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#Cook chicken thighs skin#

When it comes to white meat, there are a few flavor combos that always work, and one of our favorites has got to be chicken and lemon. We’ve got 21 sheet-pan chicken dinners here to get you started-once you’ve got the technique down, use them as inspiration to make your nights easier again and again. One Dutch oven is good, but one sheet pan to cook everything from the chicken to the sides? Now that’s GREAT. The only thing that makes it better is when you can make the whole thing on just one pan.

We call for stone ground mustard in this recipe because we love the gritty texture.We’re all about a chicken dinner, whether it’s a weeknight or a special occasion.

Add some spices to the chicken thighs before searing them for even more added flavor like smoked paprika, Italian seasoning, cumin or garlic powder.

You may need to add a few minutes to the overall baking time, but that’s it! You can also use a baking dish instead of a skillet if you take this route.

#Cook chicken thighs skin#

We mentioned above that searing the thighs before baking them will help the skin stay crispy, but if that isn’t important to you and you want to save a bit of time and effort you can definitely just bake the thighs in the sauce without searing them.Boneless, skinless (or bone-in and skin-on) chicken breast can also be used in this recipe, just reduce the baking time by 15-20 minutes.You can use boneless skinless chicken thighs if you prefer, just reduce the baking time by about 10 minutes.Variations for our Baked Chicken Thighs Recipe To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through. To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. Bake at 350˚F for 10 to 15 minutes or until just heated through. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. This dish will keep for up to 3 days stored in an airtight container in the refrigerator. Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs Storing and Reheating If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.

Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.

Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.

If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs.

This will render some of the fat as well as help the skin get nice and crispy.

We love searing the thighs before pouring the sauce over them and baking.

Tips and Tricks for Oven Baked Chicken Thigh Success

I usually bake boneless chicken thighs at 375˚F for 25 to 30 minutes, after searing them off. Again, they’re more forgiving so if you end up baking them for up to an hour, you should still be okay without the meat getting dry or tough.įor baked boneless chicken thighs, you need less time. I generally say it’s a good idea to bake chicken thighs (that are bone-in) at 375˚F for at least 30-40 minutes, after searing them, to make sure they’re completely cooked through. Since chicken thighs are dark meat, they are more forgiving when it comes to cooking than chicken breasts.