in smaller amount)
For Garnish
- Fresh parsley, chopped (or dried thyme/green onions as substitute)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Starting with the right temperature ensures the chicken bakes quickly while achieving a golden-brown crust, locking in all the juices.
- Make the Seasoning Mixture: In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, chili powder, dried oregano, salt, black pepper, and cayenne pepper if using. Add brown sugar for a subtle sweetness if desired. Mix well until the ingredients form a thick, even seasoning paste.
- Prepare the Chicken Thighs: Add the boneless skinless chicken thighs to the bowl. Use your hands or tongs to toss the chicken in the seasoning mixture, ensuring every piece is generously and evenly coated.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy clean-up, or lightly grease it to prevent sticking. This step helps in even baking and hassle-free removal of the chicken after cooking.
- Arrange the Chicken: Lay the seasoned chicken thighs on the prepared baking sheet in a single, even layer. Avoid overcrowding, so the heat circulates properly and each piece cooks evenly and develops crisp edges.
- Bake the Chicken: Place the baking sheet on the center rack of your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the tops turn golden brown. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest on the sheet for a few minutes. This resting time ensures the juices redistribute, keeping each bite moist. Sprinkle chopped fresh parsley (or your alternative herbs) over the top for a fresh burst of flavor and color.
- Serve and Enjoy: Serve the baked chicken thighs with your favorite sides—think roasted veggies, rice, or salad—and enjoy this easy, delicious meal perfect for any night of the week!
Notes
- Don’t skip the resting step—this is key to juicy chicken.
- Use a meat thermometer for perfect doneness; overcooking can dry out the thighs.
- For extra crispiness, broil for 1-2 minutes at the end, but watch closely to avoid burning.
- This recipe is easily doubled or halved; adjust the seasoning accordingly.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated in the oven or microwave.
- Pair with a bright salad, simple grains, or roasted veggies for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe (approx. 2 chicken thighs)
- Calories: 280
- Sugar: 2g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
