These Baked Chicken Thighs are juicy, flavorful, and versatile! They're made with bone-in, skin-on chicken thighs and a simple spice rub. Just 5 minutes to prep!
Combine brown sugar, seasoning salt, garlic powder and pepper in a small bowl. Rub over chicken thighs.
Place chicken thighs in a large baking dish (it's okay if they touch slightly -- they will shrink as they cook) and bake for 30-40 minutes, until a meat thermometer inserted in the thickest part reads a minimum of 165 degrees F. If the skin is browning too quickly, you can cover with foil.
Serve.
Video
Notes
Tips:
Preheat the oven. If the oven is heating up while the chicken is inside, the outside could burn before the inside is cooked through.
Use evenly sized thighs. You want chicken thighs that are roughly the same size so they cook at the same rate.
If you prefer an even crispier skin, broil for a 1-2 minutes after baking!
Check the temp. The minimum internal temperature of chicken should be 165ºF.
Let it rest. I recommend letting the chicken sit for 5-10 minutes before slicing into it to let the juices redistribute throughout the meat.
Storage:Leftover baked chicken thighs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, I recommend pulling the meat off the bone and storing in a freezer bag.To reheat, thaw overnight in the fridge if frozen, then microwave or warm in the oven until heated through.