Low Iodine Baked Chicken Thighs
Total time50 min
Prep time10 min
Cook time40 min
4.7(26)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 2 tbsp garlic-infused oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp scallion tops, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
Pat the chicken thighs completely dry with paper towels, then place them skin-side up on the rack.
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