Summary
If you cook bone-in, skin-on chicken thighs regularly, try this method for exceptionally juicy, flavorful results. The spice blend in this recipe is balanced — not too salty or spicy — and works well on many proteins. Save this recipe and use the seasoning mix on other meals. After you try it, come back and share your thoughts so we can add this to your weeknight rotation.
Below is my signature spice blend — it’s versatile and easy to mix.
I’m a big fan of cast iron for this dish. Whether you have an electric or gas stove, a good cast iron skillet distributes heat evenly, and with proper care it will last for decades. I’ve used mine for over 20 years and it still performs beautifully.
I also love a good covered baking dish for finishing the thighs — it helps retain moisture so the chicken stays tender and juicy.
❤️ More easy week night recipes!
Italian Fried Chicken (BFC) 🍗
One Pot Creamy Stuffed Chicken
Lemony Chicken & Potatoes
One Pan Chicken & Potatoes
🎥 Items Featured in this video
These are items I use often and recommend for cooking this recipe.
👝 How to Store Leftovers
Keep leftover chicken in an airtight container in the refrigerator for 3–5 days. Reheat gently to preserve moisture.
🥣 My signature Spice Blend
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp complete seasoning
- 1 tsp smoked paprika
- 1 tsp Creole seasoning
- 1 tsp Italian seasoning
- Salt and pepper, to taste
🤔 Common Questions
No. Boneless thighs will work, but bone-in, skin-on thighs deliver extra flavor and juiciness.
This pairs nicely with mashed potatoes and steamed broccoli, but it also works over pasta, salad, rice, or any roasted vegetables.
Easy Weeknight Juicy Chicken Thighs
Pin Recipe
Ingredients
- 5 lbs bone-in skin-on chicken thighs about 10 thighs
- ¼ cup olive oil
- 2 tbsp vegetable oil
- 2 tbsp butter
- Seasoning blend:
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp complete seasoning
- 1 tsp smoked paprika
- 1 tsp Creole seasoning
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
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In a large bowl, toss the chicken thighs with the olive oil until evenly coated.
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Sprinkle the seasoning blend over the chicken, making sure to coat both sides and slide some under the skin for deeper flavor.
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Let the seasoned chicken rest at room temperature for about 30 minutes so the flavors penetrate and the meat comes closer to room temperature.
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Heat a cast-iron skillet over medium-high and add the vegetable oil and butter. Heat until shimmering before adding the chicken.
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Place the thighs skin-side down and let them brown without moving them — this creates a crisp, golden skin.
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Sear each side for about 5 minutes until nicely browned. Repeat until all thighs are browned on both sides.
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Transfer the browned thighs to a 9×13 baking dish and pour any leftover skillet oil and juices over them.
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Cover the dish loosely with foil and bake at 350°F (175°C) for 20 minutes.
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Remove the foil, baste the thighs with the pan juices, and return to the oven for another 30–40 minutes, or until the internal temperature reaches 170°F (77°C).
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Serve the chicken over mashed potatoes with steamed broccoli, spooning pan juices over everything for extra flavor.
Video
Nutrition