Baked Chicken Thighs

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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!