Oven Baked Chicken Thighs (Printable)

Juicy herb-roasted chicken thighs with crispy golden skin, ready in under an hour for a satisfying family meal.

# What You'll Need:

01 - 8 bone-in, skin-on chicken thighs

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

10 - 1 tbsp chopped fresh parsley

11 - Lemon wedges, for serving

01 - Preheat your oven to 425°F (220°C).

02 - Pat chicken thighs dry with paper towels and place them in a large bowl.

03 - Drizzle olive oil over the chicken and toss to coat evenly.

04 - In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano.

05 - Sprinkle the seasoning mixture over the chicken thighs, ensuring all pieces are well coated.

06 - Arrange chicken thighs, skin side up, on a baking sheet lined with parchment paper or foil.

07 - Bake in the preheated oven for 35–40 minutes, or until the skin is crispy and a meat thermometer reads 165°F (74°C) in the thickest part.

08 - Remove from the oven and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges if desired.

01 -

The skin gets so impossibly crispy that people will fight over the pieces with the most crackling.
It uses pantry spices you probably already have, which means no emergency grocery runs.
Cleanup is almost nonexistent when you line your baking sheet properly.
It is genuinely difficult to mess up, even on your first try.

02 -

Skipping the drying step guarantees soggy skin, no matter how hot your oven runs.
Crowding the pan traps steam and turns crispy skin into something sad and rubbery.

03 -

Pulling the chicken out of the fridge 20 minutes before seasoning lets it cook more evenly from edge to center.
Save any leftover rendered fat from the baking sheet to roast potatoes in the next day, because that liquid gold is pure concentrated flavor.