Baked Chicken Thighs
Servings 8 servings
Calories 352kcal
Ingredients
- 8 bone-in chicken thighs skin intact
- 2-3 Tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp granulated garlic
- 1 1/2 tsp dried Italian seasoning or herbes de provence
- 1 1/2 tsp paprika
- 1 tsp lemon pepper or black pepper
- 1 tsp onion powder
- chopped parsley for garnishing
Instructions
- Preheat oven to 425°F. Fit a rimmed sheet pan with an oven safe wire rack. Spray rack with cooking spray.
- Pat dry chicken thighs with paper towels. Loosen the skin and rub the chicken thighs with olive oil on all sides.
- In a small bowl mix together salt, granulated garlic, Italian seasoning, paprika, lemon pepper or black pepper and onion powder. Season chicken thighs on all sides and under the skin with seasoning blend.
- Arrange on the rack leaving space between each to allow for air to circulate..
- Roast in the preheated oven until golden about 25-35 minutes. Roast until juices run clear and internal temperature of 165°F is reached. You can broil at the end of cooking to brown further, if desired.
- Let rest for 5 minutes, then serve.
Notes
Air Fryer Chicken Thighs:
- Follow the recipe instructions for coating the chicken thighs with olive oil and seasonings.
- Arrange chicken in an air fryer basket sprayed with cooking spray skin side down.
- Cook at 400°F for 12 minutes per side stopping to flip halfway through.
- Cook chicken thighs until juices run clear and an internal temperature of 165°F is reached.
- Don't crowd the air fryer cooking in batches, as needed.
- Keep chicken thighs warm on a sheet pan in a preheated 200°F oven between batches.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 2g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 548mg | Potassium: 319mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg