You'll Never Bake Chicken Thighs Any Other Way

Ingredients

• 2 lb Bone-In Chicken Thighs (trimmed of excess skin)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Ground Black Pepper
• 1 tsp Adobo Seasoning
• 1 tsp Dried Thyme
• 1 tsp Dried Parsley
• 1 tsp Paprika
• 1 tsp Creole Seasoning
• 1 tbsp White Vinegar (used for cleaning the chicken)
• 1 tsp Salt (for cleaning; also part of seasoning blend)
• 2 tbsp Water (mixed with vinegar and salt for cleaning)

Instructions

1. Trim Excess Skin

   Using a sharp knife or kitchen shears, remove any loose or extra skin from the bone‑in chicken thighs.

   Time: PT5M

2. Clean the Chicken

   In a shallow bowl combine 1 tbsp white vinegar, 1 tsp salt, and 2 tbsp water. Submerge the trimmed thighs, swirl briefly, then pat dry with paper towels.

   Time: PT5M

3. Prepare Seasoning Mix

   In a small bowl, combine onion powder, garlic powder, ground black pepper, Adobo seasoning, dried thyme, dried parsley, paprika, and Creole seasoning.

   Time: PT3M

4. Oil and Season the Chicken

   Place the chicken thighs in the baking dish. Drizzle 2 tbsp olive oil over them and rub evenly. Sprinkle the seasoning mix over all sides, then massage with your hands to coat thoroughly.

   Time: PT7M

5. Marinate

   Cover the dish with plastic wrap and let the seasoned chicken rest at room temperature for 30 minutes. (Optional: refrigerate and marinate overnight for deeper flavor.)

   Time: PT30M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Bake the Chicken

   Place the baking dish on the middle rack and bake for 40‑50 minutes, or until the internal temperature reaches 165°F and the skin is golden‑brown and crisp.

   Time: PT45M

   Temperature: 350°F

8. Rest and Serve

   Remove the chicken from the oven, let it rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

22g

Carbohydrates

2g

Fat

16g

Fiber

0g