Dairy-Free Crispy Baked Boneless Chicken Thighs with Skin
Elevate your weeknight dinner with these Dairy-Free Crispy Baked Boneless Chicken Thighs with Skin—an effortless yet flavor-packed recipe that delivers golden, crispy perfection right from the oven. This dish features tender, juicy chicken thighs marinated in a rich blend of olive oil, garlic powder, onion powder, paprika, thyme, lemon zest, and lemon juice, offering a zesty and aromatic flavor profile that pairs beautifully with the crisp skin. Ideal for a dairy-free lifestyle, these thighs are baked to perfection and can be broiled for added crunch. Ready in under an hour with minimal prep, this recipe makes a deliciously satisfying centerpiece for any meal. Perfect served alongside roasted vegetables, creamy mashed potatoes, or a fresh garden salad, these chicken thighs are sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless chicken thighs with skin
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, black pepper, lemon juice, and lemon zest to create a marinade.
Pat the chicken thighs dry with paper towels to help the marinade adhere better.
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Massage the marinade into the chicken thighs, ensuring they are well-coated.
Allow the chicken to marinate for at least 10 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
Arrange the marinated chicken thighs, skin-side up, on the prepared baking sheet in a single layer without overcrowding.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken skin is crispy and a meat thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh.
For extra crispiness, you can broil the chicken in the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the crispy baked chicken thighs with your favorite sides or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
