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Baked Chicken Thighs and Macaroni Salad

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Juicy oven-baked chicken thighs seasoned with simple spices and served with a creamy, classic macaroni salad. A comforting and satisfying meal perfect for family dinners or gatherings.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 2 cups elbow macaroni, uncooked
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup grated carrot
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Pat the chicken thighs dry with paper towels. Rub with olive oil and season evenly with salt, pepper, garlic powder, paprika, and onion powder.
  3. Arrange chicken thighs on the prepared baking sheet, skin side up.
  4. Bake for 35–40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  5. Meanwhile, cook the macaroni according to package instructions. Drain and rinse under cold water. Set aside to cool.
  6. In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.
  7. Add the cooled macaroni, celery, red onion, and carrot. Toss until well combined.
  8. Refrigerate macaroni salad for at least 1 hour before serving.
  9. Serve baked chicken thighs hot with chilled macaroni salad on the side.

Notes

  • For extra crispy skin, broil the chicken for 2–3 minutes at the end of baking.
  • Let the chicken rest for 5 minutes before serving to retain juices.
  • Macaroni salad tastes better after chilling for a few hours.
  • You can add boiled eggs or sweet pickle relish to the macaroni salad for extra flavor.

Nutrition

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