Oven Baked Chicken Thighs Recipe - Savory Nothings (2024)

FAQs

Is it better to cook chicken thighs in the oven or on the stove? ›

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet.

Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin. Bone-in can be tricky to cut, but the bones help prevent the chicken from drying out.

You'll need salt, pepper, both onion and garlic powders, paprika, and Italian seasoning. Add a dash of cayenne pepper for a little heat. Extra virgin olive oil: helps the seasoning mix adhere to the chicken thighs, and gets the skin golden brown and crispy.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Chicken thighs are a perfect go-to for a hot grill (or grill pan!). Try a rub or marinade, or simply season with salt and pepper. Brush grill grates or grill pan with oil. Preheat a grill or grill pan over medium-high heat.

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

I always use a meat thermometer for the best oven-baked chicken thighs! For the best results I recommend using a meat thermometer in the thickest part of the meat to get them just right. I cook them to 200ºF (93ºC). But if you don't have a meat thermometer, then I'd go with 40 minutes.

Preheat oven to 220°C / 200°C fan / gas 7. Season as desired then cook on the middle shelf for 15 minutes, turn the thighs, and cook for another 10-15 minutes or until the chicken is cooked fully.

When the meat is done cooking, don't cover it as it rests. A tent will just create steam, which will soften the crispy skin. It's also important not to cover the thighs in the oven as you finish them. This, along with overcrowding in the pan during browning, will create moisture around the thighs and rubbery skin.

How do I make sure my chicken doesn't dry in the oven? ›

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

Brining the chicken in salted water before cooking will add a lot of moisture to the meat. Cooking the chicken in a covered pan or under aluminum foil will minimize moisture loss. Cooking the chicken “upside down” will help juices drain into the breast meat, which is the meat that usually gets dry.

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

Fried chicken might taste delicious, but frying chicken increases the fat content. Roasted chicken is a better option because it has lower saturated fats and cholesterol. It's also packed with protein, vitamin B12 and iron. If you're looking to increase protein in your diet, roasted chicken is an excellent source.

Since they have a higher fat content and retain moisture during cooking, it's more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs, they mostly just fall off of the bone if you leave them in the oven too long!

Additionally, the skin protects the meat from direct contact with the heat, which helps the thigh cook gently and retain its moisture. Stripping the thigh of its skin before cooking is a surefire step to mediocre meat.

Roasted chicken is a healthy choice, especially compared to fried chicken. The rotisserie method drains the fat, while fried chicken absorbs it. To make rotisserie chicken even healthier, remove the skin and stick to white meat.