It's so easy!

Here's something you can chalk up to the fact that I only started learning how to cook about five years ago: I just recently figured out how to bake chicken thighs. I eat a lot of chicken thighs, because it's the cheapest cut of meat. But for the most part I use the meat in slow cooker recipes. It wasn't until I read the label on my bottle of Frank's Red Hot Buffalo Sauce that I realized just how easy it can be to bake chicken thighs.

Are you ready for this? Here goes:

Step 1: Preheat your oven to 350 degrees.

Step 2: Arrange chicken thighs in a 9x13 pan.

Step 3: Bake chicken thighs until internal temperature reaches 165 degrees F, which takes about 45 minutes.

Step 4: Marvel at the easiness. Eat.

This works for bone-in and boneless chicken thighs, skin-on and skinless. If you want the surface of the thighs to brown nicely (hint: you do) make sure that the surface of the meat is dry before you start baking it. I like to give them a quick pat with a paper towel. Sprinkling the meat with salt before cooking can also help give you a nice brown crust, for the same reason.

If you are making Buffalo thighs, then Step 4 is "remove thighs from oven, cover in sauce, and eat." However, you can add an infinite variety of seasonings to this procedure. I am often lazy and not particularly adventurous in the kitchen, so I often use a spice blend called "Chicken Seasoning." (No, I don't know what's in it. It is seasoning for chicken. Says so right there on the label.) It tastes more or less like classic Shake 'N Bake, but without the bread crumbs.

Some options you might want to consider: lemon and thyme, rosemary, garlic, olive oil, lemon and garlic, curry seasoning. Any other suggestions? Offer them in the comments!

Image courtesy Flickr/iamdez

Erika is a writer, knitter, animal lover, and aspiring foodie living in rural northern Washington. A recovering Unix sysadmin, she is a fan of technology and the internet, and strives to be an upstanding digital citizen. She recently gave into her baser desires and purchased an iPhone.

Comments

Not sure if you're into soy sauce, but I've made an excellent (and simple) marinade with soy sauce (can use low-salt), olive oil, then I throw in fresh herbs if I have them - usually rosemary and thyme are the best. Just marinade those suckers for an hour or so and throw them in the oven. We JUST got a brand new oven (yay!) and I'm in heaven, because it's the first time my recipes have turned out exactly right time-wise. Leave it to me to start oven baking in July :)

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Erika B

Yum! Now I'm remembering a marinade I have used in the past: soy sauce, fresh ginger, and garlic. I need to hunt down some gluten-free soy sauce and try that again, it was delicious!

And congratulations on your oven - having wrestled with many recalcitrant crappy old ovens, I am excited on your behalf!

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Erika B

Yum! Now I'm remembering a marinade I have used in the past: soy sauce, fresh ginger, and garlic. I need to hunt down some gluten-free soy sauce and try that again, it was delicious!

And congratulations on your oven - having wrestled with many recalcitrant crappy old ovens, I am excited on your behalf!

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I'm going to add some fresh ginger to mine next time, good idea. You would not believe our old oven...I'm taking photos and someday will blog this kitchen transformation somewhere (right now I'm just soooooo embarrassed because it's so 70s). Our old oven came with the house: A Sears special, in harvest gold (see: pee yellow). Just hideous! Anyway just that one change made such a difference and having a double oven is going to really be handy when I start cooking for the holidays. Keep posting recipes please :)

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