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–+ servings
A platter of perfectly seasoned and roasted 5-ingredient chicken thighs, garnished with fresh parsley.

5-Ingredient Chicken Thigh Recipes (No Fail)

This recipe offers a simple and delicious way to prepare flavorful chicken thighs with just a few pantry staples. It's perfect for busy weeknights when you need a quick, healthy, and satisfying meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 5 minutes
Total Time 35 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 2 teaspoons salt
  • 0.5 teaspoon black pepper
  • 2 pounds chicken thighs bone-in or boneless, 6-8 pieces, patted dry
  • 1 tablespoon butter diced

Equipment

  • Baking sheet
  • Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). If using an air fryer, preheat to 380°F (190°C).
  2. In a small bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, and pepper. Mix well.
  3. Place the patted-dry chicken thighs in a bowl or a resealable bag. Pour the spice mixture over the chicken and toss to coat evenly. Let it marinate for at least 5 minutes, or up to 30 minutes in the refrigerator.
  4. For oven baking: Arrange the marinated chicken thighs on a baking sheet in a single layer. Scatter the diced butter over the chicken.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the skin is crispy. For an air fryer: Place the chicken in the air fryer basket, ensuring not to overcrowd. Cook for 18-22 minutes, flipping halfway through, until golden brown and cooked through.
  6. Let the chicken rest for a few minutes before serving.

Notes

This recipe is versatile. You can adjust the spices to your preference. For a spicier kick, add a pinch of cayenne pepper. Serve with your favorite side dishes for a complete meal.

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