Oven Baked Chicken Thighs (Print Version)
Crispy, juicy chicken thighs roasted with herbs and spices for a simple, satisfying main dish.
# What You Need:
→ Meats
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
# Directions:
01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels and place them in a large mixing bowl.
03 - Drizzle olive oil over the chicken and toss to coat evenly on all sides.
04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Stir until well blended.
05 - Sprinkle the seasoning mixture generously over the chicken thighs, ensuring every piece is thoroughly coated.
06 - Place chicken thighs skin side up on a baking sheet lined with parchment paper or aluminum foil, leaving space between each piece.
07 - Bake for 35 to 40 minutes, or 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 so shatteringly crisp you will hear it crack when you bite in, yet the meat underneath stays incredibly juicy.
- Everything comes together on a single pan with spices you probably already have, making cleanup almost nonexistent.
02 -
- If the skin is not as crispy as you want, run it under the broiler for 2 to 3 minutes but stand there and watch because the line between perfect and charred is very thin.
- Letting the seasoned chicken sit uncovered in the fridge for an hour before baking dries the surface even more and makes a noticeable difference in crispiness.
03 -
- Take the chicken out of the fridge 20 minutes before seasoning so it comes closer to room temperature and cooks more evenly throughout.
- The simplest secret is patience: let it rest those full 5 minutes before cutting so every bite stays juicy instead of leaking onto the plate.