Bone-In Chicken Thighs—a simple but really delicious idea for a weeknight dinner.
Stock up on bone-in chicken thighs (especially if your grocery store is having a sale on them) because you’re going to want to make this recipe a lot! I know I do. My family loves them so much that they don’t even complain if I make them twice a week, and I love them because they are so simple to prepare (and there’s very little cleanup!). I’m telling you, these chicken thighs come out so perfectly moist and juicy with the crispiest skin ever that they will become a family favorite in your house in no time.
I think we are all challenged on a regular basis with that last-minute “What am I going to make for dinner?” question. Everyone is so busy, but I know we don’t want that to get in the way of preparing a healthy and delicious meal. So when we come across a recipe like this, one that calls for just a few ingredients and doesn’t take long to cook, we’re pretty happy to see those bone-in chicken thighs in the freezer, ready to be defrosted and cooked!
I love this recipe so much because I always have dried herbs and olive oil (and, of course, salt and pepper) and that’s all you need to prepare these chicken thighs. And you will be so delighted by how flavorful they are. The olive oil coats the chicken to ensure ultimate tenderness while the thyme and rosemary (those are what I like to use) stick right to it, infusing the meat with their herbaceous taste. And with the high temperature of the oven producing that golden crunchy crust, this recipe is a total winner.
Whether you’re aiming to serve a comfort meal (like these chicken thighs with Garlic Mashed Potatoes) or something lighter (like chicken with Kale Caesar Salad), you’ll love how dynamic this dish is. And you can change up the seasonings to match your sides; try using garlic powder and oregano if you’re pairing these chicken thighs with Easy Baked Pasta
What’s the difference between thigh and breast?
When choosing between chicken thighs and chicken breasts, there’s lots to consider. For some people, the focus might be the difference in health benefits between the two; for others, it might be cooking time (thighs generally take less time); for still others, it could be financial, especially if you’re cooking for a lot of people (chicken thighs tend to be less expensive). For me? It’s all about the flavor.
I love to use chicken breasts in all sorts of recipes but if chicken is the star of my meal, I want the thighs. They have much more flavor than chicken breasts because they have more fat; they are also much less likely to dry out during the cooking process. And while thighs do have more fat and more calories than breasts, they are still a great source of protein. In this recipe for Bone-In Chicken Thighs, we’re baking them–a very healthy way to cook–and we’re using heart-healthy olive oil, which is rich in antioxidants. Baking these chicken thighs with the skin on keeps them very moist, but you can always remove that skin before eating to decrease some of the fat (that is, if you can resist that golden, crispy crunch!).
FAQs & Tips
How do I prep and store these chicken thighs?
These Bone-In Chicken Thighs can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months (defrost the frozen thighs in the fridge overnight before reheating).
Is olive oil the best oil for this recipe?
We think so. You can use other oils but in a dish like this with so few ingredients, all of the flavors matter and olive oil has the best flavor (at least in our opinion!)
What’s the key to crispy chicken skin?
Glad you asked! First, make sure your chicken is completely dry before you brush on the olive oil, so pat it with paper towel until all the moisture is removed. In the high-heat oven, the olive oil will help that skin turn a beautiful golden brown with that delectable crunchiness but, as our recipe says, if it’s not quite crunchy enough for you, a couple of minutes under the broiler will get it there.
Serving Suggestions
While this chicken brings a wonderful, savory taste, it’s neutral enough to serve with all of your other favorite flavors. Try it with this Pesto Pasta Salad (chicken and pesto is such a great combination), or give your meal some Greek flair by serving Bone-In Chicken Thighs with Mediterranean Rice Salad or Greek Orzo Salad. I also love to pair this chicken with my favorite Southern sides, like Baked Creamy Cheese Grits and some Buttermilk Biscuits (and finish that meal off with Pecan Pralines for dessert!)
If you have any leftover Bone-in Chicken Thighs, then you are in luck! It’s so good sliced or cubed into Boursin Cheese Pasta or Spicy Corn and Bacon Macaroni and Cheese. And speaking of bacon, here is a delicious idea: fill two slices of Challah with Homemade Bacon Jam, shredded bone-in chicken (it’s so tender, it will shred really nicely), and some warm Swiss Chard. Add a Sunny-Side Up Egg and you’ve got a breakfast sandwich!
Bone-In Chicken Thighs
Ingredients
- 6 bone-in chicken thighs with skin about 6 ounces each
- 2 tablespoons olive oil
- 2 teaspoons mixed herbs such as thyme, oregano, and rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with aluminum foil for easy cleanup and set a wire rack on top.
- Pat the chicken thighs dry with paper towels to ensure the skin will crisp up nicely.
- Brush the chicken thighs with olive oil, then sprinkle evenly with mixed herbs, salt, and pepper.
- Arrange the chicken thighs skin-side up on the wire rack.
- Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- If you desire extra crispy skin, broil on high for 2-3 minutes, watching carefully to prevent burning.
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