Master a kitchen staple with this scrumptious baked chicken thighs recipe. With just a few simple ingredients and spices, you can create a healthy yet tasty main dish that will have everyone reaching for seconds.
I love writing about exotic dishes and combinations that you, my dear readers, may not have considered. But sometimes, it’s important to step back and focus on the basics. That’s the thought behind this recipe for baked chicken thighs.
It’s simple to make — if you have a respectable spice rack, you probably already have all you need — and is so versatile. You can serve it with sooo many side dishes that you could have chicken every night of the week and it will still seem like a different menu!
What Should I Serve With Baked Chicken Thighs?
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 soooo 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.
- Grilled or sautéed mushrooms and onions.
- Mashed potatoes, roasted potatoes, or potato salad.
- Rice, quinoa, or another grain, such as bulgur or farro.
- A fresh greens salad with mixed greens, cherry tomatoes, and a light vinaigrette dressing.
- A simple pasta dish, such as spaghetti with marinara sauce or fettuccine alfredo.
- A crusty bread or a baguette, to soak up the delicious juices from the baked chicken.
- 1 1/2 lbs boneless skinless chicken thighs
- ½ cup of chicken broth
- ¼ cup white vinegar
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp paprika
- 1 tbsp pepper flakes
- 1/2 tbsp olive oil
- salt and pepper (optional)
- Add oregano and thyme to the chicken thighs on both sides.
- In a skillet over medium-high heat add the olive oil and chicken thighs, if you don’t have a large enough skillet, do it in batches. Cook on both sides 2 to 3 minutes each side, until golden in color. Remove from heat and add chicken thighs to a deep baked pan.
- Preheat oven to 410 F.
- In a bowl, add the chicken broth, White vinegar, paprika and pepper flakes. Stir.
- Add the mixture to the roasting pan with the chicken thighs. Be sure to soak the chicken well. Bake for 30 minutes.
Yes, keep in mind that the taste will be slightly modified if you replace it, and if you remove it you need to add more chicken broth.
Simple! Just decrease/increase the amount of pepper flakes.
Boneless chicken thighs should take 25-30 minutes to cook through. If you are unsure you can always use a meat thermometer to ensure the internal temperature of the chicken has reached 165°F. Bone-in chicken thighs take longer to bake, around 35-40 minutes.
Leave a little space between each chicken thigh in the pan. An overcrowded pan won’t let the heat circulate around each piece and result in uneven cooking. Be sure to use a meat thermometer, sticking it in the thickest part of the chicken, to ensure it’s cooked sufficiently (165 F).
How To Store The Chicken Thighs
Let the chicken thighs cool completely. You can wrap each piece of chicken individually in aluminum foil or plastic wrap or just put them all in an airtight container. You can then store the chicken thighs for 3 or 4 days in the fridge or 4 months in the freezer. When reheating the chicken ensure the inner temperature hits that 165 F mark.
Easy Oven Baked Chicken Thighs
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup chicken broth
- ¼ Cup white vinegar
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1 Tbsp paprika
- 1 Tbsp pepper flakes
- 1/2 Tbsp Olive oil
- Salt and pepper optional
Add oregano and thyme to the chicken thighs on both sides
In a skillet over medium-high heat add the olive oil and chicken thighs, if you don’t have a large enough skillet, do it in batches. Cook on both sides 2 to 3 minutes each side, until golden in color. Remove from heat and add chicken thighs to a deep baked pan.
Preheat oven to 410 F.
In a bowl, add the chicken broth, White vinegar, paprika and pepper flakes. Stir.
Add the mixture to the roasting pan with the chicken thighs. Be sure to soak the chicken well. Bake for 30 minutes.
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