Juicy Baked Chicken Thighs Recipe W Chicken Rub

I’ve said this before, but you can not go wrong with chicken thighs. They are convenient, affordable, and forgiving–you don’t have to watch the pan like hawk to get good results. And you can really play up the flavor, from cilantro lime chicken to Greek chicken, chicken cacciatore, baharat chicken, and today’s oven baked chicken thighs, which is one of my personal favorites!

What I love about these oven baked chicken thighs

This is chicken thighs recipe I can totally get behind. First, it’s easy to make in just one pan or baking dish. It is also the juiciest baked chicken recipe you’ll try. Every bite is tender and succulent, it is hard to stop eating! The star of this recipe tough is the bold chicken rub made of a few pantry staples including tomato paste, fresh garlic, and a few warm spices including cumin and smoked paprika (or sweet paprika, if you prefer). The rub gives the chicken thighs a beautiful, mouth-watering color AND quickly infuses them with big smoky, warm flavors without the need to marinate! That’s right, you do not need to budget time for the chicken to marinate, once you coat the pieces with the rub, you can stick them right in the oven to bake!

The chicken rub

Here is what you need to make the rub:

Tomato paste: this is where the beautiful mouth-watering color on your chicken will come from. Tomato paste is also a great way to add some umami. I used 5 tablespoons of tomato paste. A good extra virgin olive oil. EVOO here will add depth and richness to the chicken rub and will make it easily spreadable (you want to make sure to get that rub evenly all over the chicken). A good-tasting oil can make all the difference here too, and you only need 1/3 cup (the oils I use are available at our online shop here). Citrus. I used juice of 1 lemon for brightness and a bit of tang. Garlic. My preference for this is fresh garlic, I used 4 large garlic cloves, minced (not shy with our garlic over here. It is all the flavor!) Spices: 1 teaspoon of each dried oregano, smoked paprika, cumin, and black pepper. I love the smoky, warm, and rich tones the combination of these four spices provide. You can also try sweet paprika, in place of the smoked. And if you like a little spicy kick, you can add a pinch of cayenne or a bit of Aleppo-style pepper to the rub.

How to cook chicken thighs in the oven

This delicious oven baked chicken thigh recipe will quickly become your go-to, and it takes just a few simple steps (the print-friendly recipe is just below):

Season the chicken well with kosher saltPat 8 chicken thighs dry. When you season, make sure to apply kosher salt on both sides of the chicken pieces and also underneath the skin. Because many of us do not eat the skin, it is important to apply the seasoning underneath the skin. Set the chicken aside for a little bit while you prepare the rub. Make the chicken rubTo make this wet rub, combine 5 tablespoons of tomato paste, 1/3 cup good extra virgin olive oil, and juice of 1 lemon. Add 4 minced garlic cloves, and 1 teaspoon each dry oregano, smoked paprika, cumin, and black pepper. Mix well. The rub will be thick but spreadable. Apply the rub to the chicken Like you did with the salt, apply the rub all over the chicken pieces, making sure you get underneath the skins for best flavor. Assemble and bake Lightly brush the bottom of a large 9″ x 13″ baking dish with olive oil. Arrange some onion slices on the bottom of the dish to act as a bed for your chicken. Arrange the chicken on top of the onions. And for fun, insert some onion and tomato slices between the arranged chicken thighs (as the chicken cooks, the tomatoes and onions will release some juices, imparting even more flavor)! Bake on the middle rack of a 425 degrees F heated-oven for about 40 minutes or until the chicken is fully cooked through. I like to put it under the broiler for a couple of minutes to get golden brown crispy skins.

How long to cook chicken thighs?

In a higher heated oven set at 400 to 425 degrees F, baked chicken thighs will cook in about 40 minutes or so. The chicken is done when its juices run clear and skins gain a nice golden brown color. To be sure, use an instant read thermometer to determine if your chicken is ready; the internal temperature of the cooked chicken should register at 165 degrees F at the thickest part.

Do you need to flip the chicken thighs over when baking?

I do not flip the thighs over for this baked chicken recipe, you do not need to. It is baked uncovered, and so the skin on the chicken thigh should gain some good color as they bake. And If you find that the skins need more color, it’s not a bad idea to use the broiler for a minute or two.

Can I make this with chicken breasts instead?

Yes, you absolutely can try baked chicken breast instead. Adjust the oven temperature to 375 degrees F and bake for 30 to 35 minutes. Watch closely as chicken breasts can dry out if left too long. Use the broiler briefly if the skins need a little more color. Again, the internal temperature of cooked chicken should register at 165 degrees F at the thickest part.

How to reheat chicken without drying out?

If you have leftover baked chicken thighs, they should be stored in the fridge in a tight-lid glass container. They will keep well for 3 to 4 nights. To reheat chicken, I like to use the oven set on a medium temperature like 325 degrees F. If you need to, add a little bit of liquid to the pan (water or broth) then cover with foil and heat until warmed through.