These crispy, juicy baked chicken thighs are always on rotation in my house, my go-to easy weeknight meal. They’re loaded with flavor and have the crispiest skin, and my family loves them.
Equipment
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sheet pan
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wire rack
Ingredients
- 8 chicken thighs (with bone and skin on)
- 1/4 cup Italian dressing
- 3/4 teaspoon kosher salt
- 1/2 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 1/2 tablespoons sazon (or store bought like Goya or Luisa)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
Instructions
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In a large mixing bowl, season the chicken thighs with Italian dressing, salt and remaining spices on both sides to evenly coat. For the most flavor, cover and marinate overnight or as much time you can before ready to bake. If you don’t have time, don’t worry you can still bake them right away..
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Preheat the oven 425F. Transfer the chicken thighs skin side down to a large sheet pan with a rack. If you don’t have a rack, you can use nonstick foil or spray the sheet pan pan with oil. Bake 20 to 25 minutes.
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Flip the chicken thighs over skin side up and continue baking 20 to 24 minutes, or until golden brown and crispy and cooked through in the center.
Nutrition
Serving: 1thigh, Calories: 227kcal, Carbohydrates: 1.5g, Protein: 15.5g, Fat: 17g, Saturated Fat: 4.5g, Cholesterol: 92mg, Sodium: 417mg, Fiber: 0.5g, Sugar: 1g
– W–W Points: 6
