Slow roasted chicken thighs, baked in the oven, are one of my families favorite meals. These baked chicken thighs are crispy on the outside and moist and tender on the inside. I prefer to slow roast bone-in, skin-on thighs for maximum flavor. This is a quick and easy recipe to prepare and has become one of our regular Sunday meals; but is easy enough for a weekday too.
Quick and Easy Slow Roasted Chicken Thighs
The great thing about doing a slow roasted chicken thigh is that this cut is usually less expensive than a boneless chicken breast. You can make this on Sunday and have leftovers for a few lunches too. I like to use the leftover baked chicken to make salads for my weekday lunches.
The preparation of these roasted chicken thighs are quick and easy but you will need about 75 – 90 minutes for cooking. But while they are baking you are going to be hands-off so you won’t have to babysit these.
Your chicken thighs will pair great with some Instant Pot Brussels Sprouts too – they’ll cook in 3 minutes! Or if you have the time for something a bit more try my baked Spaghetti Squash Au Gratin or All Natural Mac ‘n Cheese.
Why I Love Bone-In Chicken
I rarely, if ever cook boneless chicken. Bone-in varieties, especially thighs, have a much richer flavor and are always juicy. I can’t stand a thick, dry, flavorless chicken breast. You can really use this slow roasted chicken recipe with any cut of bone-in chicken. We love with legs too. But I tend to buy thighs for all my baked chicken recipes; they are tasty and affordable. If you do use this recipe with a bone-in breast you will need to adjust the cooking time and make sure you have an internal temp of 165 before you take them out.
One note, if you are not raising your own chicken you should consider getting pastured raised for the best quality and nutrition.
I Prefer Slow Roasted Chicken Over Frying!
I almost never fry chicken anymore. I can slow roast or bake these thighs for the crispiest skin, full of flavor and I don’t have to stand over a hot stove for an hour. I don’t need breading to make chicken taste better – the skin is the best part! Feel free to change up the spices to suit your family’s particular tastes. While this is the most popular, at our house, I can get crazy with spices just to experiment.
Slow Roast Chicken Thighs – Great for Leftovers
Make extra because these slow roasted chicken thighs are great for leftovers. I love to chop them up on a big green salad or shred them with mayo, celery and walnuts for a quick sandwich spread. I have also been known to eat them right out of the fridge, cold. They really are delicious. My friend Linda has a great post on 5 Meals You Can Make With a Roast Chicken – another option for these roasted thighs!
A Few Tips for Roasting Chicken
- Always pat your skin dry – water is the enemy of a good roast.
- Low temps first, then raise it up to get that beautiful and delicious crispy skin. This will lock in the juices too!
- Use a raised sided roasting pan or baking sheet because there will be drippings. Or even better, use your large cast iron skillet.
Quick and Easy Slow Roasted Chicken Thighs
- 10 - 12 Bone-in Skin-On Chicken Thighs
- 2 Tablespoons of Olive Oil Melted coconut oil is great too
- 2 Teaspoons Sea Salt
- 2 Teaspoons Black Pepper
- 1 Tablespoon Garlic Powder See notes on how to make your own!
- 1 Tablespoon Italian Seasoning Mix or a chicken seasoning mix
- 1 - 2 Teaspoons of Paprika
- Pre-Heat Your Oven to 300 degrees F
- In a small bowl mix your dry spices together.
- Rinse your thighs and pat dry.
- In a bowl gently toss your thighs in the olive oil or melted coconut oil until well coated.
- Arrange the thighs in a roasting or baking pan in a single layer, skin side up (it is ok if they are touching).
- *For easier clean-up, line your pan with some parchment paper*
- Sprinkle the dry spices over your chicken thighs, add more if necessary.
- Put your pan on the middle rack in the pre-heated oven.
- Slow roast at 300 degrees F for 45 minutes.
- After 45 minutes raise your oven temperature to 425 degrees F.
- Bake an additional 30 - 45 minutes, until the skin is a deep golden brown.
- Remove the roasted chicken thighs from the oven and allow them to rest for about 5 minutes.
- Serve hot with your favorite veggie or salad.
Make your own garlic powder - recipe and instructions here!