Easy Baked Chicken Thighs

Baked chicken thighs are so ridiculously easy to make…and they taste great, too! I don't know why Americans are so obsessed with chicken breast. It's expensive, dry, and flavorless in comparison.

Recipe:

1. Preheat oven to 350F.

2. Using a fork or kitchen tongs, and being mindful to clean any tool, body part, or surface that had gets raw chicken on it, transfer as many chicken thighs as you want to cook into an even layer in an oven-safe vessel.

3. Season the chicken on both sides with spices of your choice. (Or just use salt.)

4. Bake the chicken for 40 minutes. Carefully remove from the oven using hot pads or oven mitts, then test for doneness either with a thermometer (to 185 degrees F) or by cutting into the biggest thigh with a knife to see if the juices run clear. If there's any doubt, cook the chicken longer.

To reheat leftover chicken:

Leftover baked chicken thighs will last up to 5 days in a sealed container in the fridge. You can either eat them cold, pick off the meat and put it in salads or burritos or anything else, or you can reheat them and eat them as chicken thighs.

Microwave:
Stick on a plate and microwave on high for 2-3 minutes. This will vary depending on your microwave, the size of the thigh, and how hot you like your thighs. They might pop in the microwave. Don't freak out. The skin will be a little flabby, but it's still edible. This method is great if you're in a hurry.

Oven:
This makes for much tastier reheated chicken, but it takes much longer. Preheat the oven to 350, stick the cold leftover chicken thigh in an oven-safe pan, and bake for 15-20 minutes or until the skin is crisp, it smells great, and you can hear it sizzling when you open the oven door.

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Видео Easy Baked Chicken Thighs канала Sarah Loves Food