Description
Easy baked curry spiced chicken thighs made with warm pantry spices and roasted until juicy with lightly crisp edges. This simple one-pan meal is flavorful, comforting, and perfect for a low-effort weeknight dinner.
Ingredients
- 2 lbs chicken thighs (bone-in or boneless, skin-on preferred)
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice (optional)
- 1/4 tsp chili flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Pat the chicken thighs dry with paper towels to help the skin crisp while roasting.
- Rub the chicken thighs with olive oil.
- In a small bowl, combine curry powder, garlic powder, paprika, salt, black pepper, and optional chili flakes.
- Season the chicken evenly with the spice mixture.
- Arrange the chicken thighs on the prepared baking tray with space between each piece.
- Bake for 35–45 minutes, depending on size, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Finish with a squeeze of fresh lemon juice if desired.
Notes
- Boneless chicken thighs cook faster than bone-in thighs.
- Using hot curry powder adds extra heat and bold flavor.
- Adding yogurt to the seasoning mix helps tenderize the chicken.
- Sliced onions or potatoes can be roasted alongside the chicken for a complete meal.
- A drizzle of honey creates a sweet and spiced glaze.
- Chicken drumsticks can be substituted for thighs.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
