The recipe that started it all! This quick and easy, bone-in, skin-on seasoned chicken thighs recipe is well-known throughout the Dan-O’s community, and a company favorite. Dan-O’s Seasoning was started as a chicken seasoning with this very recipe. This chicken recipe has even gone viral a few times, with several social media celebrities joining in on the fun! All you need is a cast-iron skillet, chicken thighs, and the fresh herbs and spices from Dan-O’s Seasoning!
20 years ago Dan Oliver, our company’s founder, began experimenting with different seasonings to put on some chicken while he was in college. After years of playing around with different ingredients, Dan created his final version of this seasoning and he used this roasted chicken thighs recipe to test it. That version became what is now known as Dan-O’s Original Seasoning. If you’re interested, read about the full history of our seasoning.
This chicken thighs recipe just requires you to coat the chicken with a little olive oil, and some Dan-O’s Seasoning. You don’t even need salt and pepper or any other seasoning like garlic powder or onion powder. Dan-O’s makes the perfect chicken seasoning. From there, they go in the oven at 350 degrees for 1 hour and 30 minutes. Many folks think that this might be too long for chicken, but trust it! It takes some time for all the fat to render in the thighs, and the bone and skin keep the chicken nice and juicy. Once they are done, you have a perfect weeknight dinner for the whole family.
And there you have it! Perfectly seasoned, inexpensive chicken thighs with a crispy skin that the whole family can enjoy. No messy oil, no takeout food, and Dan-Good! Not only that, this is the chicken thighs recipe that Dan Oliver created Dan-O’s almost 2 decades ago. Try it out, and let us know how you like it! Also, be sure to check out all of our other chicken recipes on our website and on Youtube using our amazing chicken seasoning. If you really love chicken thighs, check out our article about what makes chicken thighs the best cut of chicken.
Chicken thighs are not only a good source of protein, but they also contain vitamin B, thiamine, vitamin B12, and niacin. Protein helps your body feel fuller and it is fundamental to building muscle. Vitamin B12 gives you more natural energy while niacin helps regulate your body’s metabolism. These chicken thighs are also baked so they are a much healthier alternative than fried chicken.
The options for what you serve with these chicken thighs are endless. You could easily serve any type of cooked veggies such as green beans, peas, carrots, broccoli, corn, or more. To add some carbs serve with roasted potatoes, macaroni and cheese, or rice. Check out all of our side dish recipes for more information.
The easiest way to tell if your chicken is fully cooked is by using a meat thermometer. This will give an instant readout of the exact temperature of your chicken. Your chicken needs to reach an internal temperature of 165°F.
If you’re cooking any meat you really should get a thermometer. This is an important part of getting an accurate reading on the internal temperature of your chicken. If you don’t have one, just make sure to wait for your oven to be fully pre-heated then leave the chicken in the oven for the full amount of time.
Not necessarily. Chicken meat, especially dark meat, can look pink even when it is cooked through. The safest way to know if your chicken is cooked to temperature is to use an instant-read meat thermometer.
Once they are cooked to this point, there’s really no going back; However, you can always add some Dan-Good barbecue sauce to add some flavor.
If your chicken thighs are dry, it is because they are overcooked. While you can’t go back, you can cover your mistake by serving baked chicken thighs in sauce. If you didn’t nail this chicken thighs recipe the first time, don’t worry you can always change it up a little bit.
Yes, chicken thighs are considered to be dark meat. The chicken breast and wings are classified as white meat.
We follow the CDC’s recommendations. The CDC’s website, says “Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops”. For more info, please visit their website.
Yes, but the handle has to be oven safe. Many pans like this use rubber handles that will not work in an oven. For best results, use a cast-iron skillet. They heat up very evenly and when well oiled, the chicken won’t stick.