These super easy baked chicken thighs come out of the oven wonderfully crispy and tender! The recipe also makes a delicious chicken gravy right in the pan while it bakes! And it only takes 5 MINUTES TO GET IN THE OVEN. A recipe this easy and delicious should be on the menu every few weeks!
Our family has quickly come to love this simple way to make oven baked chicken thighs. The flavor is phenomenal and all the ingredients are pantry staples which makes a 5 minute recipe even easier (if you can imagine)! This is a very forgiving recipe that anybody can make well! We like to serve it with mashed potatoes and some broccoli or asparagus.
5 Minute Prep Crispy Baked Chicken Thighs!
Roasted chicken is one of the great, easy dinners in life! You don’t need any special equipment – just a pan, whisk, and some spices. The prep will take about 5 minutes and then you just slide that pan of chicken into the oven and let the deliciousness happen!
There are a billion great recipes for oven backed chicken thighs but this one is my favorite because the flavors are lovely but simple. The chicken cooks up with crispy skin and moist inside. It tastes like grown up food to adults without being something kids shy away from.
Using Bouillon to Add Flavor in Recipes
One of the great kitchen secrets of life is bouillon! Using a modest amount of good quality bouillon can bring a lot of flavor to a recipe! Different brands have different flavors and some are better than others. Many brands are high in salt so you have to be careful not to use too much. I mostly get Better than Bouillon Beef Base low sodium. It has excellent flavor, most stores carry it, and it keeps in the fridge forever. It is modestly salty but not overpowering. Remember, salt does bring savor to food so you want some!
Beef Bouillon in a Chicken Recipe
I know it might seem a little odd to call for beef bouillon in a chicken recipe but… the beef bouillon mixes in with the chicken drippings and gives a deep, rich, brown gravy flavor that is unique and delicious! Using just chicken bouillon or stock wouldn’t get near the depth of flavor.
Once you get used to using bouillon in recipes you will add a little here and there into many sauces, gravy, rice dishes and even mashed potatoes!!!! (My secret to the best potatoes in the world right there!)
How much chicken is a serving?
Chicken thighs very in size but 3 pounds is usually about 8 – 10 thighs. Most adults will eat about 2 thighs as a serving depending on the size of the piece of meat and the side dishes served. In our family I always plan on two thighs for each adult and one for each child.
Gluten Free Version Oven Gravy
You can easily make this recipe gluten free to meet your needs. Instead of adding flour let the chicken cook up just in the sauce. After it is baked remove the chicken to a warm plate and whisk in the gluten free flour and corn starch. Return the pan of gravy to the oven for a few more minutes to thicken it up and you are ready to go!
Side Dishes To Serve With Baked Chicken Thighs
Crispy Baked Chicken Thighs in Gravy
To Make the Chicken
- 3 pounds chicken thighs has to be skin on / bone in – see note
- 1 Tablespoon canola oil any oil will work
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon granulated garlic
- ½ teaspoon black pepper coarsely ground
To Make the Gravy
- 4 Tablespoons all-purpose flour see note for Gluten Free gravy
- 1 ½ cups boiling water
- 1 Tablespoon beef bouillon Better than Bouillon Beef low sodium recommended
To Make the Chicken
- Preheat the oven to 400 F.
- Make the seasoning by combining the thyme, paprika, onion powder, garlic, and pepper in a small bowl.
- Put the chicken pieces skin side up in a 9 x 13” baking dish. Drizzle the oil evenly over the chicken.
- Sprinkle the seasoning evenly over the chicken and then rub it in getting a little of the seasoning mix on the bottom of each piece.
- Arrange the seasoned chicken in the pan so it is evenly spaced.
To Make the Gravy
- Whisk the bullion into the boiling water until dissolved to make stock.
- Whisk together about a half cup of the stock with the flour until no lumps remain. Then whisk the paste into the rest of the stock.
- Pour into the pan around the raw chicken.
- Bake the chicken uncovered for 50 minutes. Chicken will be golden. (If your pieces of chicken are very small check the chicken at 40 minutes.)
- Put the chicken on a serving plate and whisk the gravy until smooth. (If your gravy came out thin or too thick see note.)
- Taste the gravy and add additional salt if needed. (Depending on the chicken bought and the type of bouillon used you may need to add ¼ to ½ teaspoon of salt here.)
- Put the gravy in a pitcher and serve with the chicken.
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