Author: Cross576

Baked Chicken Thighs

Baked Chicken Thighs

Welcome to our new Recipe/Info page! If you’re getting this email that means you are already subscribed. If you’d like to unsubscribe, follow the prompts at the bottom of the page. (Tiny font in grey highlight). We plan to post recipes we love as well as info on all our supplements and such here on a regular basis! Let us know if there is anything specific you’d love to hear about.

Ingredients

BONE-IN, SKIN-ON THIGHS
  • 8 bone-in, skin-on chicken thighs
BONELESS, SKINLESS THIGHS
  • 8 boneless, skinless chicken thighs
Spice blend for both types of chicken thighs:
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp each salt & pepper
Optional side dish of mixed veggies
  • 1 head broccoli, chopped
  • 1 zucchini, sliced
  • 1 carrot, thinly sliced

Instructions

BONE-IN, SKIN-ON THIGHS
  1. Preheat over to 425°F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend.
  2. Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25 minutes, then flip over and broil on high for 1-2 minutes if you’re looking for extra crispy skin (optional … watch closely to make sure they don’t burn!) Serve and enjoy!
BONELESS, SKINLESS THIGHS
  1. Preheat over to 425°F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend.
  2. Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 additional minutes. Serve and enjoy!

IF ADDING VEGGIES

  1. Toss veggies with 1 tbsp olive oil and 1/2 tsp salt. Add to baking sheet with chicken about halfway through cooking time (you only want the veggies to cook for about 10-12 minutes). Remove with cooked chicken, then serve and enjoy!