This has got to be the best baked chicken thighs recipe I have ever made!
You will love this recipe because it is both simple to prepare and is full of incredible flavors. It can also be prepped ahead of time and finished later, or ready to eat within 30 min.
So simple, yet tastes amazing!
All you need to do is:
- trim the thighs
- rub them with olive oil
- apply the rub
- cover, refrigerate and let them season OR simply rub and let sit 10-15 min.
Later, sear both sides of thighs on medium high heat in a cast iron pan, and finish cooking in the oven. It does not get much easier than this. Done in about 30 min!
This recipe is very forgiving because chicken thighs are dark meat and moister by default, so they come out perfect every time. Just keep an eye on the timer and use an instant read thermometer to check internal temp!
In this Post: Everything You Will Need To Make Baked Chicken Thighs
- Equipment you will need
- Ingredients you will need
- All about Cooking with Chicken Thighs
- How to make Baked Chicken Thighs
- What to serve it with
- Frequently Asked Questions
- Rebecca’s Tips for Success
Equipment You Will Need:
- large cast iron pan – for searing thighs
- kitchen tongs – for turning
- large cutting board
- 13″ x 9″ casserole pan or gallon sized zip lock bags (if prepping ahead of time)
- potholders
Ingredients You Will Need:
- Chicken thighs – bone-in, skin on, trimmed
- extra virgin olive oil
- Spices – onion powder, garlic powder smoked paprika, dried thyme, salt, black pepper, dried parsley, Creole and Adobo seasoning (see below for how to make these).
- garlic cloves
- thyme sprigs
- low sodium chicken broth
Creole Seasoning Spices
Adobo Seasoning Spices
Why Cook With Chicken Thighs?
For many of my younger years, I never cooked with chicken thighs. I thought that they were boring and less desirable vs. cooking with chicken breasts. Wow, was I wrong!! Fast forward to a few years ago, and this is one of my favorite and preferred cuts of chicken to use in my recipes.
Why you will love this recipe:
One of the reasons you will love this recipe and love cooking with chicken thighs is because they not only taste great but are virtually impossible to over-cook. As a dark meat, they provide juiciness and rich flavor, and can be seasoned with whatever rub you prefer and always taste delicious. The addition of garlic and thyme also helps complements the seasonings in the rub!
Still not convinced?
Read on to find out more reasons to incorporate this cut of chicken into your recipes!
7 Benefits For Using Chicken Thighs Compared To Other Cuts Of Chicken:
Flavor
- Chicken thighs are known for their rich, meaty flavor, which is due to their slightly higher fat content compared to leaner cuts like chicken breasts. This makes them juicier and more flavorful when cooked.
Moisture
- Because of their higher fat content, chicken thighs are less prone to drying out during cooking, making them more forgiving if slightly overcooked compared to chicken breasts.
Versatility
- Chicken thighs are versatile and can be used in various cooking methods such as grilling, baking, sautéing, and braising. They hold up well to different marinades, seasonings, and sauces.
Texture
- Chicken thighs have a tender and succulent texture, especially when cooked properly. They remain tender even after prolonged cooking times, which is ideal for slow cooking or braising.
Cost-Effective
- Chicken thighs are generally more affordable than chicken breasts or other cuts, making them a budget-friendly option for families or large meals.
Nutrition
- While chicken thighs do have a higher fat content compared to chicken breasts, the fat includes monounsaturated fats which can be beneficial for heart health. They also provide essential nutrients like protein, iron, zinc, and B vitamins.
Cooking Ease
- Chicken thighs are forgiving to cook with, making them suitable for both beginner and experienced cooks alike. They are less likely to become dry or tough if cooked slightly longer than necessary.
How to make the best chicken thighs:
Basically, you will use skin on, bone-in chicken thighs, and trim the excess fat from the thigh. And remember to collect all of your ingredients to make sure you have all the spices you need.
First Step:
Prep the Chicken
- Trim chicken thighs of extra skin and fat – You don’t need or want the extra fat or calories, and you will not miss it!
Second Step:
Combine all spices together
- Mix the spices in a small bowl – onion powder, garlic powder, paprika, dried thyme, black pepper, dried parsley, salt, and Creole Seasoning & Adobo Seasoning (for extra heat!). See below in the recipe if making these seasonings from scratch.
