Oven Baked Chicken Thighs (Printable)
Juicy, crispy chicken thighs seasoned with smoked paprika and herbs, roasted to golden perfection in the oven.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Spices & Seasoning
02 - 1½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon dried oregano
08 - ½ teaspoon dried thyme
→ Fat
09 - 2 tablespoons olive oil
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs dry with paper towels and place them in a large bowl.
03 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and dried thyme. Mix until evenly blended.
04 - Drizzle olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over all pieces. Toss or rub to coat each thigh thoroughly.
05 - Place the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even heat circulation.
06 - Bake for 35 to 40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F when checked with a meat thermometer.
07 - For an extra crispy finish, broil the chicken for the last 2 to 3 minutes of cooking, watching closely to prevent burning.
08 - Garnish with freshly chopped parsley and serve with lemon wedges alongside roasted vegetables or mashed potatoes.
# Expert Tips:
01 -
- The skin gets so crispy and golden you will wonder why you ever bothered with fried chicken.
- Everything comes together on one pan which means cleanup is almost nonexistent.
- These reheat beautifully so making extra is always a smart move.
02 -
- Drying the chicken thoroughly before seasoning is the single most important step for crispy skin and skipping it will leave you with soggy disappointment.
- Letting the seasoned chicken sit in the fridge uncovered for a few hours or overnight creates an even better crust and concentrates the flavors.
03 -
- A meat thermometer takes all the guesswork out of doneness and is the only reliable way to know your chicken is perfectly cooked.
- Let the chicken rest for five minutes after taking it out of the oven so the juices redistribute instead of running out onto the plate.