This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Ready for another recipe that’s so simple it’s not even a recipe?
This method of making baked chicken thighs has become one of our go-to meals for a couple of reasons. First, it’s normal food that the whole family (even the picky kids) likes. Second, chicken thighs are a pretty cheap cut of meat and are often on sale (these were $0.95 a pound). Third, there’s really no simpler main dish you could make. I think you’ll see what I mean if you look at the recipe.
These are some of my favorite spices, but you can feel free to use whatever you have on hand and like to use!
I recommend leaving the skin on the chicken thighs (even if you don’t intend to eat it, which is totally up to you) because it helps them stay really moist while baking.
P.S. – in case you’re wondering what the green things are on the plate with the chicken, those would be fritters I made with leftover broccoli. I’m weird like that. They still need some tweaking, but they were edible.
Question of the day: what’s your easiest go-to entrée that the whole family likes?
You can find this recipe in my cookbook, Necessary Food.
- Bone-in, skin-on chicken thighs (as many as needed for your family), thawed if frozen
- Dill weed
- Garlic powder
- Lemon pepper
- Place the chicken thighs skin side up in a deep dish pan (I used a metal pizza pan). Sprinkle with the spices of your choice. Bake uncovered at 350 degrees F for about an hour or until the chicken is done inside and the juices run clear. If necessary, broil for a few minutes at the end to crisp the skin up.
- Leaving the skin on helps the meat to stay nice and moist. The skin gets quite crispy and I like to eat it, but you can just as easily just pull it off before eating. Or you could take it off before baking (although I don't recommend this) and put the spices directly on the meat before baking.
Leave a Reply