More basic chicken recipes
Not-Boring Baked Chicken Thighs
When you bake skin-on, bone-in chicken thighs in the oven, the skin crisps up beautifully, holding in all of the flavorful juiciness of that rich, tender dark meat. We’re adding this method to our catalog of basic chicken preparations, like Instant Pot Chicken or Perfect Poached Chicken. We’ve gathered our 30 Best Chicken Thigh recipes, 60 Best Chicken Breast Recipes, and we’ll add Chicken Cacciatore & Chicken Marengo as a couple of our favorites.
Five Ingredients For Perfectly Crispy Baked Chicken
Bone-in, skin-on chicken thighs
Kosher salt
Freshly cracked black pepper
Paprika
Egg whites
How To Bake Chicken Thighs
Crank your oven up to 450°F.
Season your bone-in, skin-on chicken thighs with salt, pepper and paprika.
Lay them on a sheet pan, skin-side up, and using a pastry brush, brush them with beaten egg whites.
Turn the oven down to 425°F and bake!
After thirty minutes, check for doneness. How long to bake chicken thighs can vary a bit, since every chicken thigh is a little bit different in size and thickness. When the chicken juices run clear and a meat thermometer reads 170°F, your chicken thighs are cooked.
How to Store Leftovers + Tips
Perfectly crispy chicken thighs thanks to egg whites! A simple egg wash applied right before baking is the secret to making sure that these oven baked chicken thighs have perfectly browned, crispy skin. Whip your egg whites until they’re super frothy, and then brush them onto your seasoned chicken thighs with a pastry brush.
Chicken thighs have more saturated fat and calories than chicken breast, they also have way more flavor. Chicken thighs are a great source of protein, and they are high in iron, too. As part of a balanced meal, chicken thighs are a perfectly healthy choice.
Store leftovers in the fridge for up to 4 days, or in the freezer for up to 3 months. We recommend slowly reheating in a low temperature oven to maintain the crispy texture.
More Crispy Chicken Recipes From The Modern Proper
When It Comes To Chicken, We’re Pros
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