Oven-Baked Skinless Chicken Thighs (Cast Iron)
These oven-baked chicken thighs are one of those meals that are simple and comforting: no fancy sauces, no long list of ingredients, just real food with flavor.
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Servings: 4
Equipment
- 1 Cast Iron Skillet
Ingredients
- 4 pcs bone-in, skinless chicken thighs trimmed of any extra fat
- 1 ½ tbsp olive oil to keep them moist while baking
- 1 tsp smoked paprika for color and smoky flavor
- 1 tsp salt
- ½ tsp black pepper
- 3 pcs garlic cloves smashed for rustic aroma
- ½ lemon cut into wedges or slices
- 3-4 fresh thyme or rosemary sprigs for earthiness
- 1 tbsp butter (optional, for richness)
Instructions
- Preheat the oven: Set oven to 400°F (200°C).
- Prep the chicken: Pat the thighs dry with paper towels and trim any extra fat around the edges to prevent smoke in the oven.
- Season: In a bowl, toss chicken with olive oil, paprika, salt, and pepper until evenly coated. Let rest for 10–15 minutes at room temperature.
- Arrange and bake: Place chicken in a cast iron skillet. Scatter garlic cloves, lemon wedges, and herbs around them. Add butter if using.Bake uncovered for 25–30 minutes, flipping halfway through.
- Optional broil: For golden color, broil the thighs for 1–2 minutes at the end. Keep an eye on them to avoid drying out.
- Rest & serve: Let the chicken rest for 5 minutes, then spoon the pan juices over the top before serving.
Notes
Storage
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes with a splash of broth to keep moist.
- Freezer: Freeze cooked thighs up to 3 months; thaw overnight before reheating.
- Lemon: Try orange slices for a slightly sweeter twist.
- Herbs: Swap thyme for rosemary, oregano, or a sprinkle of Italian seasoning.
- Paprika: Use sweet paprika for a mild flavor, or add a pinch of chili powder for heat.
- Oil: Use avocado oil or melted butter if you don’t have olive oil.