Recipe by Nicole Burdett
"A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish."
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bone-in chicken thighs with skin
ground black pepper
Just as the title says crispy and tender!Love this recipe and I didn't change a thing!Only thing I did do was loosen the skin a little to sprinkle the seasoning right onto the meat.I will make this again and again!Thanks for the recipe.
Followed recipe exactly. Thighs were crispy and tasty. Don't know how with these ingredients the thighs become crispy, but they do. Easy recipe.
I have to admit to using boneless skinless thighs, but if I'd done it with skin I'd have had to taken it off anyway. So here you go. Wonderful way to season chicken and use a heavier side dish to make a really nice meal. We enjoyed our dinner a lot. We had the Foreplay Pasta with Brie, Basil, and Garlic from this site along with the chicken. Thanks a lot for our dinner, Nicole.
Delicious! Skin came out very crispy :) I didn't have onion salt so I used onion powder instead.
I currently have a broken right wrist(I'm right handed) with a cast all the way to my elbow and I made this the other night and the recipe is spot on. I baked for 58min and broiled for 1min. I will likely dial back the paprika a bit next time but my wife was very impressed. We are now affectionately calling this "one arm chicken".
I only had 5 thighs but I kept the full amount of seasoning. I did as some had mentioned about adding some of the seasoning right to the chicken(under the skin). Came out wonderfully and yes, very crispy. However, after 1/2hr I drained the fat off so the skin wasn't sitting in the fat and was allowed to crisp on the sides also.
Awesome recipe !!! I made it with only 6 thighs using the same amount of seasoning (because I always season heavily) and it came out great !!! Also added a little cayenne and cumin . Like the recipe says , crispy !! I also put them on a baking rack so air could circulate all around . I love using the thighs because #1 they're inexpensive and #2 they're more flavorful . This is now in regular in my house !!!
I'm making this for the third time in two weeks! The first time I made it as directed, and it was perfect! The whole family loved it. I did follow others' advice and doubled the amount of seasonings though. The second time I used skinless breasts because the thighs had so much oil and I thought it might be just as good with less fat. It wasn't bad at all, but not as good as with the thighs. This time I am going back to the thighs, but since there is a lot of "juice" on the cooking sheet with thighs, I am going to use a roasting pan instead, and add quartered baby golden potatoes and peeled baby winter carrots half way through the cooking time. The spices are perfect for this. About 15 minutes until done I am adding chopped sweet yellow onions. I will come back and post a photo and results if I am able to add that later. Update: Okay there wasn't much room left for the carrots and potatoes. I piled them up on one end of the pan after rolling them in the juices, and when the chicken timer went off I removed just the chicken. I turned the oven up to 485 and roasted the veggies in the juice until done. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy and Tender Baked Chicken Thighs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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