Oven Baked Chicken Thighs with Cheesy Spaghetti
These juicy oven baked chicken thighs are seasoned with smoked paprika, garlic, and dried herbs, then roasted to perfection alongside a simple cacio e pepe spaghetti and pan-seared broccolini. Everything comes together in one satisfying bowl, finished with a generous snowfall of freshly grated Parmesan. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort it requires.
Prep Time : 15 min
Cook Time : 40 min
Servings : 4
15 min
40 min
4
Ingredients
For the Chicken Thighs
• 8 bone-in, skin-on chicken thighs
• 1½ tsp fine salt
• 1 tsp black pepper, freshly cracked
• 1½ tsp sweet smoked paprika
• ½ tsp hot paprika
• 1½ tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
For the Cacio e Pepe Spaghetti
• 240g spaghetti — this one on Amazon
• 60g Pecorino Romano, finely grated — this one on Amazon
• 60g Parmesan, finely grated (plus extra for serving) — this one on Amazon
• 2 tsp black pepper, freshly cracked
• 2 tbsp unsalted butter — this one on Amazon
• 120ml reserved pasta water
For the Pan-Seared Broccolini
• 400g broccolini, trimmed
• 2 tbsp olive oil
• ½ tsp fine salt
• ½ tsp black pepper
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Season and Prepare the Chicken Thighs
Remove the chicken thighs from the refrigerator at least 20 minutes before cooking and pat them completely dry using paper towels. Removing excess moisture is one of the most important steps for achieving deeply browned, crispy skin. Any remaining surface moisture will steam the skin rather than allowing it to render and caramelize properly in the oven. In a small bowl combine the salt, black pepper, sweet smoked paprika, hot paprika, garlic powder, dried oregano, and dried basil. Stir to create an even spice blend. Drizzle the olive oil over the chicken thighs and rub it across both the skin and the underside so the oil creates a base that helps the spice mixture adhere. Sprinkle the spice blend generously over the skin and press it in firmly with your fingertips. Flip each thigh and season the underside as well, then return them skin-side up on a large rimmed baking sheet or oven-safe skillet. - Roast the Chicken Thighs
Remove the saucepan from heat. Add the red chili flakes, lime zest, Preheat the oven to 220°C (425°F). Place the seasoned chicken thighs skin-side up on the baking sheet, ensuring they are spaced at least 2–3 cm apart so hot air can circulate around each piece. Overcrowding the pan would cause the thighs to steam rather than roast, preventing the skin from crisping properly. Roast the chicken for 38–42 minutes, until the skin is deeply golden and visibly crispy, and an instant-read thermometer inserted into the thickest part of the thigh away from the bone reads 74°C (165°F). For extra color on the skin, switch the oven to the broil setting for the final 2–3 minutes, watching closely to prevent burning. Remove the thighs from the oven and allow them to rest for 5 minutes before serving. This resting period allows the juices to redistribute evenly through the meat. - Cook the Spaghetti
While the chicken roasts, bring a large pot of water to a rolling boil over high heat. Season the water generously with salt — the water should taste noticeably salty, as this is the primary opportunity to season the pasta itself. Add the spaghetti and cook according to the package instructions until al dente, typically 8–10 minutes. Before draining, use a heatproof measuring cup to scoop out at least 240ml of pasta cooking water and set it aside. The starchy pasta water is essential to the cacio e pepe technique, as it helps emulsify the cheese and butter into a smooth, clinging sauce rather than a greasy or clumped one. Drain the spaghetti and return it immediately to the warm pot, off the heat. - Prepare the Cacio e Pepe Sauce
While the pasta finishes cooking, combine the finely grated Pecorino Romano and Parmesan in a small bowl. Add 2–3 tablespoons of the hot pasta water to the cheese and stir vigorously until a thick, smooth paste forms. This technique — called tempering — prevents the cheese from seizing into clumps when it meets the hot pasta. Add the butter to the drained spaghetti in the warm pot and stir until the butter melts and coats the pasta. Add the cracked black pepper and stir for about 30 seconds. Working quickly, add the cheese paste along with 60–80ml of additional pasta water, tossing continuously with tongs or a large fork. Continue adding pasta water in small increments, tossing constantly, until the sauce becomes creamy, glossy, and clings to every strand. The finished spaghetti should look silky and evenly coated rather than dry or clumped. - Pan-Sear the Broccolini
Trim the tough ends from the broccolini and rinse under cold water. Pat dry thoroughly with a kitchen towel — wet broccolini will steam rather than sear in the pan. Heat a large skillet or cast iron pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the broccolini in a single layer. Do not stir immediately — allow the broccolini to sit undisturbed for 2 minutes so the florets char slightly on the contact side, developing a slightly smoky, caramelized flavor. Season with salt and pepper, toss once, and cook for another 2–3 minutes until the stems are just tender when pierced with the tip of a knife. Remove from the heat immediately. - Assemble and Serve
Divide the cacio e pepe spaghetti among four wide, shallow bowls. Place two roasted chicken thighs alongside each portion of pasta. Arrange a portion of pan-seared broccolini in the remaining space in the bowl. Finish each bowl with a generous, heavy grating of fresh Parmesan over the entire dish — chicken, pasta, and broccolini alike. Serve immediately while everything is hot.
