Baked Chicken Thighs
Bone-in, skin-on chicken thighs roasted in the oven with herbs, aromatics, and a choice of glaze or sauce. Skin crisps while meat stays juicy and tender inside.
Ingredients
Method
Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
Toss chicken thighs with olive oil, salt, black pepper, minced garlic, and fresh herbs in a bowl until evenly coated.
Scatter onion or lemon slices in the bottom of a 9x13 baking dish and pour broth around them. Arrange chicken thighs skin-side up on top.
Roast uncovered for 35–40 minutes until the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
If using a glaze, brush it on the chicken during the last 10 minutes of roasting; return to the oven until thickened and glossy.
Let rest for 5 minutes, then serve hot with pan juices spooned over top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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