Oven Baked Chicken Thighs Recipe - Savory Nothings (2024)

FAQs

How do you get seasoning to stick to chicken thighs? ›

Don't forget to season under the skin.

First loosen the chicken skin — this can be done by carefully sliding a paring knife underneath the skin, or by hand — and then thoroughly incorporate both your seasoning and a layer of fat under the skin. Next coat the chicken generously with salt, pepper, spices, or a dry rub.

It adds great flavor and helps give a nice golden crust on the outside. But if you'd rather use olive oil (or another favorite cooking oil), feel free. Brush the breasts liberally on both sides to prevent the chicken from sticking to the pan, and also to help the seasonings stick.

The best oven baked chicken thighs start with seasoning! A blend of garlic powder, paprika, onion powder, salt and fresh cracked pepper brightens up plain old chicken thighs and adds wow-worthy flavor. But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no.

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

The spice rub is a great way to add big flavor without adding any fat or calories. Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices.

3. Pat the chicken dry. If using a dry rub, pat the chicken dry with paper towels before seasoning to ensure the dry rub properly sticks to the meat. Rubbing olive oil or butter onto the dry chicken first can also help seasonings stick.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

To ensure your oven-baked chicken breast is juicy, cook it for a short time at a high temperature, and it will emerge from the oven perfectly cooked. Baking the chicken for a short time in a hot 450°F oven helps seal the juices, while prolonged cooking in a moderate 350°F oven can dry it out.

Can you cook chicken with butter instead of oil? You have to cook chicken at a lower temperature if you bake or pan-fry chicken using butter instead of oil. This is because butter has a lower scorching temperature. Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor.

So we asked a few of the best bakers in the biz what they prefer. And almost unanimously they said metal. It's lightweight, easy to maintain, and inexpensive, and it provides a more consistent and even bake.

Should you flip chicken thighs when cooking? ›

Only flip once the skin is dark golden brown. The skin will naturally release from the pan once it is ready to be flipped, don't force it. Cook the thighs to 175*F MINIMUM. Thighs are high in fat and collagen, which takes longer and higher temperatures to break down than leaner meats.

Let them to sit out for 15 minutes, so they can come up to room temperature. This step allows them to cook evenly. Bake: Remove the sheet pan from the hot oven, spray with non stick spray and carefully lay the chicken thighs, skin side down.

The sweet spot for chicken thighs is between 175 and 195 degrees Fahrenheit, which is a little higher than the 165 degrees recommended for white meat. If dark meat is cooked to more than 210 degrees Fahrenheit it will start to dry out and get stringy.

While leg and thigh meat are still safe at 165 degrees F, it is recommended to cook your chicken until the internal temperature reaches about 170-175 degrees F. Chicken legs consist of actively worked muscles and the meat is tougher because of it. The higher temperature helps break down muscles.

In an oven preheated to 375 degrees F, chicken thighs should be fully cooked after about half an hour. You'll know they're done when an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F.

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.

It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

It may be too watery. Dry the chicken first with paper towels. It helps to then coat it with a thin layer of flour, then in well-beaten egg whites which will help the coating stick.