Oven Baked Chicken Thighs (Printable version)
Juicy, crispy chicken thighs roasted with smoked paprika and herbs for an easy weeknight dinner.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, about 2 lbs (900 g)
→ 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
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs dry with paper towels. 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. Stir until evenly mixed.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning mixture evenly over each piece and rub to coat thoroughly on all sides.
05 - Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 35–40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F (74°C).
07 - For an extra-crispy skin finish, switch the oven to broil for the final 2–3 minutes, watching closely to prevent burning.
08 - Transfer to a serving platter, garnish with freshly chopped parsley, and serve alongside lemon wedges.
# Expert tips:
01 -
- The spice rub creates a crust that rivals any fried chicken without the mess or the guilt.
- Bone in skin on thighs are practically impossible to overcook, making this forgiving enough for beginners.
02 -
- Skipping the step of drying the chicken thoroughly will leave you with flabby skin no matter how long it roasts.
- Crowding the pan traps steam and prevents browning, so use two sheets if necessary.
03 -
- Mix the spices and oil with the chicken the night before and let it marinate uncovered in the fridge, which dries the skin further and deepens the flavor dramatically.
- Let the baked chicken rest for 5 minutes before serving so the juices redistribute instead of running onto the plate.