Baked Chicken Thighs: Crispy, Juicy, and Full of Flavor

Serving: These baked chicken thighs are perfect with a side of roasted potatoes, mashed cauliflower, or a simple green salad.
Storage: Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezing: You can freeze cooked chicken thighs for up to 3 months. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Variants
Spicy Baked Chicken Thighs: Add a pinch of cayenne pepper or a tablespoon of hot sauce to the seasoning mix for a spicy kick.
Honey Mustard Glazed Chicken Thighs: Brush the chicken thighs with a honey mustard glaze halfway through baking for a sweet and tangy flavor.
Herb-Infused Chicken Thighs: Add fresh herbs like rosemary, thyme, or sage for an aromatic touch.
FAQ
Q: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
A: Yes, you can. Boneless, skinless thighs will cook faster (about 25-30 minutes), and they won’t have the same crispy skin, but they’ll still be juicy and flavorful.

Q: How do I ensure the skin gets crispy?
A: Pat the skin dry before seasoning and avoid overcrowding the baking sheet. This will allow air to circulate and crisp up the skin during baking.

Q: Can I marinate the chicken thighs before baking?
A: Absolutely! Marinating the chicken thighs for at least 30 minutes (or up to overnight) in a mixture of olive oil, lemon juice, and herbs will enhance the flavor and tenderness.

Q: How do I know when the chicken is fully cooked?
A: The best way to check for doneness is by using a meat thermometer. The internal temperature should reach 180-190°F for juicy, tender chicken.