Here’s an easy recipe for delicious baked chicken thighs. They are flavorful, moist and incredibly simple to prepare. One of the best parts is that we use the extra baked chicken thighs to make homemade chicken soup immediately after! But back to the baked chicken – the total work time involved is only about 10 minutes, the rest of time is basically hands off.
Total time 2 hrs, 15 minutes
Prep time 10 min
Marinating time: 60 min
Baking time: 50 min
Resting time: 10 min
Fudge factor: 5 min – nothing ever goes as planned
- 1 package thawed chicken thighs
- 1/4 cup olive oil
- 1 Tbs freshly ground black pepper
- 2 tsp kosher salt
- 1/2 Tbs rosemary (fresh or dried is fine)
Combine olive oil, salt, pepper and rosemary in bowl.
Add thawed chicken thighs to a large, zip-closed freezer bag and pour oil mixture over chicken. Seal the bag and flip over a few times to ensure each piece of chicken is evenly coated. Place sealed bag in the refrigerator for at least 40 minutes (longer if you have more time). Place chicken evenly spaced in a baking dish or in this case a baking sheet will work. Let chicken rest at room temperature for about 20 minutes going into the oven.
While the chicken is resting, preheat oven to 400 degrees. Bake the chicken at 400 degrees for 30 minutes, then reduce the heat to 350 degrees and bake for another 20 minutes. If you’d like, set your oven to broil for the last 3 minutes or so for an extra crispy skin.
Done! let the chicken rest covered with aluminum foil for about 10 minutes before serving.
Try my Bulgur Pilaf with Toasted Almonds and Dried Cranberries for a great side dish to accompany the chicken!
Here is a great soup recipe for your leftover chicken!