Oven Baked Chicken Thighs (Printable)
Juicy herb-seasoned chicken thighs roasted to golden perfection for an easy, flavorful meal.
# What You'll 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
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. Stir until well blended.
05 - Sprinkle the seasoning blend generously over the chicken thighs, turning each piece to ensure full, even coverage on all sides.
06 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them apart so air can circulate between each piece.
07 - Bake for 35 to 40 minutes, or until the skin is deeply golden and crisp 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. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Advice:
01 -
- The skin gets so crispy and golden that people will think you spent hours on this, not forty five minutes.
- Bone in thighs are nearly impossible to overcook, which makes this genuinely stress free even on your worst day.
02 -
- If you do not pat the chicken completely dry before seasoning, the skin will steam instead of crisp and you will end up with rubbery disappointment.
- Broiling for the last two to three minutes is a game changer for extra crunch but watch it like a hawk because the line between golden and charred is thin.
03 -
- Let the seasoned chicken sit uncovered in the fridge for an hour before roasting if you have time, because drying out the skin further produces an even crispier result.
- The spices listed are a starting point, not a rule. Trust your nose and adjust freely because your palate knows what it likes better than any recipe does.