This is a simple and easy recipe for baking chicken thighs. It’s delicious for adults, and kids love it, too. If you intentionally cook more than you can eat, you can use the extras to make the delightful Creamy Chicken for dinner in a night or two.
Ingredients
- 4 or more bone-in or boneless chicken thighs, not frozen
- Olive oil (3 or 4 tbs)
- Salt (a decent shaking, I recommend corse salt)
- Pepper (a moderate amount, I recommend grinding it)
- Soy sauce (a healthy splashing)
- White rice (I usually cook 1 cup)
Instructions
- Cook your rice according to the directions.
- Preheat your oven to 400°F (204°C).
- In a glass casserole dish, pour a couple tablespoon’s worth of olive oil across the center of the dish.
- Place the chicken thighs on top of the olive oil in the dish.
- If the skin is bunched up anywhere, smooth it out with your fingers so it covers the meat.
- Pour a couple more tablespoon’s worth of olive oil onto the chicken thighs.
- Rub the olive oil so it covers most of the chicken, this step should only take a minute, no need for perfection.
- Pour around 1 or 2 tablespoon’s worth of soy sauce onto the chicken. Don’t over do it, but don’t be stingy. A good amount of soy sauce tastes yummy, too little will be lacking.
- Sprinkle a decent amount of salt and pepper over the chicken.
- Bake for 25 to 30 minutes. It’s finished when the internal temperature of the chicken is 165°F (74°C).
- Serve with rice, and spoon a good amount of the juice from the casserole dish onto the rice and onto the chicken.