A couple of weeks ago I posted a recipe for a style of baked chicken that I had never tried before. While that came out well, this recipe came out even better. The reason? I used chicken thighs (I’m a thigh girl) and I went back to my original baked chicken recipe. This recipe doesn’t use exact measurements and it’s very simple and to-the-point. You probably already have most, if not all, of these ingredients already in your kitchen.
- 8 chicken thighs, bone in
- Goya Adobo (salt-free or regular)
- Goya garlic powder (any garlic powder will do but I find Goya to make a great one)
- Black Pepper
- Chili Powder (plain chili powder, nothin’ fancy)
- Preheat your oven to 35o degrees F and have a pan nearby for the seasoned chicken thighs. Also, grab a plate to season the thighs on.
- Trim the fat off each thigh and season each thigh with Adobo, Garlic Powder, Salt, Black Pepper, and Chili Powder. Place the seasoned thighs in the pan.
- Put the pan in the oven and bake for 60-65 minutes (you can also bump up the oven temp. if you want it to cook a bit quicker).
- Remove pan from the oven, allow it to sit for 2 minutes, and serve.
This came out super-tasty! I still give credit to the fact that I went back to basics and didn’t use anything fancy to season the thighs. Chicken thighs do not get enough love, in my opinion. Lots of people are afraid to cook them due to them sometimes requiring more cook time. You can always find fresh, thick ones at any market that has a high turnaround. These also developed a bit of a rotisserie-style skin, which was extra yummy. Next up? Perhaps these babies in the Crock Pot. Who knows!