Description
A comforting and simple recipe for Easy Baked Chicken Thighs, delivering juicy meat and crispy skin with earthy, herb-forward flavors.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil or melted butter
- 4 cloves fresh garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Zest of 1 lemon (or 1 tablespoon lemon juice)
- Salt and freshly ground black pepper, to taste
- 1 cup sliced mushrooms (cremini or baby bella)
- 1 medium shallot, halved
- 1/4 cup white wine or chicken stock
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry and season with salt, pepper, lemon zest, and minced garlic.
- Toss the thighs with olive oil, chopped rosemary, and thyme, rubbing under the skin.
- Heat a skillet over medium-high heat and sear the thighs skin-side down for 3–4 minutes.
- Flip the thighs, add sliced mushrooms and shallots, then pour in white wine or chicken stock around the edges.
- Transfer the skillet to the oven and roast for 20–25 minutes until the internal temperature reaches 165°F (74°C).
- Remove from oven and let the thighs rest for 5–10 minutes before serving.
- Spoon mushrooms and pan juices over the thighs before serving.
Notes
For extra crispy skin, broil for an additional 1–2 minutes, and dot with butter after baking for a rich finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg
Keywords: chicken, baked chicken, easy dinner, weeknight meal, family-friendly
