Oven Baked Chicken Thighs (Printable)
Juicy bone-in chicken thighs roasted crispy with herbs and spices for an effortless weeknight dinner.
# What You'll Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ 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 Prepare:
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 place them in a large mixing bowl.
03 - Drizzle the olive oil over the chicken thighs and toss until every piece is evenly coated.
04 - In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well.
05 - Sprinkle the spice blend generously over the chicken thighs, turning each piece to ensure full, even coverage on all sides.
06 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them apart so air can circulate around each piece.
07 - Bake for 35 to 40 minutes, or until the skin is deeply golden and crisp and an instant-read meat thermometer inserted into the thickest part registers 165°F.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges if desired.
# Expert Advice:
01 -
- The skin gets so shatteringly crisp that you will start making extra just for snacking.
- Eight ingredients you probably already have, zero marinating time, and practically hands off cooking make this your new busy night hero.
02 -
- Skipping the drying step will leave you with rubbery skin no matter how hot the oven is, so take those extra thirty seconds with the paper towels.
- Broiling for the last two to three minutes creates an unbelievable crust, but watch it like a hawk because the line between perfectly charred and ruined is razor thin.
03 -
- Let the seasoned chicken sit uncovered in the fridge for an hour before baking if you have time, because dry brining in the open air creates the crispiest skin possible.
- Save the pan drippings and drizzle them over whatever side dish you make, because that liquid gold is essentially free sauce.