Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs seasoned with herbs and roasted in the oven for an effortless weeknight main dish.
# What You 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:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
02 - Pat the chicken thighs dry with paper towels and place them in a large mixing bowl. Drizzle with olive oil and toss to coat evenly on all sides.
03 - In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Sprinkle the seasoning blend generously over each chicken thigh, ensuring full and even coverage.
04 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, leaving space between each piece for even air circulation.
05 - Bake on the center rack for 35 to 40 minutes, or until the skin is golden and crispy and a meat thermometer inserted into the thickest part registers 165°F (74°C).
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley and serve with lemon wedges alongside your choice of sides.
# Expert Tips:
01 -
- The skin gets so crispy and shattery that people will think you spent far more effort than ten minutes of prep.
- Bone in thighs are forgiving and stay juicy even if you accidentally leave them in a few minutes too long.
02 -
- Opening the oven door repeatedly lets moisture escape and turns crispy skin soggy so resist the urge to peek until the timer goes off.
- A meat thermometer is the single tool that will save you from dry overcooked chicken and it is worth every penny.
03 -
- If you have time let the seasoned chicken sit uncovered in the fridge for a few hours or overnight because drying out the skin beforehand makes an enormous difference in crispiness.
- Broiling for the last two to three minutes creates an extra crackly crust but watch it like a hawk because the line between perfect and burned is very thin.