Third Step:
Season the thighs
- Place chicken in a shallow baking dish, pour olive oil in the bottom, and turn chicken thighs front to back, covering evenly with oil.
- Sprinkle rub over front and back of the thighs, making sure to rub well into chicken and under the skin. This will ensure that the flavor is distributed evenly throughout. *Note: You may need to drizzle a bit more olive oil to make the rub spread well.
- To prep in advance, place in large bowl, cover with plastic wrap and refrigerate. If making right away, once seasoned, let sit for 10-15 minutes and proceed with recipe.
Fourth Step:
Sear chicken thighs
*** Preheat oven to 350 degrees F (176 degrees C)
- Oil cast iron skillet and turn burner to medium high heat.
- When oil begins to shimmer, place chicken thighs skin side down into skillet and sear until nicely browned, about 5-8 minutes.
- Using long tongs, carefully flip thighs and sear another 5 minutes.
- Add and distribute sliced garlic cloves to pan and place sprigs of fresh thyme on top of each chicken thigh. Let garlic sauté for a few minutes, then add chicken broth to pan.
Fifth Step:
Bake chicken thighs
- Place cast iron skillet into preheated oven on the middle rack and bake for about 20-25 minutes, or until an instant read thermometer reads 165 deg. F (74 deg. C). If you do not have a thermometer, make small cut in the center of the thigh – if juices run clear, it should be cooked through. However, using an instant read thermometer will give you the best results!
Final Step:
Let rest & serve
- Remove from oven, tent with foil and let rest 10 minutes before serving.
- Serve with rice pilaf, couscous, steamed broccoli, &/or roasted veggies
- Enjoy!
What to serve with baked chicken thighs:
Try pairing with these delicious options:
- Roasted Veggies such as potatoes (such as wedges or diced), carrots, butternut squash, brussels sprouts, broccoli, cauliflower, or asparagus
- Grains & Starches such as rice pilaf, quinoa, couscous, mashed potatoes, or polenta
- Steamed veggies such as broccoli, green beans, or asparagus
- Salads such as a mixed green, Caesar, or caprese
- Breads such as my delicious homemade bread, or dinner rolls
- Fruit such as grilled pineapple, or fresh fruit salad
My favorite is to serve this with rice pilaf and steamed broccoli. But go ahead and mix it up, combine and roast the potatoes with carrots, butternut squash (cubed) and Vidalia onion. It tastes incredibly good when it all caramelizes together. Toss in some extra virgin olive oil, garlic salt, ground black pepper and onion powder. Soooo tasty!
Frequently Asked Questions:
How do I know when chicken thighs are done?
Use an instant read meat thermometer inserted into the thickest part of the thigh. The internal temperature should reach 165°F (74°C). This is the only way to be sure the chicken has reached the safe temperature.
How long can I store baked chicken thighs in the refrigerator?
Baked chicken thighs can be stored in the refrigerator for 3-4 days. Make sure to cool them completely before storing them in an airtight container or wrap them tightly in foil or plastic wrap. This helps prevent them from drying out and absorbing other odors in the refrigerator.
Why do you sear the thighs and then bake vs. just baking?
This process ensures that the skin on the chicken thighs form a dark crispy crust and browns more evenly. It also shortens the cook time.
How can I prevent baked chicken thighs from becoming soggy when reheating?
To prevent soggy texture when reheating, reheat baked chicken thighs in the oven or toaster oven instead of the microwave. This helps retain their crispy skin and texture.
Should I season under the skin of chicken thighs?
Seasoning under the skin can enhance flavor, especially if you’re cooking bone-in chicken thighs like in this recipe. Carefully, lift the skin and rub seasoning directly onto the meat before replacing the skin. This method allows the seasoning to penetrate the meat as it cooks.
What is Creole Seasoning?
Creole seasoning originates from the city of New Orleans and the surrounding Creole communities. It reflects a blend of French, Spanish, African, Caribbean, and Native American influences.
Creole seasoning is versatile and used in a variety of dishes such as gumbo, jambalaya, étouffée (a classic Louisiana Creole dish that is rich, flavorful, and often described as comfort food), and seafood boils. It enhances the flavor of meats, seafood, vegetables, and rice dishes.
