Baked Chicken Thighs for One
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Two bone-in chicken thighs rubbed with a simple garlic, onion, and paprika seasoning and roasted until the skin is crisp.
Ingredients
- 2 bone-in skin-on chicken thighs
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ¼ tsp dried oregano
- ¼ tsp kosher salt
- ⅛ tsp coarsely ground black pepper
- 1½ tsp olive oil
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 400°F. Pat the chicken thighs completely dry.
- Mix the garlic powder, onion powder, paprika, oregano, salt, and pepper. Set aside ¼ teaspoon of the seasoning, and stir the olive oil into the rest.
- Rub the seasoned oil all over the chicken, working some of it under the skin.
- Set the thighs on a wire rack over a rimmed baking sheet and sprinkle the skin with the seasoning you set aside.
- Roast for 30 to 35 minutes, until the thickest part reaches about 170°F. Let the chicken rest for 5 minutes before serving.
Notes
This makes 2 thighs. A wire rack helps the skin crisp, but the thighs can go right on the baking sheet.
Nutrition
Serving: 242g | Calories: 580kcal | Carbohydrates: 3.3g | Protein: 39g | Fat: 45g | Saturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 778mg | Potassium: 520mg | Fiber: 0.7g | Sugar: 0.2g | Vitamin A: 467IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bone-in counted as raw chicken thigh, meat and skin (about 115 g each without the bone). Brands and portions vary, so use it only as an approximation.