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    🏠Home » Recipes » 101's Best Recipes

    Oven Baked Chicken Thighs

    Dec 8, 2022 · Modified: Feb 26, 2023 by Dan Mikesell AKA DrDan · 228 Comments

    Recipe Table of Contents    
    4.30 from 603 votes

    Perfect Baked Chicken Thighs have delicious crispy skin with a tender and moist inside. Only a short prep, then bake for 30 minutes in your oven. Your chicken dinner has never been so easy.

    Large plage of chicken thighs
    Jump To:
    • 😊Why you will love this recipe
    • 👨‍🍳How to bake chicken thighs
    • ⏰ How long to bake chicken thighs
    • 🐓Chicken Thighs
    • Seasoning tips
    • 🌡️The best final internal temperature
    • ❓FAQs
    • Serving and Leftovers
    • 📖Related Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    😊Why you will love this recipe

    • Economical baked chicken thighs are delicious, moist, and flavorful.
    • Quick and easy with only 5 minutes of preparation and about 30 minutes of baking time. Just follow the step-by-step photo instructions.
    • Your convection oven will make the skin extra crispy, or use a regular oven if you don't have convection.
    • For better texture, it uses a rack to get the thighs out of the draining fluids and fats.
    • Simple spicing and no marinades are needed.
    • It has excellent moist and tender meat from cooking to 185° internal temperature to melt the connective tissue.
    • A great easy dinner that the whole family, even picky kids, will love.

    👨‍🍳How to bake chicken thighs

    1. Pat dry and trim chicken thighs.
    2. Season both sides of the thighs with salt and pepper or All-Purpose Seasoning, which adds garlic, or use the seasoning of your choice.
    3. Place them on a baking sheet with a rack and a heavy spray of PAM.
    4. Bake in a 425° convection oven until an internal temp of 185°F—about 30-35 minutes of cooking time.
    5. Rest for 5 minutes or more before serving.

    ⏰ How long to bake chicken thighs

    The best oven temperature to bake chicken thighs is 425° convection which will take about 30 minutes to reach 185° (the best internal temperature). This will vary by the weight and thickness of the thighs and your oven.

    • Chicken thighs at 350°F conventional – about 50-55 minutes—will dry more
    • Chicken thighs at 350°F convection or 375°F conventional – about 45-50 minutes
    • Chicken thighs at 375°F convection or 400°F conventional – about 40-45 minutes
    • Chicken thighs at 400°F convection or 425°F conventional – about 35-40 minutes—recommended.
    • Chicken thighs at 425°F convection or 450°F conventional—about 30-35 minutes—recommended.

    Times are approximate and are provided for planning only. Cook to a final internal temperature of 185° and use an instant-read thermometer or meat thermometer.

    ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

    🐓Chicken Thighs

    This recipe assumes bone-in and skin-on chicken thighs. Just trim any loose fat and pat dry.

    If using skinless boneless chicken thighs, give them a brush of vegetable or olive oil. They will tend to be smaller and thinner, and there is no bone to absorb heat. Cooking time will be faster, generally by 5-10 minutes. But remember, you are cooking to a final internal temperature of 185°+ and not by time.

    Seasoning tips

    • For seasoning, a good sprinkle of kosher salt and black pepper will be enough. I usually use All Purpose Seasoning - 7:2:1 and 7:2:2.
    • Feel free to season to your taste. Typical seasonings include paprika, oregano, thyme, Italian spice mix, poultry seasoning, garlic powder, onion powder, and other spice rubs.
    • To make great baked BBQ chicken thighs, skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes of cooking.

    🌡️The best final internal temperature

    The best final internal temperature for chicken thighs is 185°+. You are melting some connective tissue, and cooking up to 195° will still be okay, according to American Test Kitchen (subscription required).

    The USDA's minimum safe internal temperature is 165°. But there is a difference between safe and done. Pork butt is safe at 145°, but you sure won't want your pulled pork to be cooked to 145°F. It would be terrible. 165° is perfect for white meat like chicken breasts, but dark meat with connective tissue will still be stringy and tough.

    ❓FAQs

    Should chicken thighs be covered while baked in the oven?

    No. It will interfere with the crisping of the skin. So no aluminum foil or lids.

    Should I brush the chicken thighs with oil?

    It is not needed, and I don't. Thighs are high in fat, and that will generally be enough. But you can, and the skin will still be crispy but a little thicker and with a different texture. So brush a few and see which you like.

    Why use a baking rack for baking chicken thighs?

