Oven-Baked Chicken Thighs

READY IN: 50mins
Recipe by Im cookin

Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. If I need a side dish, I usually chop up an onion, sautee it for 30 seconds in the pan, and toss the onion and a handful of cherry tomatoes on top of the thighs and bake everything together.

Top Review by sloe cooker

I have always been a breast or wing gal before but I wanted to find a good recipe to try for thigh meat. I didn't have the cayenne pepper or tumeric, used dry mustard in place of the tumeric. I did use cinnamon and think that it is essential to the wonderful taste of this recipe. I did take the skin off the chicken, saute' onions after frying the thighs, and baked in my toaster oven. My apartment smelled so delicious while this was cooking, ha, probably the whole building!! Oh, and this was so very easy to make. This was enjoyed leftover the next day (I do not eat leftover chicken usually) and lost no flavor! Thanks I'm cookin', good lookin! for posting this recipe. I will have some tumeric and cayenne next time this is made.

Ingredients Nutrition


  1. In a shallow dish, stir together all spices and 1 teaspoon salt. Coat chicken thighs with spice mix.
  2. Warm the oil in a skillet and pan-fry chicken thighs, making sure each side is nicely browned.
  3. Transfer chicken thighs to a greased (butter or olive oil) 9x5 baking dish. If you have any remaining spice mix, feel free to sprinkle it over the thighs, as this will reduce to a nice gravy. Put in pre-heated oven at 375 for 45 minutes, or until juices run clear.
  4. Serve with basmati rice or couscous.

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