Deliciously crispy skin and juicy inside, oven baked chicken thighs have it all. They are quick, economical, tasty, and require almost no skill — a great recipe for two or a crowd. Just one pan and a bit of seasoning will get you some of the best baked chicken you will ever taste.
7:2:1 or 7:2:2 Seasoningor kosher salt and pepper to taste
Preheat oven to 425°F convection. Pat dry the chicken.
Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM. If you don't have a rack, you can still do this but it will not be as nice.
Place thighs skin down and sprinkle lightly with the spices of your choice. I went with my homemade 7:2:2 seasoning. If you don't have that then just a little salt and pepper to taste. A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
With skin side up, bake until internal temp of 180 to 185°F. About 30 minutes of cooking time. Rest for 5 minutes or more before serving.
DO NOT SKIP THE PAT DRY or you will not have crispy skin.
Trim off any trimmable fat.
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.
Cook at high temp and use a thermometer to be sure you get to 185°F. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
Options for other oven temperatures are in the blog post above.
Spice as you want. I often add a touch of Cayenne.
You can find my seasoning at https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
Scale to any amount you need.
Skip the seasoning and brush with your favorite BBQ sauce 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.
If there is trimmable fat, trim it.
Use a pan with some side on it to keep any splatter contained.
If your oven has convection roast and convection bake, use the bake mode.
You could turn down the oven by 25-50 degrees. This will increase the cooking time some and may prone to drying out some. Remember to cook to an endpoint, not by time.
Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
Some water in the pan under the rack will prevent the smoking issue. It will cool the fat when it drips.
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