Oven Baked Chicken Thighs (Printable version)
Crispy, juicy chicken thighs roasted with herbs and spices for an effortless weeknight main dish.
# What you need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano
→ Optional Garnishes
10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving
# How to make it:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat the chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - Drizzle olive oil over the chicken thighs and toss to coat each piece evenly.
04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well.
05 - Sprinkle the seasoning blend generously over the chicken thighs, turning to ensure all sides are thoroughly coated.
06 - Place the chicken thighs skin-side up on the prepared baking sheet, spacing them evenly apart.
07 - Bake for 35 to 40 minutes until the skin is golden and crispy and a meat thermometer inserted into the thickest part registers 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges if desired.
# Expert tips:
01 -
- The skin gets impossibly crispy while the meat underneath stays ridiculously moist, which feels like magic for so little effort.
- Everything seasons with pantry staples you probably already have, making this the ultimate back pocket dinner when meal planning goes out the window.
02 -
- Skipping the pat down step will leave you with rubbery skin no matter how hot the oven is, and there is no recovering from that mid bake.
- Crowding the thighs together on the pan traps steam and turns that beautiful skin soggy, so give each piece at least an inch of space all around.
03 -
- Broil the chicken for the final two to three minutes if the skin needs extra color, but stand right there and watch because the line between beautifully blistered and burnt is dangerously thin.
- Let the seasoned thighs sit uncovered in the fridge for an hour before baking if you have time, because air drying the skin takes crispiness to a whole new level.