Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs roasted with herbs and spices for an easy weeknight main dish.
# 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
# Directions:
01 - Preheat oven to 425°F and position the rack in the center.
02 - Pat chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - Drizzle olive oil over the chicken thighs and toss until evenly coated on all sides.
04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix until well blended.
05 - Sprinkle the seasoning blend generously over each chicken thigh, pressing gently to ensure full and even coverage.
06 - Place chicken thighs skin side up on a parchment paper- or foil-lined baking sheet, spacing them at least 1 inch apart.
07 - Bake for 35 to 40 minutes until the skin is deeply golden and crispy and an instant-read meat thermometer registers 165°F in the thickest portion of the meat.
08 - Remove from the oven and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve alongside lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays ridiculously juicy, and you barely have to do anything to make it happen.
- Eight thighs disappear so fast in my house that I have started doubling the recipe and hiding a few for lunch the next day.
02 -
- I once rushed the drying step and ended up with soggy skin, so now I pat each thigh twice and let them air dry on the counter for ten minutes before oiling.
- Leaving space between the thighs on the pan is not optional because crowded chicken steams instead of roasts, and you lose all that beautiful texture.
03 -
- Start checking the temperature at the 30 minute mark because ovens vary wildly and overcooked thighs dry out faster than you think.
- Broiling for the last two to three minutes is a restaurant trick that takes the skin from good to extraordinary, but watch it like a hawk because the line between perfect and burnt is razor thin.