Oven Baked Chicken Thighs (Print Version)
Tender, crispy chicken thighs roasted with herbs and spices for an effortless weeknight dinner.
# 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
# How To Make It:
01 - Preheat your 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. Removing excess moisture helps achieve crispier skin during roasting.
03 - Drizzle the olive oil over the chicken thighs and toss them until every piece is evenly coated. The oil helps the seasoning adhere and promotes browning.
04 - In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Stir until the spices are uniformly mixed.
05 - Sprinkle the seasoning blend generously over the chicken thighs, turning each piece to ensure complete and 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 for even crisping.
07 - Bake in the preheated oven for 35 to 40 minutes, or until the skin is deeply golden and crisp and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley and serve alongside lemon wedges if desired.
# Handy Tips:
01 -
- The spice rub is made from pantry staples you probably already have, and it tastes like you spent far more than ten minutes prepping.
- Bone in skin on thighs are forgiving and nearly impossible to overcook, which makes this foolproof even on chaotic weeknights.
02 -
- Skipping the drying step will leave you with rubbery skin no matter how long you bake, so take those extra thirty seconds to pat everything bone dry.
- Crowding the pan traps steam and prevents crisping, so use two sheets if necessary and never let the pieces touch.
03 -
- Start checking the temperature at the 30 minute mark because ovens vary wildly and pulling them just as they hit 165 degrees F keeps the meat at its juiciest.
- For the crispiest skin possible flip the thighs skin side down for the first ten minutes then flip back up for the remainder of the bake.