Sheet Pan

Sheet-Pan Chicken Thighs With Magic Spice Blend

October  7, 2018
Photo by Ty Mecham
Author Notes

I make a big sheet tray of these spice-rubbed chicken thighs, eat one or two for dinner that night, then turn the rest into quesadillas, rice bowls, and leftovers throughout the week. —Eric Kim

Test Kitchen Notes

Featured in: 2 Quick & Easy Chicken Thigh Recipes Our Senior Editor Swears By. —The Editors

  • Cook time 30 minutes
  • Serves 4
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons Magic Spice Blend, recipe follows
  • Magic Spice Blend
  • 1/3 cup dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly cracked black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon celery seed, crushed in the palm of your hand
In This Recipe
  1. Spoon all of the ingredients into a Mason jar and shake.
  2. Sprinkle the Magic Spice Blend generously on the underside of bone-in, skin-on chicken thighs, place on a sheet pan skin-side up, then season the skins lightly with more rub. You can let this sit covered overnight in the fridge, or bake off right away.
  3. Roast at 400° F for 30 minutes, or until cooked through.

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Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he covers food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.