Description
Juicy oven-baked chicken thighs seasoned to perfection and served with a creamy, tangy macaroni salad for a comforting and crowd-pleasing meal.
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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
- Pat the chicken thighs dry with paper towels and rub them with olive oil on all sides.
- In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Sprinkle the seasoning evenly over the chicken thighs.
- Arrange the chicken thighs skin-side up on the prepared baking sheet and bake for 35–40 minutes, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth.
- Add the cooled macaroni, red onion, celery, and grated carrot to the dressing. Toss until well combined and season with salt and pepper to taste.
- Refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld.
- Serve the baked chicken thighs hot alongside the chilled macaroni salad.
Notes
For extra crispy skin, broil the chicken for the last 2–3 minutes while watching carefully.
Chill the macaroni salad longer for deeper flavor development.
Add chopped pickles, relish, or hard-boiled eggs for variation.
Store chicken and macaroni salad separately in airtight containers.
Do not freeze the macaroni salad as the texture may change.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg
