Batch-Cooked Chicken Thighs (Print Version)
Juicy chicken thighs roasted in bulk, ideal for meal prep and flexible for various main dishes.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3 lbs)
→ Marinade
02 - 2 tablespoons olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1½ teaspoons garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried thyme
08 - ½ teaspoon onion powder
→ Optional Garnish
09 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs thoroughly dry using paper towels and transfer to a large mixing bowl.
03 - Drizzle chicken thighs with olive oil. Sprinkle salt, pepper, garlic powder, smoked paprika, thyme, and onion powder evenly over the meat. Toss to ensure uniform coating.
04 - Place chicken thighs skin side up on the prepared baking sheet, spacing them apart for optimal roasting.
05 - Roast in the oven for 35 minutes, or until skin is golden and the internal temperature reaches 165°F.
06 - If desired, broil chicken thighs for 2 to 3 minutes for an extra crispy skin.
07 - Allow the chicken to rest for 5 minutes before serving or storing. Optionally, garnish with chopped parsley.
# Expert Tips:
01 -
- Easy meal prep for lunches and dinners
- Uses everyday pantry spices for maximum flavor
- Great for gluten-free and dairy-free diets
- Consistently moist results every time
02 -
- Rich source of protein and healthy fats
- Perfect for batch cooking and weekly meal prep
- Adaptable to many spice blends and cuisines
03 -
- Never skip drying the chicken skin before roasting
- Invest in a good instant-read thermometer for perfect doneness
- Try broiling for crispy skin but watch closely to avoid burning