Oven Baked Chicken Thighs (Printable version)
Tender, juicy chicken thighs roasted with herbs and spices for an easy, flavorful main dish ready in 45 minutes.
# Ingredient list:
→ 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 your oven to 425°F.
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, stirring until well blended.
05 - Sprinkle the seasoning mixture generously over the chicken thighs, turning and rubbing to ensure all pieces are thoroughly coated on all sides.
06 - Arrange the seasoned chicken thighs skin side up on a baking sheet lined with parchment paper or aluminum foil, spacing them apart so they are not touching.
07 - Bake on the center rack for 35 to 40 minutes, or until the skin is deeply golden and crispy and an instant-read meat thermometer registers 165°F in the thickest part of the thigh.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve alongside lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets so shatteringly crisp you will hear it across the table.
- Bone in thighs are almost impossible to overcook, which makes this foolproof even on distracted weeknights.
02 -
- If you skip drying the skin completely, you will get pale rubbery thighs no matter how hot the oven is.
- Broiling for the last two to three minutes changes everything but you must watch it constantly because the line between perfect and charred is about thirty seconds.
03 -
- Let the seasoned thighs sit uncovered in the fridge for an hour before roasting and the skin dries out further for an even crispier finish.
- The rendered fat left on the pan is liquid gold for roasting potatoes or vegetables the next day.