Easy Baked Chicken Thighs
What you’ll need
1 – hicken – we’re using bone in, skin-on chicken thighs. They vary a lot in size, so that’s why I suggest buying two pounds worth. You can get anywhere from 5 or 6 or up to 8 chicken thighs depending on their individual sizes. Most people will eat 1-2 chicken thighs each.
2 – Olive oil – it adds moisture and is what makes the exterior get that gorgeous crisped up quality
3 – Salt & pepper – be generous. It’s a tried and true seasoning that goes far in this recipe.
4 – Smoked paprika – it adds a slight smokiness, loads of flavor, and also gives the chicken skin a richer color.
To make clean-up effortless, I line my baking sheet with foil. Baked-on juices are not a fun thing to scrub off a bare baking sheet.
These roasted chicken thighs are great because you can make as many or as few as you want. Make a bunch for the week, and you have chicken ready to add to salads or work lunches and can eat them hot or cold!
For food safety purposes, it’s recommended that you don’t rinse your chicken prior to cooking it. It simply spreads bacteria around your kitchen. Cooking the chicken will kill any lingering bacteria.