Description
This recipe features juicy oven-baked chicken thighs seasoned with a flavorful blend of garlic powder, onion powder, paprika, Italian seasoning, and dried parsley. The chicken is coated in an olive oil-based spice paste and baked on a hot pan to create crispy, tender skin, enhanced by optional butter for extra richness. Easy to prepare and perfect for a weeknight dinner, this method ensures a moist and delicious chicken thigh every time.
Ingredients
Scale
Seasoning Paste
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
Chicken
- 2 pounds chicken thighs (6-8 pieces), patted dry
- 1 tablespoon butter, diced (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet or a large rimmed pan with foil and place it inside the oven while it heats up. This ensures the pan will be hot when you add the chicken, helping to crisp the skin.
- Make the Seasoning Paste: In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix well until a smooth paste forms.
- Season the Chicken: Place the chicken thighs in the bowl with the seasoning paste. Work in batches if necessary. Toss each piece to coat evenly, then rub the seasoning paste thoroughly into the skin of each thigh to help it adhere.
- Bake the Chicken: Carefully remove the heated baking sheet from the oven and place the seasoned chicken thighs on it. Dot the chicken with diced butter if using. Bake in the preheated oven for 20 minutes.
- Baste and Continue Baking: After 20 minutes, remove the pan from the oven carefully. Baste the chicken thighs with the juices that have accumulated in the pan. Return the pan to the oven and bake for another 10 minutes.
- Final Baste and Bake to Finish: Remove from oven again and baste the chicken with the pan juices once more. Continue baking for an additional 5 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through.
- Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute for maximum moisture and flavor.
Notes
- Dried herbs: You can substitute all Italian seasoning or all dried parsley if you don’t have both. Dried oregano also works well as an alternative.
- Oil: Olive oil is preferred, but any vegetable oil can be used.
- Butter: Optional for added flavor and juiciness. Omit if you need a dairy-free version.
- Seasoning adherence: Rubbing the seasoning paste thoroughly into the skin helps it stick and enhances flavor.
- Alternative seasoning method: If you prefer not to handle raw chicken much or to prevent seasonings from washing away during baking, sprinkle a dry seasoning mix over the chicken after the second basting and then finish baking.
- Temperature check: Always ensure the internal temperature reaches 165°F before serving for food safety.
- Use a rimmed pan or baking dish: This will catch the juices released during baking and prevent spills.
Nutrition
- Serving Size: 1 chicken thigh (approximately 4 oz)
- Calories: 320
- Sugar: 0.5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 105 mg
