Juicy Baked Chicken Thighs
This baked chicken thigh recipe is so simple and fast, yet so satisfying. It is perfect for busy weeknights when you don't have much time for prep or those precious get-togethers when you want a flavorful dish without all the fuss.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 2 lb2 lb2 lb Chicken Thighs, Boneless Skinless
- 2 Tbsp2 Tbsp2 Tbsp Smoked Paprika
- 2 Tbsp2 Tbsp2 Tbsp Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Onion Powder
- 1 Tbsp1 Tbsp1 Tbsp Oregano, Dried
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 0.25 tsp0.25 tsp0.25 tsp Dry Mustard Powder
- 0.25 cup0.25 cup0.25 cup Butter, Salted, melted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees.
- In a bowl, mix all the dry ingredients.
- Trim chicken thighs of excess fat and pat both sides dry with a paper towel.
- Add thighs to the dry mixture and coat evenly on both sides.
- Add thighs to a cast-iron skillet and pour the butter evenly.
- Bake for 25-30 minutes, flipping once halfway. Plate and enjoy!
Notes
Use a meat thermometer to ensure the chicken is cooked through; it should reach an internal temperature of 165 degrees.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 399 |
| Fat: | 21 g |
| Carbohydrates: | 9 g |
| Protein: | 44 g |
| Cholesterol: | 30 g |
| Sodium: | 401 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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