Ingredients
Equipment
Method
- Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish. If there's residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake uncovered until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. This takes about 30 minutes.
- Serve immediately.
Nutrition
Notes
If you buy boneless, skinless chicken thighs in pre-packaged trays, they come in various sizes. It's okay to bake them all together until the biggest ones are cooked through; the smaller ones will still be juicy and delicious. You can trim the fat, but it melts away during baking and adds flavor, also helping to protect the chicken from drying out. Smoked paprika is important for flavor and should not be skipped. If your chicken doesn't brown well, try patting the thighs very dry before seasoning, giving them space on the pan, and finishing with a quick broil if your pan is broiler-safe. Doubling the paprika can also help. Chicken that has been "enhanced" (injected with saline or broth) will release more liquid, making browning difficult. Leftovers can be kept in an airtight container in the fridge for 3-4 days. Shred them for salads or reheat gently in the microwave (covered, 50% power) or in a 350°F oven until heated through. Be careful not to reheat too aggressively, as the chicken can dry out. Leftovers can be frozen in a freezer-safe container for up to three months once cool. Thaw overnight in the fridge before reheating.