Baked Chicken Thighs

Baked Chicken Thighs

This dish of succulent and crispy roasted chicken thighs is ideal for a midweek dinner. They’re far healthier than regular fried chicken, have the crispiest skin, are loaded with taste, and are quite simple to prepare. So much to be grateful for!


  1. (4) peeled and quartered onions
  2. 60 ml, or ¼ cup, of olive oil
  3. °4 Skin-on chicken thighs
  4. Eight cloves of unpeeled garlic
  5. °45 ml (3 tbsp) finely chopped cilantro
  6. °1 lime, for juice
  7. °10 ml (2 tsp) cracked black pepper
  8. 30 ml (2 tablespoons) honey


  • Position the grill in the center of the broiler. Turn the broiler on to 200°C (400°F).
    Put 30 ml (2 tsp) of oil in a skillet and cook onions over medium-high heat.
  • Combine the chicken thighs, onions, and all the other ingredients (except honey) in a large baking dish. Salt. Apply honey to the thighs.
  • Cook the chicken thighs for one hour, or until the meat successfully separates from the bone, making sure to partially cook the thighs with the skillet squeezes. Right now
  • served with wilted spinach or any green vegetable with pineapple and pepper ketchup (recipe below).
  • Have fun!

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