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Baked Chicken Thighs

A quick and easy recipe for baked chicken thighs that combines five simple pantry ingredients for a flavorful glaze, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 1 packet dry onion soup mix (about 1 ounce)
  • 1 cup ketchup
  • 1/2 cup brown sugar Reduce to 1/4 cup for less sweetness
  • 2 tablespoons Worcestershire sauce

Method
 

Preparation
  1. Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch rectangular glass casserole dish.
  2. Arrange the raw boneless skinless chicken thighs in the casserole dish in a single layer.
Making the Sauce
  1. In a medium bowl, mix together the dry onion soup mix, ketchup, brown sugar, and Worcestershire sauce until well combined.
  2. Pour the sauce evenly over the chicken thighs, turning them once to make sure all the pieces are well coated.
Baking
  1. Bake uncovered for 40 to 50 minutes, or until the chicken is fully cooked and the sauce is bubbling and slightly caramelized around the edges.
  2. The thickest part of the chicken should reach 165 degrees F (74 degrees C).
  3. Let the chicken rest for 5 minutes before serving.
  4. Spoon the sauce over the top and serve hot.

Notes

Serve with a side of steamed vegetables, rice, or salad. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Avoid overcrowding the chicken. If desired, add sliced bell peppers or onions for extra flavor.