Updated: Nov 5, 2018
These baked chicken thighs are a staple in my house, since they're so easy to make and they're a great #mealprep item! I often double or triple the recipe, pop them all in the oven at once and then go about doing whatever else I need to do while the oven does the baking. After about 50 minutes, I have dinner for that night and the next, and some baked chicken for lunches that week. This chicken has plenty of flavor on its own, but can be repurposed easily so your leftovers don't become redundant. I like to serve with feta cheese or a sauce (such as pesto, my Homemade Tzatziki-Style Sauce, or an avocado aioli) one night, on top of a salad another night, over farro, quinoa or pasta another night - this dish goes with pretty much everything! Just pair with your veggies and a starch and you have an easy, complete meal. I love serving this with my Baked Sweet Potato "Fries"!
Ingredients (serves 4):
16 oz (1 lb.) boneless, skinless chicken thighs
2 Tbsp oil
1/4 tsp salt
1/4 tsp ground black pepper
3/4 tsp garlic powder
1 Tbsp onion powder
2 Tbsp smoked paprika
Nonstick cooking spray
1. Preheat oven to 375 degrees Fahrenheit
2. Spray casserole dish with nonstick cooking spray
3. Drizzle oil over chicken
4. Sprinkle spices (salt, pepper, onion powder, garlic powder, smoked paprika) over chicken
5. Bake in oven for about 50 minutes, until cooked through (should reach an internal temperature of 165 degrees Fahrenheit). Broil for another 3-5 minutes, until top is browned. Enjoy!
Nutritional Analysis Per Serving:
Calories 212 calories, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 94 mg, Carbohydrates 4 g, Fiber 1 g, Protein 23 g, Sodium 245 mg, Calcium 24 mg
*Please Note: While this dish is free from gluten-containing ingredients, I recommend using certified gluten free products, including spices, if you need to avoid potential sources of cross contamination, such as in the case of celiac disease.