*Notes :
- Patting the chicken thighs completely dry before seasoning is non-negotiable for achieving properly crispy skin. Even a small amount of surface moisture will prevent the Maillard reaction that creates the signature deep-brown crust.
- The spice blend used here — sweet paprika, hot paprika, garlic powder, dried oregano, and basil — builds both visual color and layered savory flavor. The combination of sweet and hot paprika creates warmth without sharpness, while the dried herbs add aromatic depth that complements the rendered skin fat.
- Cacio e pepe is one of the simplest Italian pasta preparations, relying on only three core ingredients: pasta, cheese, and black pepper. The technique, however, is everything. Finely grating the cheese and tempering it with pasta water before adding it to the spaghetti is the key to a smooth, creamy sauce. Never add cold cheese directly to hot pasta, as it will seize and clump rather than melting evenly.
- Broccolini — sometimes called baby broccoli — has tender stems that cook more quickly and evenly than regular broccoli florets. Searing it over high heat adds a light char that introduces a pleasant bitterness that contrasts beautifully with the richness of the pasta and chicken.
- Finishing the entire bowl with freshly grated Parmesan is not optional — it ties all three components together visually and in flavor, adding a salty, nutty quality to every bite.
Why This Recipe Works
This dish works because it balances richness, savory depth, and textural contrast in every element of the bowl.
The chicken thighs are roasted at high temperature to render the fat from the skin, which produces crispy, deeply flavored skin while keeping the interior meat juicy. The spice rub creates a flavor crust that complements without masking the natural flavor of the meat.
Cacio e pepe is deliberately simple so it does not compete with the boldly seasoned chicken. Its creaminess and black pepper heat provide a neutral but satisfying base that fills out the bowl. The pan-seared broccolini introduces slight bitterness and char that cuts through the richness of both the pasta and the chicken.
Parmesan ties everything together, adding a consistent savory finish across all three components.
Ingredient Breakdown
Chicken Thighs
Bone-in, skin-on thighs are ideal for roasting because the fat in the skin renders during cooking, basting the meat and creating a deeply crispy exterior. They remain moist and flavorful far more reliably than boneless breasts.
Sweet and Hot Paprika
Sweet smoked paprika adds rich color and subtle earthiness. Hot paprika introduces gentle heat without overpowering the overall flavor of the dish. Together they create a balanced spice layer.
Dried Oregano and Basil
These dried herbs add aromatic Mediterranean character. Dried herbs are preferred here over fresh because they adhere to the oil rub and survive the high oven temperature without burning.
Spaghetti
Spaghetti is the traditional pasta for cacio e pepe because its smooth surface picks up the creamy sauce evenly without trapping pockets of undressed pasta.
Pecorino Romano and Parmesan
The combination of Pecorino Romano and Parmesan provides the right balance of sharpness and nuttiness. Pecorino contributes saltiness and tang, while Parmesan adds depth and a longer-lasting savory finish.
Broccolini
Broccolini has thinner stems and more delicate florets than regular broccoli, making it ideal for quick pan-searing at high heat. Its mild bitterness provides contrast to the rich pasta and chicken.
Flavor Structure Explained
The flavor structure of this dish is built around contrasting richness and brightness across three components.
