Ah, chicken thighs—those juicy morsels of delight that somehow manage to be both humble and spectacular on any given night. You ever just crave something that’s as cozy as your favorite sweater and as satisfying as finding a forgotten $20 in your pocket? That’s what these boneless beauties bring to your dinner table. Perfect for when life feels like a never-ending episode of a reality show, and you just need something simple yet sublime.
Steps
- Preheat your oven to 400°F. In a large bowl, combine the chicken thighs with olive oil and spices, using your hands to ensure they are evenly coated.
- Arrange the seasoned chicken thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch dish. Brush any leftover oil and spice mixture from the bowl onto the chicken pieces.
- Bake the chicken in the preheated oven for about 30 minutes, or until they are fully cooked and the juices run clear. Use an instant-read thermometer to ensure the largest thigh reaches 165ºF. Serve immediately.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (Diamond Crystal brand recommended), or ½ teaspoon of another salt variety
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Nutritional Values
Calories: 1524 kcal | Carbohydrates: 6 g | Protein: 156 g | Fat: 90 g | Saturated Fat: 18 g | Sodium: 3612 mg
FAQ
- Can chicken breasts be used instead of thighs in this recipe?
- It’s not advised to use chicken breasts for this recipe, as they tend to be drier than thighs. They also differ in size and thickness, requiring different baking times and temperatures.
- How can I prevent the chicken thighs from drying out during baking?
- Chicken thighs are naturally juicy and less prone to drying out. It’s recommended to leave the visible fat on the thighs, as it helps retain moisture. Generously coating the chicken with olive oil or butter also helps keep them moist.
- Is trimming the fat necessary before baking the chicken thighs?
- Trimming the fat is optional. Most of the fat melts during baking, and what remains adds flavor and moisture to the chicken, so leaving it on can be beneficial.
- Can I use a larger baking sheet for this recipe?
- Absolutely. A large baking sheet can be used to arrange the chicken thighs in a single layer, ensuring they cook evenly.
- How should I store and reheat leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, it’s best to do so gently, using a microwave at 50% power or in a 350°F oven. Be careful not to overheat, as this could dry out the chicken.
Tips
- For an extra layer of flavor, try experimenting with different spices or herbs such as dried thyme or oregano, which can complement the existing spice mix beautifully.
- If you’re using pre-packaged chicken thighs of various sizes, bake them together until the largest pieces are fully cooked. The smaller ones will remain juicy.
- Consider using melted butter or ghee instead of olive oil for a richer taste. Both salted and unsalted butter work well, adding a different dimension to the dish.
- When reheating leftovers, use gentle methods such as microwaving at 50% power or warming in a 350°F oven to prevent drying out the chicken.
Equipment
- Rimmed Baking Dish (9 X 13-inch)
- Instant-Read Thermometer
