Oven Baked Chicken Thighs (Printable version)
Tender, crispy-skinned chicken thighs roasted with herbs and spices for a simple, flavorful main dish.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Seasoning Blend
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
→ Garnish
10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
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 until each piece is evenly coated.
04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Sprinkle the seasoning blend over the chicken, tossing to ensure all surfaces are well covered.
05 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them apart to allow even roasting.
06 - Bake for 35 to 40 minutes until the skin is golden and crispy and an instant-read meat thermometer registers 165°F (74°C) in the thickest part of the thigh.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley and serve alongside lemon wedges if desired.
# Expert Suggestions:
01 -
- The spice rub is made from pantry staples you probably already have, so there is zero special shopping involved.
- Bone in, skin on thighs are forgiving and stay juicy even if you forget about them for a few extra minutes.
- Cleanup is almost nothing if you line your baking sheet properly.
02 -
- If you pull the chicken out of the fridge right before cooking, the skin will not crisp as well, so let it sit on the counter for about twenty minutes first.
- Broiling for the last two to three minutes transforms already good skin into something extraordinary, but watch it like a hawk because the line between perfect and burnt is thin.
03 -
- Patting the chicken dry is the single step most people skip, and it makes more difference than any fancy ingredient.
- Letting the seasoned chicken sit uncovered in the fridge for a few hours before roasting dries the skin further and produces an almost fried level of crunch.