    A baking rack is highly recommended. There will be rendered fat drainage, and the rack will get the thighs out of the drainage for better texture. You can cook this without a rack, but you will be happier with a rack.

    Use the rack on a baking tray with sides since there is drainage during cooking. Add aluminum foil to help clean up.

    Can I bake chicken thighs in a toaster oven?

    Most toaster ovens will be able to cook chicken thighs. The oven must have a controlled higher temperature and account for drainage. And like in bigger ovens, you are cooking to a final internal temperature and never by time.

    What to do about smoking ovens?

    Smoking ovens have been an issue for some due to high temp cooking. I haven’t had a problem, BUT it is probably related to multiple factors.

    1) If there is trimmable fat, trim it.
    2) Use a pan with some side to keep any splatter contained.
    3) If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection entirely.
    4) You could turn down the oven by 25°-50°. This will increase the cooking time some and may cause some drying out. Remember to cook to an endpoint, not by time.
    5) The oven should be clean, so the smoke isn’t coming from a previous splatter.
    6) Adding some water to the pan under the rack will prevent the smoking issue. It will cool the fat when it drips. This always works, but the moisture may interfere with some crispiness.

    Serving and Leftovers

    Serve with macaroni and cheese, French fries or other potato dishes, and vegetables like a fresh salad, green beans, carrots, or peas.

    Store leftovers sealed in an airtight container in the refrigerator for 4 days or frozen for 3-4 months.

    To reheat leftovers, thaw overnight in the refrigerator if frozen. Leftovers will have a much better texture when reheated in the oven at 350° for about 15 minutes. An air fryer works well, also. A microwave can be used but tend to adversely affect the texture.

    📖Related Chicken Recipes

    Oven Baked Chicken Legs—Quick and Easy

    Grilled Chicken Drumsticks —Quick and Easy

    Easy Grilled Chicken Thighs

    Chicken for a Hundred

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    chicken thighs on a plate with seasoning

    Preheat oven to 425°F convection. If you don't have convection, use 450°F.

    trimming chicken thigh on a black board

    Pat dry the chicken with paper towels. Trim off any loose skin with no meat. Also, remove any fat that is easily removed. Rinsing chicken is no longer recommended due to the health risks of splattering the work area. See Chicken… To Rinse or Not To Rinse? for more information.

    spraying a rack on a tray with PAM

    Prep a baking sheet by lining it with aluminum foil, and add a rack and a heavy coat of PAM cooking spray.

    sprinkling chicken thighs with seaoning

    Place thighs skin down and sprinkle lightly with the spices of your choice. Flip and tuck in any thin parts underneath and sprinkle the skin side. Just coarse salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.

    cooked chicken thighs on the baking tray

    With skin side up, bake until internal temp of 185°F—about 30-35 minutes of cooking time. Rest for 5 minutes or more before serving.

    full plate of chicken thighs
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    Recipe

    Large plage of chicken thighs

    Oven Baked Chicken Thighs

    From Dan Mikesell AKA DrDan
    Perfect Baked Chicken Thighs have delicious crispy skin with a tender and moist inside. Only a short prep, then bake for 30 minutes in your oven. Your chicken dinner has never been so easy.
    Tap to leave a Rating
    4.30 from 603 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 2 servings

    Ingredients

    US Customary - Convert to Metric
    • chicken thighs - do as many as you want
    • coarse salt and pepper to taste - or seasoning of your choice
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425°F convection. If you don't have convection, use 450°F.
      chicken thighs on a plate with seasoning
    • Pat dry the chicken with paper towels. Trim off any loose skin with no meat. Also, remove any fat that is easily removed.
      trimming chicken thigh on a black board
    • Prep a baking sheet by lining it with aluminum foil, and add a rack and a heavy coat of PAM cooking spray.
      spraying a rack on a tray with PAM
    • Place thighs skin down and sprinkle lightly with the spices of your choice. Flip and tuck in any thin parts underneath and sprinkle the skin side. Just coarse salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.
      sprinkling chicken thighs with seaoning
    • With skin side up, bake until internal temp of 185°F—about 30-35 minutes of cooking time. Rest for 5 minutes or more before serving.
      cooked chicken thighs on the baking tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. DO NOT SKIP THE PAT DRY, or you will not have crispy skin.
    2. Trim off any trimmable fat or extra skin.
    3. Get the thighs up on a rack to let the rendered fat drain. It also gets them out of the drained fat. You can do this without a rack, but it is nicer with a rack.
    4. Cook at high temp and use a thermometer to be sure you get to 185°+. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
    5. A convection oven is recommended but not required. Options for other oven temperatures are in the blog post above.
    6. Spice as you want. I often add a touch of Cayenne.
    7. Scale to any amount you need.
    8. This recipe can also be done in a toaster oven or an air fryer which is just a small convection oven.
    9. Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes to make great oven-baked BBQ thighs.
    Always cook to a final internal temperature. Please, never by time alone.
    Smoking ovens have been an issue for some due to high temp cooking. I haven’t had a problem, BUT it is probably related to multiple factors.
    1. If there is trimmable fat, trim it.
    2. Use a pan with some side to keep any splatter contained.
    3. If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection entirely.
    4. You could turn down the oven by 25°-50°. This will increase the cooking time some and may cause some drying out. Remember to cook to an endpoint, not by time.
    5. The oven should be clean so the smoke isn’t coming from a previous splatter.
    6. Adding some water to the pan under the rack will prevent the smoking issue. It will cool the fat when it drips. This always works, but the moisture may interfere with some crispiness.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Oven Baked Chicken Thighs
    Amount Per Serving
    Calories 245 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 4g20%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 92mg31%
    Sodium 686mg29%
    Potassium 220mg6%
    Protein 25g50%
    Vitamin A 150IU3%
    Calcium 10mg1%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors Note: Originally Published January 24, 2014. This recipe is part of my family of chicken recipes. There have been updating photos and added information since the original version.

