Baked Chicken Thighs
I love quick and simple recipes for busy weeknights. This is a favorite one for chicken. I just add my favorite seasoning and bake it!
I love quick and simple recipes for busy weeknights. This is a favorite one for chicken. I just add my favorite seasoning and bake it!
- Carbohydrate 0 g
- Cholesterol 157.92 mg
- Fat 28.67 g
- Fiber 0 g
- Protein 32.4676 g
- Saturated Fat 8.24568 g
- Serving Size 1 1 Serving (188g)
- Sodium 142.88 mg
- Sugar 0 g
- Trans Fat 1.82736 g
- Calories 397 calories
Step-by-step
- Note: If not using the skin, coat each thigh in oil before sprinkling with your favorite seasoning.
- Preheat oven to 375 degrees.
- Line a baking sheet pan with aluminum foil. Spray with cooking spray and set aside.
- Wash the chicken thighs. Place them on the baking sheet. Season to taste.
- Bake for 30 minutes. Remove from oven and turn the thighs. Place the chicken back into the oven and bake for another 30 minutes or until no longer pink and is 165 degrees when tested with a meat thermometer. Remove and lightly cover with foil for 5 minutes.
- Electric Pressure Cooker Version:
- Place rack in bottom of pan. Add 1/2 cup water.
- After cleaning and seasoning the chicken thighs, place them on the rack. Cover and make sure the vent is set to closed. Press the Meat/Chicken button for a time of 15 minutes. When cooking is complete, let the pressure release naturally.
Bone-in, skin-on poultry yields superior cold meat for second-day dishes because the fat content protects the muscle fibers from drying out during storage. Roasting at 375 degrees Fahrenheit renders subcutaneous fat efficiently, leaving a crisp exterior and succulent meat that shreds easily for salads, grain bowls, or sandwiches.
- Store cooked portions in an airtight container within the refrigerator for three to four days maximum.
- Evaluate doneness visually by piercing the thickest part of the meat; clear juices indicate readiness, whereas pink fluids require additional baking time.
- Insert an instant-read thermometer into the meatiest section without touching bone to verify the internal temperature reaches 165 degrees Fahrenheit.
- Rest the meat loosely under aluminum foil for five minutes before slicing to allow internal juices to redistribute evenly.
- Transform refrigerated leftovers safely by shredding the cold meat directly into simmering soups or warm grain salads without prior reheating.
Thorough chilling prevents bacterial proliferation during storage. Proper resting guarantees tender textures across subsequent meals.
