Oven Baked Chicken Thighs
This easy Oven Baked Chicken Thigh recipe is reminiscient of Mom’s…tender, flavorful dark meat with a crispy skin! Serve with your favorite bowl of homemade mashed potatoes or a side of rice and chicken gravy!
Oven roasted chicken is a universal comfort food with each culture having its own version. In fact, nothing says “home” more than the wonderul aroma of baked chicken. This recipe uses dark-meat chicken thighs with the bone-in and skin-on. The natural flavors from the skin and bone offer a delicious, natural flavor and great texture.
In order to retain the natural juices of the chicken, this recipe first bakes the dark meat, then roasts it. Roasting allows the skin to get crispy without losing the tenderness of the chicken thigh.
What’s the Difference Between Baked and Roasted Chicken?
Baked chicken is generally cooked at less than 400ºF and covered. In essence, it’s a moist-heat method of cooking because the juices from the poultry release and create a liquid in which the chicken bakes.
On the other hand, roasted chicken is typically cooked at 400ºF, uncovered, without any liquids. This is a dry-heat method of cooking and the poultry is cooked by indirect heat.
How Long Do I Bake Chicken Thighs?
The amount of cook time for baked and/or roasted chicken thighs depends upon a few factors:
- temperature of oven
- type of poultry: skin-on takes longer than no-skin
- amount of chicken thighs (8-10 thighs take longer than 2-3)
This recipe bakes the chicken at 350ºF, covered for 50 minutes then, the cover is removed and the chicken is roasted at 400ºF for 15-20 minutes. As ovens vary, the best way to determine the doneness of poultry is to use a reliable meat thermometer.
What Should the Temperature Reach?
Food safety regulations require poultry reach an internal temperature of at least 165ºF. The best way to take the temperature of a skin-on, bone-in chicken thigh is to place the thermometer in the thickest area of the thigh, but not next to the bone.
How do I Prep the Chicken Thighs?
There’s a couple of ways to prep the chicken for baking:
- Pat the poultry with a paper towel to remove any residual liquid. Then, lightly season with salt, pepper and any additional seasonings you prefer (rosemary, dill, sage, etc). Place a pat of butter on top of each thigh; place thighs in a lighly oiled baking dish, add 1 cup of water; cover and bake.
- Pat poultry with paper towel; in a large bowl, combine 2-3 tablespoons of oil, salt, pepper and any additional seasonings. Coat chicken thighs in mixture, place in bowl, cover and bake.
How to Remove the Skin from Chicken Thighs
If you bought skin-on chicken pieces, but don’t want to cook them with the skin on, use a sharp knife and gently cut away the skin before you season the poultry. Keep in mind the skin offers flavor and fat, so if you want to make chicken gravy to go with your roasted chicken, you might want to keep the skin on.
How to Make Chicken Gravy
After the chicken is done, place it in foil and pour the remaining liquid into a measuring cup to determine how much fat residue is leftover (this will determine how much flour to add to make a roux for the chicken gravy).
- Pour the chicken liquid into a cast-iron skillet on medium heat
- Add an equal amount of flour to the liquid; whisk and cook for 3 minutes
- Add chicken stock to roux until it reaches the desired consistency. Season to taste with salt and pepper
- Serve over chicken, rice or potatoes
Note: if you need to make more chicken gravy, add butter or oil to the chicken juice then, add an equal amount of flour to the skillet.
The beauty of oven baked, or roasted chicken thighs is that they’re relatively inexpensive and perfect for feeding large groups! If you have leftovers, you can always de-bone the dark meat and make chicken salad or chicken spaghetti!
This easy Oven Baked Chicken Thigh recipe is reminiscient of Mom's...tender, flavorful dark meat with a crispy skin! Serve with your favorite bowl of homemade mashed potatoes or a side of rice and chicken gravy!
- 8 chicken thighs bone-in, skin-on
- 1 stick butter cut into 8 sections
- 1/2 large yellow onion
- 1 cup water
- salt and pepper to taste
Preheat oven to 350ºF
Slice onion into 16 small pieces; cut butter into 8 slices
Pat dry chicken thighs with paper towel
Lighly spray baking dish (9x13) with oil
Lightly salt and pepper chicken thighs (top and bottom)
Place chicken thighs in baking dish
Place one dollop of butter and two slices of onion on each thigh
Cover baking dish with foil
Bake for 50-55 minutes
After chicken has baked, remove foil and replace chicken and baking dish back into the oven
Allow to cook for 15-20 minutes, or until the top of the chicken begins to brown
Remove from oven and serve
In order to retain the natural juices of the chicken, this recipe first bakes the dark meat, then roasts it. Roasting allows the skin to get crispy without losing the tenderness of the chicken thigh.
What's the Difference Between Baked and Roasted Chicken?
Baked chicken is generally cooked at less than 400ºF and covered. In essence, it's a moist-heat method of cooking because the juices from the poultry release and create a liquid in which the chicken bakes.
On the other hand, roasted chicken is typically cooked at 400ºF, uncovered, without any liquids. This is a dry-heat method of cooking and the poultry is cooked by indirect heat.
How Long Do I Bake Chicken Thighs?
The amount of cook time for baked and/or roasted chicken thighs depends upon a few factors:
- temperature of oven
- type of poultry: skin-on takes longer than no-skin
- amount of chicken thighs (8-10 thighs take longer than 2-3)
This recipe bakes the chicken at 350ºF, covered for 50 minutes then, the cover is removed and the chicken is roasted at 400ºF for 15-20 minutes. As ovens vary, the best way to determine the doneness of poultry is to use a reliable meat thermometer.
What Should the Temperature Reach?
Food safety regulations require poultry reach an internal temperature of at least 165ºF. The best way to take the temperature of a skin-on, bone-in chicken thigh is to place the thermometer in the thickest area of the thigh, but not next to the bone.
How do I Prep the Chicken Thighs?
There's a couple of ways to prep the chicken for baking:
- Pat the poultry with a paper towel to remove any residual liquid. Then, lightly season with salt, pepper and any additional seasonings you prefer (rosemary, dill, sage, etc). Place a pat of butter on top of each thigh; place thighs in a lighly oiled baking dish, add 1 cup of water; cover and bake.
- Pat poultry with paper towel; in a large bowl, combine 2-3 tablespoons of oil, salt, pepper and any additional seasonings. Coat chicken thighs in mixture, place in bowl, cover and bake.
How to Remove the Skin from Chicken Thighs
If you bought skin-on chicken pieces, but don't want to cook them with the skin on, use a sharp knife and gently cut away the skin before you season the poultry. Keep in mind the skin offers flavor and fat, so if you want to make chicken gravy to go with your roasted chicken, you might want to keep the skin on.
How to Make Chicken Gravy
After the chicken is done, place it in foil and pour the remaining liquid into a measuring cup to determine how much fat residue is leftover (this will determine how much flour to add to make a roux for the chicken gravy).
- Pour the chicken liquid into a cast-iron skillet on medium heat
- Add an equal amount of flour to the liquid; whisk and cook for 3 minutes
- Add chicken stock to roux until it reaches the desired consistency. Season to taste with salt and pepper
- Serve over chicken, rice or potatoes
Note: if you need to make more chicken gravy, add butter or oil to the chicken juice then, add an equal amount of flour to the skillet.
The beauty of oven baked, or roasted chicken thighs is that they're relatively inexpensive and perfect for feeding large groups! If you have leftovers, you can always de-bone the dark meat and make chicken salad or chicken spaghetti!
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