Baked Chicken Thighs


Chicken thighs have quickly become a favorite in my house. I have found that the extra fattiness ensures a juicy and delicious outcome. They do not dry out as quickly as chicken breasts or tenders – whether it’s pan frying, grilling or baking. My kids tend to eat any combo of spices I add as long as there isn’t “too much green stuff.” This simple recipe is savory and a little bit sweet. It is sure to be a family favorite in your house, too!

Baked Chicken Thighs

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Recipe by Chelsea Course: MainDifficulty: Easy


Prep time


Cooking time




  • 6-8 boneless, skinless chicken thighs

  • 2 tbsp brown sugar

  • 2 tbsp paprika

  • 1 tsp chili powder

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1 tsp dried thyme

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 cup oil (avocado, olive)


  • Preheat oven to 425 degrees.
  • Whisk spices together (without the oil) and rub over chicken thighs until fully coated.
  • Use either a cast iron skillet or a baking sheet covered with foil. Lay out chicken thighs in a single layer.
  • Pour your avocado or olive oil over the chicken thighs.
  • Bake thighs for about 25 minutes, turning once halfway through. Thighs will be finished when the internal temperature reaches 165 degrees. Serve immediately.

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