    Molly and Lilly with pink puppy

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    1. Robert Powers

      September 28, 2019 at 4:35 pm

      5 stars
      Hey Dan

      Tried this 4 years ago. It’s my go to comfort food. Just so much easier and neater than frying.

      Thanks again.

      Your awesome.

      Rob

      Reply
    2. CLP

      September 10, 2019 at 5:48 pm

      5 stars
      Since I came across this recipe & pinned it well over a year ago, it's my "go to" for plump, juicy, CRISPY thighs-( especially when I sprinkle with a pepper blend I came across in N'Orleans called "Slap Ya Mamma"...much appreciated!

      Reply
    3. drew sauder

      June 15, 2019 at 1:52 pm

      I am a very lazy cook on a budget. So I make them way different. I season them before I freeze them, I was told that doing it that way, the seasoning is pulled into the meat as it freezes. Then I defrost in hot water, don't worry about the seasoning, it has done it's job. I then put it in a baking dish, with Spaghetti sauce. cook most of the way through, then throw a slice of Parmesan cheese on top, spoon some spaghetti sauce over the top. and it is like chicken Parmesan well kind of. The other non related trick, is to cook it in cream of mushroom soup, brown chicken first to remove the oil, that could curdle the cream. But I know a little off topic, Just thought I would share difference varieties, so you don't get board. Oh I find with Pork chops, season them with just salt and pepper before freezing. They are much more tender that way. The salts breaks down the fibre of the meat to make them juicy. This way lower priced chops taste like the more expensive cuts. Happy savings and eating everyone

      Reply
      • Kidd

        December 12, 2019 at 1:31 pm

        Thanks about the tenderness on pork chops.. I didn’t know that

    4. Svend

      June 08, 2019 at 1:37 pm

      5 stars
      Best ever chicken thigh recipe!

      Reply
      • Dan Mikesell AKA DrDan

        June 08, 2019 at 6:46 pm

        Hi Svend,
        Welcome to the site.
        I do love simple recipes like this.
        Thanks for the note and rating.
        Dan

      • Tap Into Yourself

        September 15, 2019 at 2:00 pm

        5 stars
        Agreed! Tastiest and *easiest* crispy chicken leg-quarter recipe ever! Thank you for making my meal prep so much easier, Dr Dan.

      • Candice Grubbs

        August 14, 2020 at 10:51 pm

        4 stars
        well, i made ten thighs...lol
        So is taking a bit longer. Glad i have my handy dandy thermometer. I did some cayenne. We will see if the kids can hang... they liked it, but i shouldve seasoned a bit more. I cooked like 45 min and did bbq sauce for 5 more min. They came out at just past 180 degrees.

