Why You’ll Love Baked Chicken Thighs and Macaroni Salad Recipe
This recipe brings together two favorites in one delicious spread. The baked chicken thighs are tender on the inside with perfectly seasoned, crispy skin on the outside. Meanwhile, the macaroni salad is creamy, slightly sweet, and packed with texture from fresh vegetables and cheese.
It’s easy to prepare, budget-friendly, and ideal for feeding a crowd. You can make the macaroni salad ahead of time, and the chicken bakes hands-off in the oven, making this a stress-free option for busy days or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the baked chicken thighs
bone-in, skin-on chicken thighs
olive oil
garlic, minced
paprika
salt
black pepper
onion powder
dried herbs such as thyme or oregano
For the macaroni salad
elbow macaroni
cooked chicken (shredded or diced, if adding into the salad)
cheddar cheese, diced
carrot, grated
red bell pepper, finely chopped
red onion, finely chopped
pineapple tidbits, drained
For the dressing
mayonnaise
plain yogurt or sour cream
mustard
lemon juice or vinegar
sugar
salt
black pepper
Directions
-
Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and place them on a baking sheet lined with parchment paper or lightly greased.
-
In a small bowl, combine olive oil, minced garlic, paprika, salt, black pepper, onion powder, and dried herbs. Rub the mixture evenly over the chicken thighs, coating both sides.
-
Arrange the chicken skin-side up and bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Remove from the oven and let rest for 5 minutes before serving.
-
While the chicken is baking, cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and allow it to cool completely.
-
In a large mixing bowl, combine the cooled macaroni, cheese, grated carrot, bell pepper, red onion, and pineapple tidbits.
-
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, mustard, lemon juice or vinegar, sugar, salt, and black pepper until smooth.
-
Pour the dressing over the macaroni mixture and gently toss until evenly coated. Cover and refrigerate for at least 2 hours to allow the flavors to develop.
-
Serve the baked chicken thighs hot alongside the chilled macaroni salad.
Servings and timing
Servings: 6 to 8 people
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours (including chilling)
Variations
You can customize this recipe in many ways. Add chopped celery or sweet pickles to the macaroni salad for extra crunch. Swap cheddar cheese for mozzarella or Colby Jack for a different flavor profile. For a lighter version, reduce the mayonnaise and increase the yogurt.
For the chicken, try using boneless thighs if you prefer quicker cooking. You can also experiment with different spice blends such as Cajun seasoning, lemon pepper, or a smoky barbecue rub.
If you want a complete one-bowl meal, dice the baked chicken and fold it directly into the macaroni salad before chilling.
Storage/Reheating
Store leftover baked chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 10–15 minutes or until warmed through. You can also microwave in shorter intervals, though the skin may lose some crispness.
The macaroni salad should be kept refrigerated in a sealed container and will stay fresh for 3 to 5 days. Stir before serving, and if it appears dry, mix in a small amount of mayonnaise or yogurt to refresh the texture.
Do not leave either dish at room temperature for more than 2 hours.
FAQs
Can I make the macaroni salad a day ahead?
Yes, making it a day in advance actually improves the flavor as the ingredients have more time to blend together.
How do I keep the chicken skin crispy?
Make sure to pat the chicken dry before seasoning and bake it uncovered at a high enough temperature.
Can I use boneless chicken thighs?
Yes, boneless thighs work well and will cook faster, usually in about 25 to 30 minutes.
Should I rinse the pasta after cooking?
You can rinse it with cool water to stop the cooking process and help it cool quickly for the salad.
What can I substitute for mayonnaise?
You can use Greek yogurt, a combination of yogurt and sour cream, or a light mayonnaise alternative.
Can I freeze macaroni salad?
Freezing is not recommended because the dressing may separate and change texture once thawed.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I add more vegetables to the salad?
Yes, peas, corn, chopped celery, or boiled eggs make great additions.
Is this recipe suitable for gatherings?
Absolutely. It serves a crowd and can easily be doubled for larger groups.
Can I serve this dish warm?
The chicken is best served warm, while the macaroni salad is traditionally served chilled for contrast and freshness.
Conclusion
Baked chicken thighs and macaroni salad make a comforting and versatile meal that works for both everyday dinners and special occasions. With juicy, flavorful chicken and a creamy, colorful pasta salad, this recipe delivers satisfying textures and balanced flavors in every bite. It’s simple to prepare, easy to customize, and sure to become a favorite at your table.
