Oven Baked Chicken Thighs (Print Version)
Crispy, juicy chicken thighs roasted with herbs and spices for a quick and satisfying weeknight dinner.
# What You'll 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 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 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 to allow proper air circulation for crisping.
07 - Bake on the center rack for 35 to 40 minutes, until the skin is deeply golden and crisp and an instant-read meat thermometer registers 165°F in the thickest portion of the meat.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the meat underneath stays ridiculously juicy, almost as if the oven knows exactly what you need.
- It uses pantry staples you probably already have, which means no emergency grocery runs on a lazy afternoon.
- Cleanup is minimal since everything cooks on a single sheet pan, leaving you with more time to actually enjoy your evening.
02 -
- If you crowd the pan the chicken will steam instead of roast, so use two sheets if necessary and never let the pieces touch.
- Letting the seasoned chicken sit uncovered in the fridge for an hour before baking dries the skin further and makes it even crispier.
03 -
- Broil for the last 2 to 3 minutes if the skin needs extra help crisping, but stand right there and watch because the line between perfect and charred is remarkably thin.
- Always check packaged spice blends for hidden gluten or additives if you have sensitivities, since even basic seasonings can surprise you.