The chicken thighs are the boldest element, with deep savory flavor from the spice rub, rendered fat, and roasted skin. The cacio e pepe spaghetti is intentionally restrained — rich and peppery but not heavily seasoned, serving as a creamy, satisfying base that does not compete with the chicken. The broccolini introduces a third flavor note: lightly bitter, slightly charred, and fresh, which prevents the bowl from tasting uniformly heavy. Parmesan unifies all three elements by adding consistent saltiness and umami across the entire plate.
Common Mistakes to Avoid
- Not Drying the Chicken Skin – Wet chicken skin will steam in the oven and remain soft and pale rather than rendering into a crispy, browned crust. Always pat the thighs thoroughly dry before seasoning.
- Adding Cold Cheese Directly to Hot Pasta – Cold grated cheese added without tempering will seize and clump into uneven lumps. Always mix the cheese with a small amount of hot pasta water first to create a smooth paste.
- Not Saving Enough Pasta Water – Pasta water is the backbone of cacio e pepe. Without enough starchy water to emulsify the sauce, the result will be either too dry or greasy. Always save more than you think you will need.
- Crowding the Broccolini in the Pan – Broccolini placed too closely together will steam rather than sear. Work in batches if necessary to ensure every piece makes direct contact with the hot pan.
- Skipping the Resting Time on the Chicken – Cutting into the chicken immediately after removing it from the oven will cause the juices to run out rather than redistribute through the meat. A five-minute rest makes a noticeable difference.
Variations
Boneless Thigh Version
Boneless, skinless thighs can be used for a leaner option. Reduce the roasting time to approximately 22–25 minutes at the same temperature.
Spicy Arrabbiata Spaghetti
Replace the cacio e pepe with a simple spicy tomato sauce for a bolder, more assertive pasta pairing.
Lemon Herb Chicken
Replace the paprika-heavy rub with lemon zest, fresh rosemary, garlic, and olive oil for a brighter Mediterranean flavor profile.
Broccoli Substitution
Regular broccoli florets, asparagus, or green beans can replace broccolini depending on availability. Adjust cooking time accordingly.
Extra Crispy Skin
For maximum skin crispiness, dry brine the chicken thighs uncovered in the refrigerator for at least 4 hours or overnight before roasting.
Storage & Make-Ahead
Leftover chicken thighs store well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 12–15 minutes to restore the crispy skin. Microwaving is not recommended as it softens the skin.
Leftover cacio e pepe spaghetti can be stored separately in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a splash of water and stir continuously to restore the creamy consistency.
Broccolini is best enjoyed fresh but can be stored for up to 2 days and reheated briefly in a hot pan.
The chicken spice rub can be mixed and stored in an airtight container at room temperature for up to 1 month.
Frequently Asked Questions
Can I use boneless chicken thighs instead?
Yes. Boneless thighs cook faster — approximately 22–25 minutes at 220°C. They will not produce the same crispy skin result but will still be well-seasoned and juicy.
What cheese can I use if I don’t have Pecorino Romano?
Additional Parmesan can replace Pecorino Romano entirely, though the sauce will be slightly less sharp and salty. A small amount of aged Grana Padano also works well.
How do I prevent the cacio e pepe from clumping?
The key is tempering the cheese with hot pasta water before adding it to the pasta, and working quickly while the pasta is still very hot. Never stop tossing until the sauce is fully emulsified.
Can I make this dish ahead for meal prep?
The components can be cooked separately and stored, but the dish is at its best when assembled fresh. The chicken reheats particularly well in the oven.
Why are bone-in thighs better for roasting?
The bone helps conduct heat into the meat evenly and the fat under the skin bastes the meat during roasting, resulting in juicier, more flavorful chicken compared to boneless cuts.
Nutrition Facts
( per ~200 ml serving )
Calories
~845 kcal
Protein
58 g
Fat
42 g
Carbs
~52 g
Calories
~845 kcal
Protein
58 g
Fat
42 g
Carbs
~52 g
Related Recipes
Related Recipes
Garlic Herb Pork Tenderloin
Lean pork tenderloin coated in aromatic garlic-herb crust—elegant, juicy, and ready in 40 minutes.
Grilled Asparagus & Corn Salad
Charred asparagus and caramelised corn with ice-water shallots, feta, and lemon vinaigrette — a smoky, bright summer salad ready in 35 minutes.
Carrot Cumin Salad
Ribboned carrots tossed with toasted cumin, lemon, and pumpkin seeds for earthy, bright flavors.
