The Washington Post

Baked Chicken Thighs With Butter and Onions

Baked Chicken Thighs With Butter and Onions 6.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Apr 30, 2021

This baked chicken recipe is the perfect hands-off main course for busy households. Toss chicken thighs in a simple and flavorful spice rub, top with diced onions and a few pats of butter, and slip into a hot oven until done. Pop it under the broiler for a couple of minutes to get the chicken skin nicely browned and then you're ready to eat. This would be great served with a side of white rice to mix with the baking juices and buttery onions.

Active time: 10 mins; Total time: 1 hour

Make Ahead: The chicken can be seasoned and refrigerated up to 1 day in advance.

Storage Notes: Leftovers can be refrigerated for up to 3 days.


Servings:
6 - 8 makes 8 chicken thighs

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 makes 8 chicken thighs

Ingredients
  • 8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds total)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 small yellow onion (about 5 ounces), diced
  • 4 tablespoons unsalted butter, cut into 8 pieces

Directions

Position an oven rack in the middle of the oven and preheat to 400 degrees. Pat the chicken dry with a tea towel or paper towels and transfer to a 9-by-13-inch baking dish or similarly sized casserole.

In a small bowl, whisk together the salt, pepper, garlic powder, thyme, cumin and paprika until evenly combined. Evenly season both sides of the chicken with the spice mixture, finishing with them skin-side up.

Scatter the onion over the baking dish and top each piece of chicken with a pat of butter. Bake for about 40 minutes, or until the chicken is golden on top and reaches an internal temperature of at least 165 degrees.

If the chicken was browned to your liking after baking, you can skip this step. Otherwise, set the oven to broil. Carefully raise the rack to 5 or 6 inches from the broiler and return the baking dish to the oven and broil for 2 minutes, or until nicely browned. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.)

Let cool slightly before serving, making sure to spoon some of the pan juices over top.


Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson and Jim Webster.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 246


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 5g 25%

Cholesterol: 145mg 48%

Sodium: 556mg 23%

Total Carbohydrates: 2g 1%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 31g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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