Ingredients
- 2 lb chicken thighs (boneless/skinless or bone-in/skin-on)
- 2 Tbsp olive or avocado oil
- 2½ tsp kosher salt (Diamond Crystal; reduce 25% if Morton)
- 1½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Choose one flavor path:
- Lemon-Herb: 1 lemon (zest + 2 Tbsp juice), 1 tsp dried oregano, ½ tsp thyme
- Honey-Garlic: 2 Tbsp honey, 2 cloves garlic (minced), ¼ tsp chili flakes
- Chipotle-Lime: 1 tsp chipotle powder, 1 tsp cumin, 1 Tbsp lime juice
- Creamy Ranch: 1½ Tbsp dry ranch mix, 2 Tbsp Greek yogurt or mayo
- Maple-Mustard: 1 Tbsp Dijon, 1 Tbsp whole-grain mustard, 1 Tbsp maple syrup
- 1 lb mixed vegetables (potatoes + green beans or broccoli), optional
Equipment
- Sheet pan for oven method
- Skillet for stovetop sear
- air fryer for air fryer version
- meat thermometer check for 165°F doneness
- tongs for flipping chicken
Method
- Pat chicken dry. Toss with oil, salt, pepper, garlic powder, onion powder, smoked paprika, and your chosen flavor path ingredients until evenly coated.
- Oven (sheet pan): Preheat oven to 425°F (218°C). Arrange chicken and vegetables on a sheet pan. Roast boneless 18–22 min or bone-in 28–35 min. Broil 1–2 min for crisp skin.
- Air Fryer: 380°F (193°C). Boneless 12–15 min, bone-in 18–22 min, flipping halfway through.
- Stovetop: Sear chicken in a lightly oiled skillet over medium-high heat. Boneless: 3–4 min/side; Bone-in: 5–6 min/side, then lower heat to finish until 165°F.
- Rest briefly. Drizzle with lemon juice, herbs, or glaze and serve warm.
Nutrition
Calories: 330kcalCarbohydrates: 3gProtein: 28gFat: 22gSaturated Fat: 5gCholesterol: 155mgSodium: 740mgPotassium: 380mgSugar: 2gVitamin A: 250IUVitamin C: 3mgCalcium: 15mgIron: 2mg
Notes
Chicken Breasts: Swap in 4 small breasts; bake 425°F 16–20 min or air fry 380°F 12–14 min to 165°F. Vegetables: Potatoes need a 10-minute head start; add tender veggies later. Pairings: Greek Chicken Bowls, Creamy Crack Chicken Gnocchi, Garlic Parmesan Crockpot Chicken and Potatoes.
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