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A close-up of a plate with Easy Weeknight Juicy Chicken Thighs, mashed potatoes, brown gravy, and steamed broccoli. The chicken is crispy and golden-brown, paired perfectly with creamy mashed potatoes and fresh broccoli.
Melissa Jo

Easy Weeknight Juicy Chicken Thighs

5 from 2 votes
You know you make bone in, skin on chicken thighs at least once a week. So why don't you try my recipe that results in the juiciest, most savory, best tasting chicken thighs of all time?1? The spice blend that I've developed for this recipe is genuinely perfect, not too salty, or spicy but just right! Bookmark this recipe so you can use this spice blend with all your proteins and meals! Once you try this method, comment back on this blog post and let me know how you like it. Let's add this to your weekly dinner rotation!
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 people
Course: Main Course
Cuisine: American
Calories: 433

Ingredients
  

  • 5 lbs bone-in skin-on chicken thighs about 10 chicken thighs
  • ¼ cup olive oil
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • Seasoning blend:
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp complete seasoning
  • 1 tsp smoked paprika
  • 1 tsp tony's creole seasoning
  • 1 tsp italian seasoning
  • Salt & pepper to taste

Method
 

  1. In a large bowl add the chicken thighs and olive oil. Mix that together with your hands until combined.
  2. Then sprinkle over the seasoning blend and really get the seasonings all over both sides of the chicken and under the skins.
  3. Let the seasonings marinate in the bowl on the counter for 30 minutes to ensure that the seasonings penetrate through the skin and the chicken and let it come to room temperature
  4. In a cast iron on medium-high heat add the vegetable oil and butter. Make sure your skillet is hot before adding in the chicken.
  5. Once it's hot add the chicken thighs skin side down and DON'T MESS WITH IT! (do not move the chicken before you let it brown, this is very important)
  6. Saute the chicken on each side for about 5 minutes until browned.
  7. Flip the chicken and brown on the other side for another 5 minutes. Continue the process until all of the chicken thighs are browned on both sides.
  8. Once all the chicken thighs are nice and browned add them into a 9x13 baking dish and pour the leftover oil from the cast iron skillet over the chicken thighs.
  9. Place a piece of aluminum foil loosely over the baking dish and place that in the oven at 350°F for 20 minutes.
  10. After 20 minutes remove the baking dish from the oven and remove the aluminum foil.
  11. Baste the chicken with the juices from the pan and place the baking dish back in the oven at 350°F for 30-40 more minutes or until the chicken reaches the internal temperature of 170°F.
  12. Serve over mashed potatoes and steamed broccoli.
  13. Pour the juices from the bottom of the pan over the broccoli , mashed potatoes, and chicken thighs & enjoy!

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Nutrition

Calories: 433kcalCarbohydrates: 1gProtein: 26gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 162mgSodium: 170mgPotassium: 353mgFiber: 0.3gSugar: 0.1gVitamin A: 433IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg

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