Crispy baked chicken thighs are incredibly tender and bursting with flavor, making them the ideal main dish to accompany potatoes, rice, quinoa, and a side of veggies!
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons sea salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Olive oil or avocado oil
INSTRUCTIONS
- Preheat the oven to 415°F and line a baking dish with aluminum foil for easy cleanup.
- In a small bowl or jar, combine garlic powder, onion powder, salt, pepper, paprika, turmeric, oregano, and thyme.
- Prepare the chicken by gently peeling the skin back from the thighs while keeping it attached on one side.
- Place the chicken thighs, skin-side down, on the prepared pan and generously sprinkle with the seasoning mix. Make sure to get it into every nook and cranny!
- Flip the thighs over, and with the skin pulled back, season the tops generously. Then, lay the skin back over the thighs and drizzle with olive oil. Sprinkle the remaining seasoning over the skin.
- Bake for 45 minutes or until crispy and fully cooked.
NOTES
- Ensure the chicken is completely thawed before cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
- Yield: 4 servings
- Serving Size: 1 thigh
- Calories: 146
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Unsaturated Fat: 9g
- Cholesterol: 42mg
- Sodium: 932mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 0g
