English50 min
Baked chicken thighs
Thighs rubbed with paprika and garlic.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
225
Calories
1,352 kcal in this batch
Protein
28.6 g
Fat
11.7 g
Carbs
0.4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the oven to 425°F.
- 2
Pat the chicken dry.
- 3
Rub it with the oil, the salt, the paprika, and the garlic powder.
- 4
Set it skin side up in one pan.
- 5
Bake until the meat is no longer pink at the bone, about 40 minutes.
Cook's notes
Boneless thighs need about 25 minutes.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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