Crispy Baked Chicken Thighs

One-pan oven baked chicken thighs with potatoes and your side, plus a technique that easily allows for a different flavor chicken for each member of the family (and it only takes a minute)!

Okay guys, this recipe is a top-notch WINNER. All the way around. Oven baked chicken thighs? Check. Everything cooked in one pan? Check. Relatively healthy-ish? Check. A meal that will please every member of the family? Check, check, check!

The inspiration for this easy one-pan dinner started with my recipe for Lemon Pepper Chicken Wings. That easy recipe is so popular that it got me thinking about the method I use to make them and what other ways I could utilize it. I’ve been testing a lot of one-pan chicken recipes lately (I use my sheet pans all the time anyway) and once the two ideas came together, I knew it was a home run!

{Don’t miss the video just a short scroll down! It’s short – just over a minute – and demonstrates just how simple these easy oven baked chicken thighs are to throw together!}

Let’s talk about the overall recipe first. Take some teeny, tiny baby potatoes (those super small ones in the bin at the market) and throw them all on a sheet pan with just a smidge of room around them. If they’re “normal” sized, be sure to cut them in halves or quarters. Nestle some whole, unpeeled garlic cloves between them if you like (and I definitely like so I always do it). This will roast the garlic so the cloves become soft and the flavor will mellow into something you can pop straight into your mouth if you so desire (and I definitely desire it so I always do it)! You can also slip the cloves out of their skins once they’re done and mash them together. Then I mash a few of my potatoes on my plate and add some of the roasted garlic. SO good and it adds just a little extra something to the taters.

Next just place some chicken thighs onto the potatoes. Drizzle it all with a little oil, season it then pop it in the oven until the chicken is nice and crispy. Add some asparagus to the pan, cook another five minutes and dinner – complete with oven baked chicken thighs, potatoes and a vegetable – is cooked!

Here’s the trick I teased you with about easily serving a different flavor chicken to every member of your family with minimal effort! All you do is melt about a tablespoon of butter for each chicken thigh then add your favorite seasoning to taste and mix well. Baste each oven baked chicken thigh with the mixture; it adds a TON of flavor, the chicken stays crispy and it’s so simple to make a different flavor for everyone! It’s even delicious plain so the most finicky kids will be happy. I even just use buffalo sauce on some!

I’m telling you, this easy one-pan dinner recipe is going to be your new go-to recipe that you’ll be keeping in your back pocket for every occasion you can think of. It’s delicious enough to be served to company yet there’s so little prep that you can actually hang out with your guests and have a glass of wine instead of being stuck in the kitchen. It’s also great for a busy weeknight when you don’t know what else to make. Swap out different veggies and simply adjust the cooking time for each if necessary. I’m tellin’ ya’, this oven baked chicken thighs recipe is going to change your life.

Not really. But it will make it just a teeny tiny bit better!

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Crispy Baked Chicken Thighs

Yield: 4 servings

One-pan oven baked chicken thighs with potatoes and your side, plus a technique that easily allows for a different flavor chicken for each member of the family (and it only takes a minute)!

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Ingredients

• 4-6 bone-in chicken thighs, depending on size of pan; don't crowd
• 2 pounds tiny baby potatoes, if they're teeny tiny, leave 'em whole, otherwise cut in half or quarters
• 6-8 garlic cloves, whole and unpeeled (optional)
• extra-virgin olive oil, a few teaspoons here and there to coat
• kosher salt and freshly ground black pepper
• 1 pound fresh asparagus, ends trimmed and cut into thirds

For basting the chicken thighs:

• 4 T unsalted butter, melted (or 1 T per thigh)
• your favorite seasoning, added to butter, to taste
• OR you can just use a sauce, such as buffalo, and baste with that

Instructions

1. Preheat oven to 425F.
2. Place baby potatoes on a sheet pan to fill. Wedge garlic cloves between potatoes at different places. Drizzle all with olive oil, just enough to coat. Season with salt and pepper. Place chicken thighs on top of potatoes, drizzle chicken lightly with oil and season with salt and pepper. Bake in oven for approximately 45 minutes or until skin is crispy and chicken is just about cooked through.
3. Add asparagus pieces to pan and return to oven for an additional five minutes, or until asparagus is crisp-tender, chicken is cooked completely and potatoes are soft.
4. With a basting brush, baste each chicken thigh with a mixture of 1 T melted butter and your favorite seasoning. Serve immediately and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 868Total Fat: 47gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 306mgSodium: 732mgCarbohydrates: 57gFiber: 45gSugar: 6gProtein: 60g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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