You might also like
You might also like
Roasted Red Pepper Cream Pasta
Smoky roasted peppers blended with mascarpone create the silkiest cream sauce for this pasta.
Creamy Zucchini Pasta with Burrata
Silky zucchini sauce coats rigatoni, topped with burrata and crispy lemon breadcrumbs perfectly.
Ciabatta Rolls & Semi-Baguettes
Overnight biga, long cold ferment, and ice-cube steam baking — authentic ciabatta rolls and semi-baguettes with crackling crust and open crumb for every sandwich application.
Oven Baked Chicken Thighs with Cheesy Spaghetti
Ingredients
Method
- Remove the chicken thighs from the refrigerator at least 20 minutes before cooking and pat them completely dry using paper towels. Removing excess moisture is one of the most important steps for achieving deeply browned, crispy skin. Any remaining surface moisture will steam the skin rather than allowing it to render and caramelize properly in the oven. In a small bowl combine the salt, black pepper, sweet smoked paprika, hot paprika, garlic powder, dried oregano, and dried basil. Stir to create an even spice blend. Drizzle the olive oil over the chicken thighs and rub it across both the skin and the underside so the oil creates a base that helps the spice mixture adhere. Sprinkle the spice blend generously over the skin and press it in firmly with your fingertips. Flip each thigh and season the underside as well, then return them skin-side up on a large rimmed baking sheet or oven-safe skillet.
- Preheat the oven to 220°C (425°F). Place the seasoned chicken thighs skin-side up on the baking sheet, ensuring they are spaced at least 2–3 cm apart so hot air can circulate around each piece. Overcrowding the pan would cause the thighs to steam rather than roast, preventing the skin from crisping properly. Roast the chicken for 38–42 minutes, until the skin is deeply golden and visibly crispy, and an instant-read thermometer inserted into the thickest part of the thigh away from the bone reads 74°C (165°F). For extra color on the skin, switch the oven to the broil setting for the final 2–3 minutes, watching closely to prevent burning. Remove the thighs from the oven and allow them to rest for 5 minutes before serving. This resting period allows the juices to redistribute evenly through the meat.
- While the chicken roasts, bring a large pot of water to a rolling boil over high heat. Season the water generously with salt — the water should taste noticeably salty, as this is the primary opportunity to season the pasta itself. Add the spaghetti and cook according to the package instructions until al dente, typically 8–10 minutes. Before draining, use a heatproof measuring cup to scoop out at least 240ml of pasta cooking water and set it aside. The starchy pasta water is essential to the cacio e pepe technique, as it helps emulsify the cheese and butter into a smooth, clinging sauce rather than a greasy or clumped one. Drain the spaghetti and return it immediately to the warm pot, off the heat.
- While the pasta finishes cooking, combine the finely grated Pecorino Romano and Parmesan in a small bowl. Add 2–3 tablespoons of the hot pasta water to the cheese and stir vigorously until a thick, smooth paste forms. This technique — called tempering — prevents the cheese from seizing into clumps when it meets the hot pasta. Add the butter to the drained spaghetti in the warm pot and stir until the butter melts and coats the pasta. Add the cracked black pepper and stir for about 30 seconds. Working quickly, add the cheese paste along with 60–80ml of additional pasta water, tossing continuously with tongs or a large fork. Continue adding pasta water in small increments, tossing constantly, until the sauce becomes creamy, glossy, and clings to every strand. The finished spaghetti should look silky and evenly coated rather than dry or clumped.
- Trim the tough ends from the broccolini and rinse under cold water. Pat dry thoroughly with a kitchen towel — wet broccolini will steam rather than sear in the pan. Heat a large skillet or cast iron pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the broccolini in a single layer. Do not stir immediately — allow the broccolini to sit undisturbed for 2 minutes so the florets char slightly on the contact side, developing a slightly smoky, caramelized flavor. Season with salt and pepper, toss once, and cook for another 2–3 minutes until the stems are just tender when pierced with the tip of a knife. Remove from the heat immediately.
- Divide the cacio e pepe spaghetti among four wide, shallow bowls. Place two roasted chicken thighs alongside each portion of pasta. Arrange a portion of pan-seared broccolini in the remaining space in the bowl. Finish each bowl with a generous, heavy grating of fresh Parmesan over the entire dish — chicken, pasta, and broccolini alike. Serve immediately while everything is hot.