    5. Jeanette

      May 19, 2019 at 8:53 pm

      5 stars
      Easy and looks and tastes great! Crispy skin and juicy meat

      Reply
    6. Catmac

      April 06, 2019 at 8:16 pm

      5 stars
      I made this chicken tonight with well priced chicken thighs. (SCORE!!!!$7.68 for 12 chicken thighs) I trimmed the fat. I hate that big long chunk of fat on the thigh. It never occurred to me to just cut it off 🙄 I patted them dry after trimming, salt, peppered and cayenne peppered them before theiwing them in my preheated 400° oven on convection for 30 minutes. DELICIOUS!!! THANK YOU!!! This will be a staple at our table now!! 👏👏

      Reply
      • Dan Mikesell AKA DrDan

        April 07, 2019 at 11:17 pm

        Hi Catmac,
        Welcome to the blog.
        Glad you enjoyed the recipe. I do like simple things. People complicate things like this too much.
        Thanks for the note and rating.
        Dan

    7. Heather C.

      March 24, 2019 at 10:43 pm

      5 stars
      I discovered this gem of a recipe about 2 years ago or so and it has genuinely had a significant increase in the quality of my chicken dinners (which, by the way, it’s just my husband & I—no children—and we’re on a budget lol. So we have chicken thighs *very* often)! Since the first time I applied this recipe (in particular the high oven temp, but much quicker cook time compared to how I used to bake chicken), my husband always refers to my BBQ oven-baked chicken thighs as his “beloved favorite” ❤️ I’ve got to say that I’ve never had more tender & juicy chicken before discovering your recipe! And now I’m a huge fan and follower of your 101 cooking for two page! So, on behalf of my husband and I, thank you so much for spreading your amazing cooking tips that will last me a lifetime!! xoxo

      Reply
      • Dan Mikesell AKA DrDan

        March 24, 2019 at 11:10 pm

        Hi Heather,
        Glad you enjoy the thigh recipe. It is part of the family of chicken recipes which are the core of the blog. I do love simple recipes like this.
        Thanks so much for the rating and the comment. It makes my day.
        Dan

    8. mark b

      March 18, 2019 at 6:11 pm

      5 stars
      DrDan, you are THE man. Very much enjoy all of your recipes. Thank you.

      Reply
      • Dan Mikesell AKA DrDan

        March 18, 2019 at 8:53 pm

        Hi Mark,

        Welcome to the blog.

        Glad you enjoyed this and the other recipes.

        Thanks for the note and rating.

        Dan

    9. Shirley

      February 26, 2019 at 10:20 am

      I made this last night with Kirkland organic bone-in thighs. I used the spice recipe for the crispy baked breasts and it was very tasty! I followed recipe instructions exactly and they turned out great. It did take the extra time to cook the bone-in (45+ minutes on larger pieces) to get to the 185 temp at the bone (I agree an under-cooked chicken thigh is plain yucky). I used a deep cake pain lined with foil for easy clean up, added water, rack, and baked the chicken. Turned out great. Love the tip on adding the water to reduce smoking.

      Reply
      • DrDan

        March 04, 2019 at 3:58 pm

        Hi Shirley,
        Welcome to the blog and sorry for the delayed reply.
        It is amazing how easy this is. Glad you enjoyed the recipe.
        Thanks for the note.
        Dan

    10. Sherry

      January 23, 2019 at 6:06 pm

      I made this chicken tonight and followed your directions, high temp, on a rack , pat the chicken dry and add my own seasonings. I used lemon pepper , season salt, paprika, pepper and garlic salt - I shook a little of each spice on the skin of the chicken. This was delicious! I am not used to cooking chicken at the high temp in my convection oven and was wondering if it would overcook. It was cooked perfectly after 30 -33 minutes , I did check the internal temp and it was around the temp you recommended. The chicken was moist and tasty.

      Reply
      • DrDan

        January 23, 2019 at 7:28 pm

        Hi Sherry,
        Welcome to the blog.
        I used Lemon Pepper on almost everything for many years. I think I got burnout and I don't think I even have any in the house. Maybe it is time again.
        The high-temperature thing does work very nicely. And I know it is a bit odd but combined with a rack, it delivers solid repeatable results.
        Thanks for the note.
        Dan

    11. Aleah

      January 12, 2019 at 7:32 pm

      Would this recipe work with out the rack?

      Reply
      • DrDan

        January 12, 2019 at 8:17 pm

        Hi Aleah,
        Welcome to the blog.
        It would work but there is a fair amount of fatty drainage that they will be setting in. So I think the rack is a good thing here.
        Dan

    12. B> Fleming

      January 05, 2019 at 7:07 pm

      This was just what I was looking for; a simple, SIMPLE recipe without sauces, and a whole lot of preparation found on every other online site. And the advice is on and to the point.
      Thank you!

      Reply
      • DrDan

        January 05, 2019 at 7:52 pm

        Welcome to the blog.
        I do love simple things. Then if somebody wants to fancy it with special sauces etc, it should still work well.
        Thanks for the note.
        Dan

      • Cathie Duff

        January 10, 2019 at 7:39 pm

        Baking chicken thighs at a high temp has changed my life -- I am generally cooking for one, but by freezing each thigh separately i can have a yummy meal by myself or feed six the same effort. And they are perfect everytime.

