We all need that one highly reliable chicken dish. You know? The one you can serve when new guests are coming over and you want to impress. Or better yet, the one you whip up when you want to have a guaranteed delicious dinner. Well, that can soon be this Never-Fails Baked Chicken for you! Thanks to the long marinating time and the slow cooking process, you can always count on these chicken thighs to turn out juicy, mouthwateringly seasoned, and a hit every single time. You can really trust Never-Fails Baked Chicken! It never misses!


  • 2 teaspoons seasoned salt
  • 2 teaspoons dried rosemary
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 4 pounds chicken thighs, skin-on and bone-in, patted dry
  • 1/3 cup pure maple syrup
  • 1 large onion, thinly sliced
  • 1/2 cup unsalted butter, cut into slices
  • 2 tablespoons Worcestershire sauce
  • paprika, to taste
  • parsley leaves, to taste, for garnish
  • grape tomatoes, to taste, sliced, for garnish


Step 1 –In a small bowl, whisk the seasoned salt, the dried rosemary, the garlic powder, the onion powder, and the black pepper together until it is combined.

Step 2 –In a large bowl, add the chicken thighs and sprinkle with the seasoning mixture, ensuring each is completely covered.

Step 3 –Cover the bowl and place it in the refrigerator to marinate, about 2-3 hours.

Step 4 –Transfer the bowl from the refrigerator and let the marinated chicken thighs rest until they come to room temperature, about 30 minutes.

Step 5 –Preheat the oven to 325 degrees F.

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Step 6 –Add the marinated chicken thighs to a 9×13-inch baking dish.

Step 7 –Use a spoon to drizzle both sides of the chicken thighs with the maple syrup.

Step 8 –Arrange the coated chicken, skin-side up, in the baking dish.

Step 9 –Cover the coated chicken thighs with the onions and the butter. Drizzle the Worcestershire sauce over the top.

Step 10 –Cover the baking dish with foil and bake the chicken thighs for 1 hour.

Step 11 –Flip the chicken thighs and sprinkle with the paprika. Bake again for 1 hour.

Step 12 –Increase the temperature to 350 degrees F.

Step 13 –Discard the foil and sprinkle the chicken thighs with enough of the paprika to reach the desired color.

Step 14 –Flip the chicken thighs again, skin-side up, and bake until they reach an internal temperature of at least 145 degrees and are nicely browned, about 20-30 minutes.

Step 15 –Serve the chicken thighs garnished with the parsley and the tomatoes.