Creole seasoning is known for its bold and well-rounded flavor profile. It typically combines savory, spicy, and herbal notes, with a moderate level of heat depending on the amount of cayenne pepper used.
What is Adobo Seasoning?
Adobo seasoning is a versatile spice blend that originates from Spanish and Latin American cuisines. It is particularly popular in Mexican, Filipino, and Puerto Rican cooking.
In Filipino cuisine, adobo seasoning is a key component of adobo marinades and sauces used to flavor meats (commonly chicken or pork) before cooking. In Mexican and Latin American cuisines, it is used similarly to season meats, vegetables, or beans, adding depth and complexity to dishes
Rebecca’s Tips for Success:
- I strongly recommend purchasing an instant read thermometer. This will be your best friend in the kitchen and will ensure your final dish has reached a safe temperature, it is not overcooked, and is the best it can be.
- Make your spice rub(s) ahead of time and store in an airtight container. This will save a ton of time and all you’ll have to do is rub with oil and apply the rub. It can be in the oven within 15 min. and done within 30min!
- Season the chicken thighs well, including underneath the skin. Let sit for at least 10-15 min.
- Allow your oven to preheat to full temperature before transferring the cast iron pan to the oven. Since you are putting a very hot pan into the oven, you want to make sure the oven has reached the required temperature so that temperature does not fluctuate and affect cooking times.
- Should you decide to add the thyme sprigs directly to the pan before you add the chicken broth, be aware they will pop and may even spark due to the small amounts of residual moisture trapped inside its leaves or stems.
How To Make the Best Baked Chicken Thighs
Equipment
- extra large cast iron skillet (14") - or smaller 12" will fit 6 medium or 8 small thighs
- small bowl - for mixing spices together
Ingredients
For Spice Mix
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1½ tsp. dried thyme
- 1½ tsp. dried parsley
- 1½ tsp. paprika, regular not smoked
- 1 Tbsp. Creole seasoning or make your own (see below for recipe)
- 1½ tsp. adobo seasoning or make your own (see below for recipe)
- 1 tsp. ground black pepper
- ½ tsp. table salt
For Creole Seasoning Mix (makes just over ½ cup of spice mix)
- 4 tsp. onion powder (enhances savory undertones and a bit of sweetness)
- 4 tsp. garlic powder (adds to depth of flavor and savory notes)
- 2 Tbsp. sweet paprika (provides a great smoky flavor and a hint of sweetness and a deep red color)
- 1 tsp. smoked paprika
- 1 tsp. ground black pepper (adds heat and pungency)
- 1½ tsp. table salt (helps to balance flavors and enhance spices)
- 2 tsp. cayenne pepper (adds spiciness & heat – amount can vary depending on heat preference)
- 1 Tbsp. dried thyme (adds earthy, slightly floral flavors)
- 2 tsp. dried oregano (adds herbal notes)
- 2 tsp. dried basil (adds sweetness and aromatic flavors)
- 1 bay leaf (crumbled/ground well)
For Adobo Seasoning Mix (makes just under ⅓ cup of spice mix)
- 1 Tbsp. paprika, regular not smoked (provides a deep red color and mild sweetness)
- 2 tsp. ground black pepper
- 1½ Tbsp. table salt
- 1½ tsp. onion powder
- 1½ tsp. ground cumin (adds a warm, earthy flavor, and helps create a balanced and complex flavor profile for rubs)
- 1½ tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. chili powder (adds heat and complex flavors, offering fruity, smokey or savory notes)
For Chicken Thighs
- 8 chicken thighs (skin on, bone in)
- 4 Tbsp. extra virgin olive oil
- 4 Tbsp. Avocado oil (ok to use olive oil if that is all you have) (best for high heat cooking, as it can withstand temps. up to 520 ℉)
- 6 cloves garlic (sliced)
- 8 sprigs fresh thyme
- ½ cup low sodium chicken broth
Instructions
Make Creole Seasoning (so much better than store bought)
- In a small bowl, mix together 4 tsp. onion powder, 4 tsp. garlic powder, 2 Tbsp. sweet paprika, 1 tsp. smoked paprika, 1 tsp. ground black pepper, 1½ tsp. table salt, 2 tsp. cayenne pepper, 1 Tbsp. dried thyme, 2 tsp. dried oregano, 2 tsp. dried basil, 1 bay leaf. Set aside
Make Adobo Seasoning (so much better than store bought)
- In a small bowl, mix together 1 Tbsp. paprika, regular not smoked, 2 tsp. ground black pepper, 1½ Tbsp. table salt, 1½ tsp. onion powder, 1½ tsp. ground cumin, 1½ tsp. dried oregano, 1 tsp. garlic powder, and 1 tsp. chili powder. Set aside.
Make Primary Seasoning Mix
- In a small bowl, mix together 1 Tbsp. onion powder, 1 Tbsp. garlic powder, 1½ tsp. dried thyme, 1½ tsp. dried parsley, 1½ tsp. paprika, regular not smoked, 1 Tbsp. Creole seasoning or make your own, 1½ tsp. adobo seasoning or make your own, 1 tsp. ground black pepper, and ½ tsp. table salt. Set aside.
For Prepping the Chicken Thighs
- Place 8 chicken thighs (bone in, skin-on) on a cutting board, and trim excess skin and fat.
- In a large 9"x13" pan, drizzle 4 Tbsp. extra virgin olive oil into pan. Add chicken thighs and coat with oil, flipping to cover all surfaces. Flip the thighs to skin side down and distribute seasoning liberally, making sure to use fingers to rub well. Flip thighs to skin side up, and repeat process. Make sure to lift skin and rub seasonings under skin and all over tops and sides of chicken thigh. * If it looks a little dry and seasoning is not easy to rub, you can add a little more olive oil.
- Cover with plastic wrap and refrigerate for up to an hour. If making thighs right away, you can simply rub them and leave out of the refrigerator for 10-15 minutes. This will allow them to be at room temperature when searing.
Prep Garlic & Fresh Thyme Sprigs
- Peel and quarter 6 cloves garlic, and rinse 8 sprigs fresh thyme. Set aside.
Cooking Chicken Thighs
- Preheat oven to 350 °F
- If chicken was prepped and, in the refrigerator, remove 30 min. prior to cooking. This will ensure chicken is cooked evenly.
- In a large cast iron skillet set to medium high heat, and 4 Tbsp. Avocado oil (ok to use olive oil if that is all you have) and heat until just shimmering, but not smoking. 1 Tbsp. dried thyme
- Transfer chicken thighs to skillet and arrange evenly skin side down. Allow to sear untouched for about 4-5 minutes. With long tongs, lift thigh to check for a deep golden-brown color and then flip and cook for about another 4-5 minutes. Before transferring into the oven, lower heat to medium low and place the thyme sprigs on each thigh and toss the sliced garlic into the skillet. Stir to evenly distribute and sauté garlic for a couple minutes. Turn off burner and add ½ cup low sodium chicken broth to pan.
- At this point, the thighs will not be cooked through and will need to finish cooking in the oven.
- When oven is preheated, using potholders, carefully transfer cast iron skillet to oven.
- Cook for about 20 min, or until an instant read thermometer inserted into the thickest portion registers at least 165 °F
- Remove skillet from oven, tent with foil and let rest 10 min.
- Spoon juices over thighs.
Serve Immediately and ENJOY!
Notes
-
- I strongly recommend purchasing an instant read thermometer. This will be your best friend in the kitchen and will ensure your final dish has reached a safe temperature, it is not overcooked and is the best it can be.
- Make your spice rub(s) ahead of time and store in an airtight container. This will save a ton of time and all you’ll have to do is rub with oil and apply the rub. It can be in the oven within 15 min. and done within 30min!
- Season the chicken thighs well, including underneath the skin. Let sit for at least 10-15 min.
- Allow your oven to preheat to full temperature before transferring the cast iron pan to the oven. Since you are putting a very hot pan into the oven, you want to make sure the oven has reached the required temperature so that temperature does not fluctuate and affect cooking times.
- Should you decide to add the thyme sprigs directly to the pan before you add the chicken broth, be aware they will pop and may even spark due to the small amounts of residual moisture trapped inside its leaves or stems.
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
