Crispy and Tender Baked Chicken Thighs

Flip it!

Just as the title says crispy and tender!Love this recipe and I didn’t change a thing!Only thing I did do was loosen the skin a little to sprinkle the seasoning right onto the meat.I will make this again and again!Thanks for the recipe.

Easy and budget friendly indeed. The only thing is, if you do not want to eat the skin, then you lose all the flavors. Next time I will try using skinless thighs.

This was so easy to make and it was wonderful! I did double the spices and put them all in a bag and coated boneless thighs and it worked perfectly! This is a keeper!

So easy and delicious! I doubled the spices since the amounts didn’t seem like they would cover 8 chicken thighs. So glad I did. My husband raved about this recipe. I will definitely be keeping packs of chicken thighs in my freezer from now on for a quick and delicious dinner. I served this with a “Knorrs” Chicken flavored rice and some freshly steamed carrots.

This recipe came out very well. It was simple to prepare and cooked for an hour. The result was delicious. I think the key to the crispness is using foil to line the pan. My family really liked it. I served it with a simple risotto including onion, carrot, celery simmered in chicken broth. I added at cup of peas to the finished rice and seasoned it with Parmesan cheese.


8 bone-in chicken thighs with skin
1/4 teaspoon garlic salt

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