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–+ servings
Four perfectly roasted, crispy chicken thighs seasoned with herbs served on a white plate.

What I Cook When I Crave Chicken Thigh Recipes

I remember the first time I experimented with chicken thighs. My son was sick, and I wanted something comforting and nutritious. I used pantry staples like herbs, garlic, and citrus. As the chicken roasted, the aroma filled our home and lifted his spirits. That dish became a family staple, reminding me how cooking with care brings comfort and joy.
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Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Brining Time 4 hours
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spice Mixture
  • 1.5 teaspoons light brown sugar, packed
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • To taste Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Chicken
  • 8 bone-in, skin-on chicken thighs about 3 pounds, patted completely dry
For Serving
  • 2 tablespoons chopped chives

Equipment

  • Large bowl
  • 9-by-13-inch flameproof baking dish
  • Foil

Method
 

  1. Combine the sugar, paprika, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper in a large bowl.
  2. Toss the chicken in the spice mixture until coated.
  3. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish.
  4. Cover the dish with foil and refrigerate for at least 4 hours or up to overnight.
  5. Preheat your oven to 300 degrees F.
  6. Bake until the chicken is moist and falling off the bone, about 2 hours.
  7. Remove the baking dish from the oven and take off the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve it.
  8. Turn the oven setting to broil.
  9. Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes.
  10. Sprinkle the chicken with the chives and serve with the reserved pan juices.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 40gFat: 30gSaturated Fat: 10gCholesterol: 150mgSodium: 500mgFiber: 1gSugar: 2g

Notes

This recipe is naturally gluten-free. The long, slow bake keeps the meat tender, and the final broil gives you the crispy skin you want.

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