Name: Baked Chicken Thighs with Creamy Macaroni Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups elbow macaroni; 1 cup mayonnaise; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon sugar; 1/2 cup finely chopped red onion; 1/2 cup chopped celery; 1/4 cup grated carrot; Salt and pepper to taste

Baked Chicken Thighs with Creamy Macaroni Salad a juicy oven-baked chicken thighs paired with a creamy, tangy macaroni salad make one of my favorite comforting and crowd-pleasing meals. I love how the crispy, seasoned chicken balances perfectly with the cool, creamy pasta salad. I often prepare this dish for family dinners, potlucks, or relaxed weekend gatherings when I want something hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it combines bold flavor with simple preparation. The chicken thighs turn out crispy on the outside and tender on the inside, while the macaroni salad brings a creamy, tangy contrast that makes every bite satisfying.

I also appreciate how easy it is to prepare both components at the same time. While the chicken bakes in the oven, I prepare the macaroni salad, which makes the cooking process efficient and stress-free. It’s also a reliable crowd-pleaser that I can serve for casual dinners or larger gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup mayonnaise

1 tablespoon yellow mustard

2 cups elbow macaroni

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 cup finely chopped red onion

1/2 cup chopped celery

1/4 cup grated carrot

Salt and pepper to taste

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or lightly greasing a baking dish.

I pat the chicken thighs dry with paper towels and rub them with olive oil on all sides.

In a small bowl, I combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. I sprinkle the seasoning evenly over the chicken thighs.

I arrange the chicken thighs skin-side up on the prepared baking sheet and bake them for 35–40 minutes, until the internal temperature reaches 165°F (74°C) and the skin turns crispy and golden brown.

While the chicken bakes, I cook the elbow macaroni according to the package instructions until al dente. I drain and rinse it under cold water to cool completely.

In a large mixing bowl, I whisk together mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth.

Then I add the cooled macaroni, red onion, celery, and grated carrot to the dressing and toss everything until well combined. I season with salt and pepper to taste.

I refrigerate the macaroni salad for at least 30 minutes to let the flavors meld together.

When ready to serve, I plate the baked chicken thighs hot alongside the chilled macaroni salad.

Servings and timing

I prepare this recipe in about 1 hour total. The prep time takes around 20 minutes, and the cooking time takes about 40 minutes.

This recipe serves 4 people generously.

Each serving contains approximately 620 kcal.

Variations

I sometimes swap dried thyme for dried oregano or Italian seasoning to change the flavor profile of the chicken. If I want a bit of heat, I add a pinch of cayenne pepper or smoked paprika.

For the macaroni salad, I occasionally mix in chopped pickles or relish for extra tanginess. I also like adding hard-boiled eggs for a more traditional, hearty version. If I want a lighter option, I replace part of the mayonnaise with plain Greek yogurt.

Storage/Reheating

I store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a 350°F oven for about 10–15 minutes to help maintain the crispy skin. I can also use a microwave for convenience, though the skin will be softer.

I store the macaroni salad separately in an airtight container in the refrigerator for up to 3 days. Before serving again, I stir it well and sometimes add a small spoonful of mayonnaise if it needs extra creaminess.

I do not recommend freezing the macaroni salad, as the texture of the mayonnaise can change after thawing. The chicken thighs, however, can be frozen for up to 2 months and reheated in the oven after thawing in the refrigerator.

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FAQs

Can I use boneless, skinless chicken thighs instead?

Yes, I can use boneless, skinless thighs. I reduce the baking time slightly and check that the internal temperature reaches 165°F (74°C).

How do I make the chicken skin extra crispy?

I make sure to pat the chicken completely dry before seasoning and bake it skin-side up. I can also broil it for the last 2–3 minutes while watching carefully.

Can I make the macaroni salad ahead of time?

Yes, I often prepare the macaroni salad a few hours in advance. I find that chilling it longer helps the flavors develop even more.

What other vegetables can I add to the macaroni salad?

I like adding diced bell peppers, peas, or chopped pickles. I choose vegetables that add crunch and balance the creamy dressing.

Can I serve this dish cold?

I prefer serving the chicken hot and the macaroni salad chilled for contrast. However, I can enjoy the chicken at room temperature if serving at a picnic or potluck.

Conclusion

I love how this baked chicken thighs with creamy macaroni salad recipe delivers both comfort and flavor in every bite. The crispy, well-seasoned chicken paired with the cool, tangy pasta salad creates a balanced and satisfying meal. Whenever I need a dependable, crowd-pleasing dish that feels both classic and hearty, this is the recipe I turn to.

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