      • DrDan

        January 11, 2019 at 7:02 pm

        Hi Cathie,
        Welcome to the blog.
        Glad it works well for you. It is surprising how much the change in cooking temperature helps.
        Thanks for the note.
        Dan

    13. Jamie Gronley

      January 02, 2019 at 11:23 pm

      Going go give this a shot! Then, heading over to your homemade spice page. Recovering from stroke so looking to keep things simple along with ingredients I have here at home! This recipe sounds wonderful!
      And, HUUUGE ANIMAL LOVER HERE! Love the pup pics!

      Reply
      • DrDan

        January 02, 2019 at 11:30 pm

        Hi Jamie,
        Welcome to the blog. Hopefully, my simplistic (lazy?) approach to cooking fits your needs. Watch the salt if you are on a sodium restriction diet and use my seasoning. Just use the seasoning of your choice.
        Molly and Lilly say Hi.
        Thanks for the note.
        Dan

    14. Adam

      December 11, 2018 at 9:15 pm

      I too added a pinch of smoked paprika, it added a nice flavor layer and some color. Like some of the other readers, this was my first whack at the convection feature, it turned out perfectly (8 pieces) at 35 minutes. Skin was nice and crispy, and the meat was juicy and tender. I ended up brining them for 24 hours, (my wife had to postpone dinner plans due to work so I figured why not?) do you have any comment on that? Do you think it makes much of a difference or are these always pretty tender and juicy right out of the butcher paper? I don’t always have that much time on my hands with two little ones, a yellow lab, and a cat.

      Reply
      • DrDan

        December 11, 2018 at 10:10 pm

        Hi Adam,

        Welcome to the blog.

        The convection does help crisp it up more. So definitely worth using if you have it.

        On to the brining. There are some that will say brining for more the 6 hours on chicken is too long.

        Most experts disagree and I believe they are right. You are good at 1 day and 2 days may be the max. But we do turkey for 24 hours all the time and 2 days frequently.

        Did it help the tenderness? For sure it did. But over 12 hours is probably doesn't change things much.

        You will get most of the effect in first 2 hours and really get fairly good effect in 30-40 minutes with chicken that is not too thick.

        But chicken thighs are really good without brining. So try both ways.

        Thanks for the note.

        Dan

    15. Kim

      December 09, 2018 at 7:48 pm

      If I'm using confection back what temperature and about how long

      Reply
      • DrDan

        December 09, 2018 at 8:08 pm

        Hi Kim,

        Welcome to the blog.

        If by confection you mean convection then that is what the recipe is written for. So at 425 convection, it will be about 30 minutes. If you mean conventional (no fan), I would still do 425 since 450 tends to smoke a lot. It will take about 5 minutes longer.

        Remember you are cooking to a final internal temperature, 185 degrees here, and not by time alone. There are variables of your oven, thickness of the chicken and exact starting temperature of the chicken.

        Hope that helps. You will find more discussion in the body of the post.

        Dan

      • Kim

        December 10, 2018 at 6:17 pm

        Thank you. Sorry for all the spelling errors. Crazy what a couple of glasses of wine will do 😂 going to try the thighs tonight !!!

    16. Patricia Stickler

      December 06, 2018 at 1:13 pm

      What is 7:2:1 or 7:2:2? Just curious. I have never heard of that.
      Thank you

      Reply
      • DrDan

        December 06, 2018 at 3:02 pm

        Hi Patricia,
        Welcome to the blog.
        Those are homemade seasonings. They are linked in the post. It is 7 parts kosher salt, 2 parts pepper and 1 or 2 parts of granular garlic. Here is a link https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/

        Dan

    17. MaryKate

      December 01, 2018 at 6:08 pm

      Photos of the dogs ruined the recipe

      Reply
      • DrDan

        December 01, 2018 at 6:20 pm

        Ok, complaint #3 out of 7000 comments. All recipes have dog pictures so it will take months to fix...

        I think I will just leave this here for now...

        DrDan

    18. Carolyn David

      November 23, 2018 at 7:31 pm

      I've made these thighs many times using your recipe and tips, (especially about trimming excess fat and putting water in the pan) and they always come out delicious! I sometimes sprinkle sesame seeds on them if I'm feeling creative! Overall, I'm not much of a cook, so having this sure-fire winner is a big help to me.
      Thanks, and a wag of the tail to your gorgeous dogs.

      Reply
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