Oven Baked Chicken Thighs (Printable version)
Crispy, juicy chicken thighs roasted with herbs and spices for a quick and flavorful main dish.
# What you need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs (about 3 lb total)
→ Marinade & Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried oregano
→ Optional Garnishes
10 - 1 tbsp chopped fresh parsley
11 - Lemon wedges, for serving
# How To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
02 - Pat the chicken thighs thoroughly dry with paper towels and transfer to a large mixing bowl. Drizzle with olive oil and toss to coat each piece evenly.
03 - In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Sprinkle the seasoning blend over the chicken thighs, turning and rubbing to ensure full, even coverage on all sides.
04 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them at least 1 inch apart to allow proper air circulation for crisping.
05 - Bake on the center rack for 35–40 minutes, until the skin is deeply golden and crisp and an instant-read meat thermometer inserted into the thickest part of the thigh registers 165°F.
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Advice:
01 -
- The skin gets so shatteringly crispy you will hear it crackle when you bite into it, yet the meat underneath stays incredibly juicy.
- It uses pantry staples you probably already have, and the hands on time is barely ten minutes.
02 -
- If you do not pat the chicken completely dry, the skin will rubber instead of crackle and you will wonder what went wrong.
- A meat thermometer changed everything for me and eliminated the guesswork of wondering if the chicken is done.
03 -
- Take the chicken out of the fridge twenty minutes before cooking so it roasts evenly instead of being cold in the center.
- Seasoning the night before and letting it sit uncovered in the fridge dries the skin out further and makes it even crispier.