Oven Baked Chicken Thighs (Printable)
Juicy bone-in chicken thighs roasted with smoky herbs until golden and crispy. 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
# How to Cook:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
02 - Pat chicken thighs thoroughly dry with paper towels and transfer to 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 each piece. Toss and rub to coat thoroughly on all sides.
05 - Place chicken thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart for even air circulation.
06 - Bake on the center rack for 35 to 40 minutes until the skin is deeply golden and crisp, juices run clear, and an instant-read thermometer inserted into the thickest part registers 165°F.
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 chicken to a warm platter, garnish with chopped fresh parsley, and serve alongside lemon wedges.
# Expert Advice:
01 -
- The spice rub doubles as a dry marinade if you plan ahead, and the flavor payoff is enormous for barely ten minutes of active work.
- Crispy skin and juicy meat every single time, even if your oven runs a little hot or cold.
02 -
- Opening the oven door every five minutes to check on the skin drops the temperature and slows crisping, so trust the timer and use a meat thermometer instead.
- Letting the rubbed chicken sit uncovered in the fridge for a few hours dries the skin further and makes it almost impossibly crackly.
03 -
- Take the chicken out of the fridge twenty minutes before seasoning so it cooks evenly from edge to center.
- If you have time, season the night before and leave it uncovered on a plate in the fridge for the driest, crispiest skin you have ever made at home.