Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs roasted with smoked paprika and herbs. A simple weeknight dinner ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ 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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and dried thyme. Mix until evenly blended.
04 - Drizzle olive oil over the chicken thighs, then sprinkle the seasoning blend evenly over all pieces. Toss or rub to coat each thigh thoroughly.
05 - Place the seasoned chicken thighs skin-side up on the prepared baking sheet, spacing them apart to allow proper air circulation.
06 - Bake for 35 to 40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F when measured with a meat thermometer.
07 - For an extra-crispy skin finish, switch the oven to broil for the final 2 to 3 minutes, watching closely to prevent burning.
08 - Transfer to a serving platter, garnish with chopped fresh parsley, and accompany with lemon wedges.
# Insider Tips:
01 -
- The skin shatters like glass and the meat underneath stays so juicy you will wonder why you ever bothered with chicken breasts.
- Everything coats in one bowl and roasts on one pan, which means you get dinner and a clean kitchen in the same hour.
02 -
- If you do not pat the chicken completely dry before seasoning, the skin will stubbornly stay rubbery no matter how long you roast it, and you will be sad.
- Letting the seasoned thighs sit uncovered in the fridge for a few hours or overnight dries the skin further and results in an almost fried level of crunch that is worth planning ahead for.
03 -
- The single most impactful thing you can do is salt the chicken and leave it uncovered in the fridge overnight, which seasons the meat deeply and dries the skin to an almost glass like crispness.
- Save the rendered fat and drippings from the pan to roast vegetables the next day, because that liquid gold carries more flavor than anything you could buy in a store.