One-Pan Crispy Chicken Thighs

by MacroMeals
Prep: 10m
Cook: 30m
poultry
One-Pan Crispy Chicken Thighs - Image

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Ingredients
Servings:6
6bone-in chicken thighs
2tbspolive oil
2tspgarlic powder
2tspfresh thyme
1tspsea salt
1tsppaprika
1tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep the chicken

    Preheat the oven to 425°F. Pat the chicken thighs completely dry with paper towels — this is the step that actually gets you crispy skin, so don't skip it. Place the thighs on a rimmed baking sheet and drizzle with olive oil.

  1. 2

    Season

    Combine the garlic powder, thyme, sea salt, paprika, and pepper in a small bowl. Rub the mixture all over the chicken thighs, skin and all.

  2. 3

    Bake

    Bake uncovered until a thermometer inserted into the thickest part of the thigh reads 170-175°F, about 25-30 minutes. Let rest a few minutes before serving, then sprinkle with extra fresh thyme if you've got it.

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One-Pan Crispy Chicken Thighs

Created by: MacroMeals

Prep Time: 10m
Cook Time: 30m
Servings: 6

Ingredients

  • 6 bone-in chicken thighs
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp fresh thyme
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1 tsp black pepper

Instructions

  1. Prep the chickenPreheat the oven to 425°F. Pat the chicken thighs completely dry with paper towels — this is the step that actually gets you crispy skin, so don't skip it. Place the thighs on a rimmed baking sheet and drizzle with olive oil.
  2. SeasonCombine the garlic powder, thyme, sea salt, paprika, and pepper in a small bowl. Rub the mixture all over the chicken thighs, skin and all.
  3. BakeBake uncovered until a thermometer inserted into the thickest part of the thigh reads 170-175°F, about 25-30 minutes. Let rest a few minutes before serving, then sprinkle with extra fresh thyme if you've got it.

Notes & Tips

Six ingredients, one pan, ~23g protein per thigh -- this is the kind of dinner that takes almost no effort but still hits your numbers. Bone-in, skin-on thighs are non-negotiable here: the skin crisps up in the oven and keeps the meat from drying out. If you're tracking closely, boneless skinless thighs work too -- just pull them a few minutes earlier since they cook faster. Pair with rice and something green for a complete plate.