Finding a reliable gluten-free dinner recipe that actually tastes good can feel like searching for a needle in a haystack. Between reading endless ingredient labels and dealing with dry, disappointing results, going gluten-free sometimes feels more frustrating than it needs to be – especially when you’re just trying to get a satisfying meal on the table after a long day.
That’s where this gluten-free baked chicken comes in. It’s juicy and flavorful, uses ingredients you can easily find at any grocery store, and comes together with minimal fuss. Best of all, it’s the kind of recipe that even gluten-eating family members will happily enjoy without feeling like they’re missing out on anything.
Ingredient Substitutions
Chicken thighs can be replaced with chicken breasts for a leaner option, though cooking time may need to be reduced to prevent drying. Boneless skinless thighs or breasts work well for quicker cooking. Avocado oil can be substituted with olive oil or melted coconut oil, maintaining similar heart-healthy fats and high smoke points. For those avoiding nightshades, paprika can be replaced with turmeric or additional herbs like rosemary or sage to maintain flavor complexity. Adjust quantities to taste, as turmeric has a stronger flavor than paprika. These substitutions preserve the dish’s gluten-free status while offering flexibility for different dietary needs or preferences.
| Preparation Time | 10-20 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 5-10 g
Ingredients
- 1 tsp thyme
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp avocado oil (I like Chosen Foods avocado oil for high heat cooking)
- 1 1/2 tsp paprika (I use sweet paprika for a milder flavor)
- 1/2 tsp black pepper (freshly ground preferred)
- 2 tsp onion powder
- 4 chicken thighs (bone-in, skin-on for best flavor)
Step 1: Prepare the Chicken and Spices
Remove the chicken thighs from the fridge about 20 minutes before cooking to allow them to come to room temperature.
Preheat your oven to 425°F (220°C).
In a small bowl, combine the following spices: 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 1/2 teaspoons of paprika, 1 teaspoon of oregano, 1 teaspoon of thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Stir the spices to ensure they are well mixed.
Step 2: Season the Chicken
Pat the chicken thighs dry using paper towels to promote crispy skin.
Drizzle 2 tablespoons of avocado oil over the chicken and stir to coat well.
Add about 2/3 of the prepared spice mixture to the chicken and stir to ensure an even coating.
Make sure to apply some spices under the skin for optimal flavor.
Step 3: Arrange and Bake
Place a baking rack on top of a heavy-duty baking sheet to allow air circulation.
Arrange the seasoned chicken thighs on the rack, ensuring the skin is smooth on top.
Sprinkle the remaining 1/3 of the spice mixture over the chicken thighs and gently pat it in with your fingers.
Step 4: Bake Until Crisp
Bake the chicken in the middle rack of the preheated oven for 35 to 40 minutes, or until the thighs are golden brown.
For extra crispiness, optionally turn on the top broiler for an additional minute or two, keeping a close eye to prevent burning.
Step 5: Temp Check and Rest
Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
Remove the chicken from the oven once it reaches 160°F (71°C), allowing it to continue cooking with residual heat.
Let the chicken rest for a few minutes before serving to let the juices redistribute within the meat.
Step 6: Garnish and Serve
If desired, garnish the chicken thighs with fresh thyme before serving.
Enjoy your delicious, crispy, and flavorful chicken thighs!
