Baked Chicken Thighs
929kcal109.2g protein52.3g fat1.6g carbs~$3.78/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  chicken (thighs, bone-in, skin-on) |
| 1 tbsp | olive oil |
| 1 ½ tsp | salt |
| ½ tsp |  black pepper |
| 1 tsp |  paprika (smoked) |
| 1 tsp |  garlic powder |
| 1 tsp |  thyme (dried) |
Optional
Not counted above. The dish works without them.
| 1 unit |  lemon (wedges, at the table) |
Steps
- Prep5 minskin bone-dry, seasoned under and overthighs patted aggressively dry, then rubbed with oil and the mixed seasoning, some worked under the skin — surface water is the crisp-killer: the skin cannot brown until every drop has boiled off, and paper towels are cheaper than oven minutes
- Rest10 minroom temperature, skin up, while the oven heatson the pan while the oven reaches temperature — the salt starts pulling moisture up through the skin and the chill comes off the meat, which is the difference between skin that crisps and skin that sweats
- Roast25 min425°F, skin up, untouchedwithout flipping, ever — the pan cooks the underside by conduction while the oven's dry heat works the skin; flipping trades the crisp side into the drippings and gets nothing back
- Roast5 minuntil 185°F at the bonepast the official 165°F on purpose — thigh collagen melts into silk in the 175–195°F range; a thigh pulled at 165°F is safe but rubbery, which is how thighs get a breast's reputation
- Rest5 minskin up, uncovereduncovered — tenting traps steam and un-crisps in two minutes what the oven spent thirty building; the juices redistribute just as well in open air