Simply apply olive oil and spices to the thighs and bake them for 30 minutes in the oven. It’s as easy as can be and so delicious. Chicken is easy and affordable, but it can get boring, especially when you make it often, as I do. That’s why I’m always trying new ways to make it more interesting. This recipe is amazing. It’s full of flavor! I make it often because it has a winning combination of a truly easy recipe that’s also delicious. Even the leftovers are good, although I prefer to enjoy them cold rather than risk drying the chicken out when reheating it.
Ingredients
Variations
Instructions
Storing Leftovers
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Fresh chicken: I use boneless, skinless chicken thighs in this recipe. It’s one of my favorite chicken parts because it’s cheap, readily available, easy to cook and eat, and wonderfully juicy! Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. But it won’t be as flavorful as olive oil. To season: I use quite a few spices and recommend using them all. They add wonderful flavor! I use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
You can also use melted butter or ghee instead of olive oil. Melted butter is especially good. You can use salted or unsalted butter - I tried both, and both work equally well. Sometimes, when I’m feeling especially lazy, I spray the thighs with olive oil and sprinkle them with a teaspoon of kosher salt and a tablespoon of Italian seasoning. While not as good as the original recipe, they are very flavorful, and it’s a fun variation my family enjoys. Here’s a photo that shows what this version looks like: Your first step is to place the chicken pieces in a large bowl and add olive oil and spices. I use my hands to ensure the thighs are well-coated: Bake the chicken in a 400°F oven until cooked through. Depending on how hot your oven is, this should take about 30 minutes.
Baked shiitake mushrooms Zucchini casserole Broccoli tots Jicama fries Roasted asparagus Roasted carrots Roasted cabbage Mini peppers
It also pairs well with easy stovetop side dishes like creamed spinach (shown in the photo below), zucchini noodles, and sauteed mushrooms.
I usually shred them and add them, cold, to a salad such as this arugula salad.
If you’d like to reheat them, it’s best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
