You have to know exactly how long how long is chicken salad good for bake chicken thighs to get the juiciest, crispiest chicken dinner ever! While skinless, boneless chicken breast gets all the love, those thighs sit in the refrigerator untouched.

It’s true that chicken breast is quick and cheap, but it’s also missing the wow factor of chicken thighs: flavor! Here’s a handful of reasons to buy chicken thighs instead. Plus, our best chicken thigh recipes to get you started. Top Tips for Baking Chicken Thighs Because chicken thighs have more fat from their skin and dark meat, they have loads of flavor. Your chicken thighs should come out of the oven browned, crispy and bursting with juicy goodness. It can be intimidating to know how long to bake chicken thighs, so we’re taking the guesswork out of it. Pat the Skin Dry The first step to preparing your chicken thighs is also the most important.

Make sure the outer skin is as dry as possible. Moist skin causes steam, making your cooked thighs mushy. Pat them dry for crispy skin. Psst: Did you know chicken skin isn’t so bad for you? Prep the Night Before Save time and get more flavor by preparing your chicken thighs the night before you bake them.

By allowing them to sit with the vegetables and seasonings overnight, you’ll have nothing to do at dinnertime but pop the sheet pan in the oven. Just be sure to keep an eye out for the most common sheet pan dinner mistakes. It usually takes about 40 minutes. And, yes, you really need a meat thermometer. Here are more baked chicken recipes you’ll love. Check out these boneless chicken thigh recipes, too. Step 2: Mix the seasonings In a small bowl, mix paprika and the remaining salt, rosemary and pepper.

Be sure to use a thermometer to make sure your chicken is fully cooked. The best part of a baked chicken dinner is biting into the crispy skin. Up the flavor and crunch by broiling the chicken thighs for one minute after they are cooked through. Once they are golden brown, remove from the oven. Step 4: Let the Chicken Rest Remove chicken to a serving platter. Cover with a piece of aluminum foil to keep warm. While the chicken is resting, top the vegetables with spinach.