Oven Baked Chicken Thighs in 30 Minutes

Ingredients

• 1½ pounds boneless, skinless chicken thighs, trimmed (680 g)
• 1 medium yellow onion, thinly sliced (200 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried oregano (1 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/2 teaspoon black pepper (1 g)
• 1 lemon, cut into wedges, optional (120 g)
• 2 cups cooked rice, for serving (320 g)
• 1 15-ounce can black beans, drained and rinsed (255 g)

Instructions

1. Heat the oven and pan. Set an oven rack in the upper middle position. Heat oven to 425°F with a rimmed sheet pan inside for 10 minutes. The preheated pan begins browning quickly and gives the onions a head start underneath.
2. Season chicken. Pat chicken dry. Combine it with oil, paprika, garlic powder, oregano, salt, and pepper in a bowl. Toss until evenly coated, including the folded edges. Keeping seasoning on the chicken instead of the pan prevents scorched spices during baking.
3. Arrange thighs. Remove the hot pan carefully. Scatter onion slices across it, then arrange thighs over the onions without overlapping. Leave small gaps around each piece. The onion layer catches drippings, softens, and keeps the pan from looking bare after roasting.
4. Bake and check. Bake for 18 to 22 minutes, rotating the pan once if one side browns faster. Check a thick thigh by cutting into its center; it should no longer look pink. Leave the onions beneath the chicken while baking at the end.
5. Rest, finish, serve. Transfer thighs to a plate and rest five minutes. Spoon the onions and pan juices over the top, then add lemon wedges. Serve with rice and black beans, or cool extra portions before packing them for another meal.

Notes

• Thigh size controls the bake more than package weight. Start checking the thickest pieces at 18 minutes, then return the pan briefly if their centers still look pink.
• For the cleanest leftovers, cool chicken whole before storing. Slice only what you need; whole thighs fit bowls, wraps, and salads more easily later.

Nutrition Facts