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Oven Baked Chicken Thighs with Cheesy Spaghetti Recipe
Ash Tyrrell

Oven Baked Chicken Thighs with Cheesy Spaghetti Recipe

I still remember the first time I pulled this dish out of the oven: bubbling cheese, golden chicken skin, and spaghetti soaking up every bit of flavor from the pan. I made it on a lazy Sunday when I wanted something hearty but didn't want to babysit five pots on the stove. One pan, one oven, and dinner practically made itself
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs skin on and bone in – bone-in thighs stay juicier and the skin crisps up beautifully in the oven
  • 2 tablespoons olive oil – helps the chicken skin brown and stops everything from sticking to the pan
  • 1 brown onion diced – builds the base flavor for the sauce
  • 4 garlic cloves crushed – use fresh garlic, not the jarred kind, for a stronger aroma
  • 2 tablespoons fresh thyme – dried thyme works too just use half the amount
  • 3 tablespoons tomato paste – concentrated flavor that won't water down the sauce
  • 250 g dried spaghetti – snap it in half so it fits and cooks evenly in the pan
  • 1½ cups chicken stock plus 1½ cups water – cooks the pasta while adding richer flavor than water alone
  • 1 cup shredded mozzarella – melts into gooey pockets throughout the pasta
  • ½ cup grated parmesan – grate it fresh pre-shredded cheese doesn't melt as smoothly
  • 1 teaspoon grated lemon zest – brightens up the rich cheesy sauce
  • Fresh thyme and extra parmesan to garnish – for serving

Method
 

  1. Preheat your oven to 200°C (400°F). Pat the chicken thighs dry and season generously with salt and pepper on both sides. Drying the skin first is the real secret to getting it crispy instead of soggy once it hits the pan.
  2. Heat olive oil in your oven-safe pan over high heat. Lay the chicken skin-side down and leave it alone for 6-7 minutes without moving it. This builds a deep golden crust that holds up beautifully through baking.
  3. Remove the chicken and set it aside. Lower the heat slightly and cook the onion for about 5 minutes until it softens and turns golden. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
  4. Return the chicken to the pan, skin-side up, nestling it into the onion mixture. Pour in the chicken stock and water, then scrape up any browned bits stuck to the pan. Let it simmer for 5 minutes so the flavors combine.
  5. Break the spaghetti in half and tuck it under and around the chicken pieces, making sure it's fully submerged in the liquid. This lets the pasta cook directly in that flavorful broth instead of separately in a pot.
  6. Put the lid on and transfer the pan to the oven. Bake for 25-30 minutes, until the spaghetti is tender and most of the liquid has been absorbed. Check once around the 20-minute mark to make sure it isn't drying out.
  7. Remove the lid and sprinkle the mozzarella and parmesan generously over the top. Return the pan to the oven, uncovered, for another 5-7 minutes until the cheese is melted and slightly golden.
  8. Switch your oven to the grill or broil setting for 2-3 minutes to get that irresistible bubbly, browned cheese top. Watch it closely so it doesn't burn.
  9. Let the dish rest for 5 minutes before serving. This helps the sauce settle and makes it much easier to plate. Finish with lemon zest and fresh thyme for a pop of color and flavor.

Notes

  • I always dry the chicken skin thoroughly with paper towels before searing it makes a huge difference in crispiness.
  • I like to reserve a little extra stock in case the spaghetti looks dry halfway through baking.
  • I grate my own cheese instead of buying pre-shredded, since it melts so much smoother into the sauce.
  • I let the dish rest before serving so the sauce isn't too runny on the plate.
  • I sometimes add a pinch of chili flakes if I want a little heat in the sauce.