Kitchen notes · a little help before you start
Easy Baked Chicken Thighs
Easy Baked Chicken Thighs is made with chicken thighs and smoked paprika.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Watch the broiling step
Follow the broiling stage and its stated finish check.
Get to know the ingredients
chicken thighs (bone-in skin on)
In the method: Pat the chicken dry with paper towel.
smoked paprika (or more, to taste)
In the method: Sprinkle the smoked paprika on the skin (and then rub it on).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds chicken thighs (bone-in skin on)Ingredient note
Source: 2-3 tablespoons olive oil; upper source range endpoint used for shopping.Ingredient note
Source seasoning: Salt & pepper (to taste)Ingredient note
Source seasoning: Salt & pepper (to taste)Ingredient note
Source: 1/2 teaspoon smoked paprika (or more, to taste)
How to make it
0 of 4 steps completeMake room for Easy Baked Chicken Thighs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Let the chicken thighs rest for 5-10 minutes prior to serving them (this ensures they will be juicy and tender).
A little more help as you go
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Include the drying step
Pat the ingredient dry where the method directs.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat the oven to 400F and move the rack to the middle position.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Bake, uncovered, skin side up, for 35-40 minutes or until cooked through.
Is there another preparation step to plan for?
Have the final topping or garnish ready for its specified step.
Additional recipe notes
2 pounds of chicken thighs serves 4-6 depending on how much people eat/what you serve them with. Cook as many as you need. If chicken thighs are on the small side, test doneness after 25-30 minutes. Go up to 45 minutes before testing doneness if the chicken thighs are very large. Chicken thighs become tender with an internal temperature of 175F, so it’s always best to use an instant read thermometer to take the guesswork out. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.