Crispy oven-roasted chicken thighs prepared with just 4 ingredients from scratch.
This is a simple but tasty bone in chicken thigh dish for the whole family!
To make this dish you will need:
- Chicken thighs - should be almost the same size so that they cook through the same way
- Olive oil - I like to use extra virgin olive oil
- Salt - I used pink Himalayan salt, regular salt will do too.
- Black pepper - any will do but quality freshly ground pepper is preferred. I used a blend of black, pink, and white pepper for color and flavor contrast.
You are free to add some more other spices and herbs too.
I tried adding in the past thyme, rosemary or herbes de provence to the salt and pepper and it tasted great too!
You can sprinkle and rub in lemon juice too if you are looking for citrus flavors.
For a Asian flavored chicken thighs, add lime juice and grated ginger to the chicken seasoning and rub it in too.
How to roast chicken thighs?
Here is an overview on how to make this from scratch in ease.
The complete recipe with adjustable measurements is located further below in the recipe card. Video is the pop up.
Step 1 - season
Place chicken thighs next to each other in a baking dish.
Sprinkle olive oil, salt and black pepper over the meat.
Step 2 - rub
Rub the oil and seasoning into the chicken with your hands.
Step 3 - roast
Roast Chicken until crispy on the outside and juicy cooked inside.
I love chicken with plain cooked rice such as basmati or Jasmin rice.
Or how about some roasted vegetables as a healthier side dish option? I recommend root vegetables such as potatoes, carrots, beets as well as other vegetables such as brussels sprouts and cauliflower.
Side dish salads are a good fit with chicken thighs. We enjoyed the thighs in the pictures with our broccoli radish salad.
Store chicken leftovers in an airtight container in your fridge for up to 2-3 days.
Warm up chicken in the oven for a few minutes until hot enough.
You have the option to freeze your chicken thighs so that you just pop them into the oven when you want to cook them.
For freezing, prepare and season chicken as per instructions, place on a tray, and freeze hard.
Take out from the tray and store in an airtight freezer-friendly container.
To use and cook, thaw in the fridge over night and cook as per instructions in the oven OR Place frozen into the oven and cook another 20-30 minutes extra ( Although I recommend to thaw completely for the meat to get used to the new temp).
Bone-in chicken thighs require a higher heat setting to cook through well. That way the skin will turn out crispy, which helps in retaining the meat juices on the inside. The internal temperature of the meat should be 165 Fahrenheit/ ~73 Celsius.
Bone-in chicken thighs take 60 minutes to roast through at 400 Fahrenheit/ 200 Celsius.
The oil used to rub in prevents the chicken thighs from drying out. I also recommend using bone-in chicken thighs because somehow the bones make sure that the chicken meat doesn't turn out dry. That way your skin will turn out crispy and the meat moist and tender.
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Oven Roasted Chicken Thighs
- Preheat oven to 400° Fahrenheit/ 200° Celsius.
- Place chicken thighs into a baking dish next to each other.
- Pat dry chicken thighs with a clean kitchen towel if they are moist.
- Sprinkle olive oil over the chicken.
- Sprinkle salt and black pepper over the meat too.
- Rub oil and seasoning in the meat with your hands. Not just the top surface but all over the chicken thigh.
- Roast chicken at 400° Fahrenheit/ 200° Celsius for 60 minutes or until crispy baked on the outside. The meat should remain juicy on the inside.
- Serve up hot with a side dish of your choice.
- 13" Rectangular Baking Dish
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