Crispy Olive Oil Chicken Thighs in Only 30 Minutes
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I tell you the truth. You will make these over and over. These crispy olive oil chicken thighs were done in 30 minutes and taste so much better than food made fast.
How Can Chicken Thighs Bake in 30 Minutes?
First, I took the thighs out 90 minutes before baking to take the chill off.
Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.
Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.
Why You Should Make Olive Oil Chicken Thighs
It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.
- Dry the chicken.
- Leave out at room temperature (salted).
- Season as desired.
- Generously pour high quality olive oil over each thigh.
- Bake for 30 minutes or until temperature reaches 175 – 195 F.
Temperature for Chicken Thighs
Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.
Variations
The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:
- Sun-dried tomatoes placed in olive oil.
- Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
- Zest citrus in olive oil before using.
- Sprinkle umami powder on thighs before pouring olive oil.
- Place garlic cloves all around the chicken, which will roast in the olive oil.
Add Cauliflower Rice
Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.
More Chicken Thigh Recipes
- Greek Chicken Thighs
- Chicken Thighs with Cauliflower
- Stove Top Chicken Thighs with White Wine
- Chicken Thighs with Tomatoes
- Italian Chicken Thighs with 40 Garlic Cloves
- Chicken Thighs with Lemon, Turmeric and Sweet Potatoes
Crispy Olive Oil Chicken Thighs
Ingredients
- 4 chicken thighs
- 1/4 cup olive oil
- 2 tablespoons Italian Herbs
- salt, pepper
Cauliflower Rice
- 1 package cauliflower rice
Instructions
- Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
- Heat oven to 400 degrees F.
- Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
- Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
- Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
Cauliflower Rice
- Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
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