Oven Baked Chicken Thighs (Printable)
Crispy, golden chicken thighs seasoned with smoky spices and roasted in the oven for a juicy, flavorful finish.
# What You 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
# How To Cook:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs 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 incorporated.
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 chicken thighs skin-side up on the prepared baking sheet, spacing them apart to allow proper air circulation for even crisping.
06 - Bake for 35 to 40 minutes until the skin is deeply golden and crispy, juices run clear, and the internal temperature reaches 165°F when checked with a meat thermometer.
07 - For an even crispier 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 freshly chopped parsley, and serve alongside lemon wedges.
# Expert Tips:
01 -
- The skin gets so impossibly crispy that people will fight over the crunchiest pieces.
- Bone in thighs are forgiving and stay juicy even if you lose track of time by a few minutes.
- Cleanup is almost nonexistent if you line your baking sheet properly.
02 -
- Do not crowd the pan because overlapping chicken will steam instead of roast and you will lose that incredible skin texture entirely.
- Letting the seasoned chicken sit in the fridge uncovered for a few hours or overnight dries the skin further and produces an even crispier result.
03 -
- Take the chicken out of the fridge twenty minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- The broiler is your best friend for the last few minutes but never walk away from it because thirty seconds of inattention can mean the difference between perfect and ruined.