Ugly Naked Chicken
Crispy, juicy, and packed with flavor, Ugly Naked Chicken is proof that you don’t need fancy techniques or complicated ingredients to create an unforgettable meal. This oven-baked chicken thigh recipe features bone-in, skin-on chicken roasted to golden perfection, thanks to a simple yet flavorful seasoning paste of garlic powder, paprika, dried thyme, and a hint of lemon juice. With just 10 minutes of prep time, the chicken emerges with tantalizingly crispy skin and tender, melt-in-your-mouth meat. For extra crunch, a quick broil in the final moments elevates the texture even further. Perfectly versatile, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Impress your family with this budget-friendly, easy-to-make dish that's anything but ordinary!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 2 teaspoons Garlic powder
- 1.5 teaspoons Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Pat the chicken thighs dry with paper towels to remove excess moisture. This helps the skin get crispy.
In a small bowl, mix together the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to form a seasoning paste.
Drizzle the lemon juice over the chicken thighs, then rub the seasoning paste evenly over the chicken, ensuring you coat both the skin and meat underneath for maximum flavor.
Place the chicken thighs skin-side up on the prepared baking sheet, spacing them out so they aren't touching.
Bake in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer at the thickest part (avoiding the bone).
For extra crispy skin, switch the oven to broil mode for the last 2-3 minutes, watching closely to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes to lock in the juices.
Garnish with fresh parsley if desired, and serve hot with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2181 mg | 46% | |
*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.
