Baked Seasoned Chicken Thighs with Five Bean Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 bone-in, skin-on chicken thighs
3 tbsp. olive oil, divided
1 tsp. smoked paprika (regular or sweet paprika would also work)
1 tsp. garlic powder
½ - 1 tsp. onion powder
1 tsp. cumin
1 tsp. dried thyme leaves
1 ½ tsp. dried parsley
1 tsp. dried oregano
1 – 1 ½ tsp. salt, or to taste
1 tsp. black pepper
1 lemon, thinly sliced into rings
Juice from half a lemon (about 2 tbsp.)
1 (24 oz.) jar Paisley Farm Five Bean Salad, drained
Instructions
- Preheat your oven to 425 degrees F.
- Add the juice from half a lemon and 1 to 2 tablespoons of olive oil to the bottom of an 8” x 8” square baking dish and whisk well. Set aside.
- Add the smoked paprika, garlic and onion powder, cumin, thyme, parsley, oregano, salt, and pepper to a small bowl and mix well. Set aside.
- Place the chicken thighs on a couple layers of paper towel. Add a couple more layers of paper towel to the top of the thighs and pat until very dry (this will help ensure a crispy skin).
- Remove the paper towels and drizzle about 1 tablespoon of olive oil evenly over all sides of the chicken thighs. Next, evenly sprinkle the spice blend over all sides of the chicken thighs, making sure to press it into the meat. Place the thighs, skin side up, in the prepared baking dish and nestle the lemon slices all around the meat.
- *Bake for 30 to 40 minutes, or until the internal temperature reaches 175 degrees F.
- *NOTE: Check the chicken after about 20 minutes. If the top is starting to get dark, loosely cover with aluminum foil and continue cooking until done.
- Serve with reserved sauce from the baking dish and alongside Paisley Farm Five Bean Salad and enjoy!
