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Best Baked Chicken Ever

Best Baked Chicken Ever

This recipe has forever changed the way we make chicken.  It is unbelievably moist, flavorful and so easy you probably won’t even need to print the directions.  It’s a far cry from the chicken I grew up on… For most of my life chicken existed only as a boneless skinless breast (say what, chickens are more than just giant boobs?!).  As a result I grew up thinking chicken was a rather bland, boring meat.  Then Marshall introduced me to the chicken thigh.  In the years since I have embraced the deliciousness that is dark meat and we now make killer chicken.  Nowadays we eat thighs at least once a week – with the bone in and the skin on (gasp!).  If this sounds gross just hear me out…

  • Thighs have more flavor than breast meat and the extra fat means that even if you accidentally overcook them they still stay pretty moist.  While they do contain more fat, much of it is considered “healthy fat” and they also contain more iron and zinc.  Our grocer also sells them for about half the cost of breasts which doesn’t hurt.
  • Bone in meat tastes richer, is more fun because you can acceptably eat it with your hands, the bones can be used to make stock (click here for a super easy recipe: and it’s WAY cheaper.
  • As for the skin – chicken baked with skin gets continually basted by the skin’s fat (much of which runs off and accumulates in the bottom of the pan).  It also creates a moisture barrier that holds in juices.

Thighs cooked this way have far more flavor and moisture than a boneless skinless breast could ever dream of.  This technique also crisps the skin to such perfection it’s like an irresistible chicken potato chip.  And if eating the skin is too much for you, just peel it off after cooking.  You’ll still get the flavor and moisture benefits without the added fat.  Give this a try and you’ll never want to eat normal chicken again!

Best Baked Chicken Ever


  • Chicken thighs with bone in and skin on
  • Salt
  • Pepper


  • Preheat your oven to 375 degrees
  • Place chicken thighs with the skin side up on a large baking sheet.  Don’t crowd the chicken or it won’t crisp properly.  I like to leave at least an inch between pieces.
  • Sprinkle chicken generously with salt and pepper to your liking.  And feel free to add other spices at this point (chili powder is our favorite extra)
  • Bake for one hour then remove from oven and let cool for about 10 minutes.  Enjoy!

Note: Some ovens cook faster than others which means your cooking time may be slightly more or less than an hour.  The first time you use this recipe check the thighs after 50 minutes.  Keep cooking until the skin is crisp and golden verging on brown.  


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