Bake Chicken Thighs in the Oven

If you love the taste of whole roasted chicken, but don't always have time to go to the trouble to make it, consider baking a few chicken thighs instead. The dark meat and skin has a deep, rich flavor, and the smell of the thighs baking will fill your home with a comforting aroma. Dress the thighs with your favorite flavors and vegetables for a delicious meal that takes little preparation. This article gives instructions on how to make baked chicken thighs with root vegetables, glazed with honey garlic sauce, and seasoned with Italian spices.

Ingredients

Baked Chicken Thighs with Root Vegetables

  • Four chicken thighs
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 sweet potatoes, 2 potatoes, or 2 carrots, peeled and chopped into 1/2-inch pieces
  • 4 garlic cloves, peeled and roughly chopped
  • Salt and pepper

Baked Chicken Thighs with Honey Garlic Glaze

  • Four chicken thighs
  • 2 Tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Baked Chicken Thighs with Italian Spices

  • Four chicken thighs
  • 2 Tablespoons olive oil
  • 1 small red onion, diced
  • 2 small red tomatoes, diced
  • 4 cloves garlic, peeled and chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper

Steps

Baked Chicken Thighs with Root Vegetables

  1. Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
  2. Set a dutch oven over medium high heat. Add the olive oil to the pot.
  3. Brown the chicken. Place the chicken pieces skin-side down into the dutch oven. Cook them for three to minutes, then turn them over using a pair of tongs and cook on the other side for three minutes. Preheat the oven to 350 degrees.
  4. Add the onion, root vegetables of your choice, and garlic to the dutch oven. Pile the vegetables around the chicken, taking care not to cover the chicken entirely. Sprinkle the mixture liberally with salt and pepper, and place the lid on the dutch oven.
  5. Bake the chicken and vegetables. Place the lidded dutch oven in the preheated oven. Bake for 30 minutes. Remove from the oven and take off the lid.
  6. Return the chicken and vegetables to the oven. Bake for another 15 minutes, until the chicken skin is golden brown and the vegetables are thoroughly cooked.
    • Chicken meat is done when its internal temperature has reached 165 degrees. Use a meat thermometer to check for doneness.
  7. Serve the chicken and vegetables with a green salad, or the side dish of your choice.

Baked Chicken Thighs with Honey Garlic Glaze

  1. Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
  2. Set a dutch oven over medium heat. Add olive oil.
  3. Brown the chicken. Place the chicken thighs skin-side down in the heated olive oil. Cook for three minutes. Turn the chicken pieces and cook on the other side for three minutes. Sprinkle the chicken with salt and pepper. Preheat the oven to 350 degrees.
  4. Bake the chicken. Put the lid on the dutch oven and place it in the oven. Bake the chicken for 30 minutes.
  5. Make the honey garlic glaze. While the chicken is baking, set a small saucepan on the stove over medium heat. Add the garlic, honey, soy sauce, and cayenne pepper. Bring to a light simmer and turn off the heat.
  6. Glaze the chicken. Remove the chicken from the oven. Pour the honey garlic glaze over the chicken, covering every piece.
  7. Return the chicken to the oven. Place the dutch oven back in the oven without a lid. Bake the chicken for an additional 15 minutes, or until the skin is brown and crispy. Use a meat thermometer to test the chicken for doneness.
  8. Serve with rice and vegetables, or the side dishes of your choice.

Baked Chicken Thighs with Italian Spices

  1. Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
  2. Set a dutch oven over medium heat. Add olive oil.
  3. Brown the chicken. Place the chicken thighs skin-side down in the heated olive oil. Cook for three minutes. Turn the chicken pieces and cook on the other side for three minutes. Sprinkle the chicken with salt and pepper. Preheat the oven to 350 degrees.
  4. Add the onion, tomato, garlic, oregano, and garlic powder to the chicken. Season liberally with salt and pepper.
  5. Bake the chicken. Put the lid on the dutch oven and place it in the oven. Bake for 30 minutes. Remove from the oven and take off the lid.
  6. Return the chicken to the oven. Bake for another 15 minutes, until the chicken skin is golden brown. Use a meat thermometer to test for doneness. Serve with garlic bread and green vegetables, or the side dishes of your choice.

Tips

  • If you don't own a dutch oven, brown the chicken using a skillet and transfer it to a baking dish. Cover with foil, bake for the recommended amount of time, and then remove the foil for the final baking step.
  • Do not move the chicken during the baking process. Pieces that gets moved often will cook but not caramelize.
  • To make the chicken skin extra crispy, turn on the broiler and place the chicken under it for five minutes after it is fully cooked.
  • When taking thermometer readings, remove the meat from the oven, and place the thermometer in the thickest part without touching the bone.

Warnings

  • Cross contamination between raw chicken and cooked chicken or other cooked items can lead to sickness. Always be sure to thoroughly wash your hands, cutting surfaces and utensils prior to allowing them to come in contact with cooked products.

Things You'll Need

  • A pair of sturdy tongs or metal spatula
  • A dutch oven

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