Description
These baked chicken thighs are dead simple to make and taste great. Just mix spices in a bowl, dump over chicken, and stick in the oven. I've gone with thighs today to mix it up, but chicken breasts would also work (just reduce the time). For a dish with a similar cooking method, check out my Gluten Free Baked Buffalo Wings
Time
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$1.27
Ingredients
Serving(s)
Spice Mix
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Chili powder
- 1 tsp Thyme, dried
- 1 tsp Salt
Chicken
- 6 thighs, about 2 lb Boneless skinless chicken thighs
- 2 tbsp Lemon juice
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 250F (not a typo), and line a large cookie sheet with parchment paper
- Add your chicken thighs to a large bowl with lemon juice and the spices. Mix until fully combined. Transfer to your baking sheet
- Roast at 250F for about 45 minutes
- Increase the oven temp to 400F, and roast for another 30-45 minues.
Notes
- You can also use thinly sliced chicken breasts instead. Just do 1 bake at 400F until the breasts reach 165F, about 15 minutes
- You can eat them as a standalone piece of meat on your plate, but today I decided to chop up the baked pieces and use them in place of ground turkey in my Penne and Meat Casserole Bake
Nutrition Facts
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Total Fat: 6.6g (8 %)
Saturated Fat: 1.7g (9 %)
Polyunsaturated Fat: 1.6g
Monounsaturated Fat: 2.3g
Cholesterol: 142mg (47 %)
Sodium: 572mg (25 %)
Total Carbohydrate: 3.8g (1 %)
Fiber: 1.3g (4 %)
Net Carbs: 2.5g
Total Sugar: 0.5g
Protein: 30.5g (61 %)
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Vitamin B12: 0.92mcg (38 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 27mg (2 %)
Iron: 2.03mg (11 %)
Magnesium: 42mg (10 %)
Potassium: 455mg (10 %)
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