Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs roasted with smoked paprika and herbs for a golden, 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 Make It:
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 mixture evenly over all pieces. Toss or rub by hand until every thigh is thoroughly coated.
05 - Place the chicken thighs skin-side up on the prepared baking sheet, spacing them apart so air can circulate around each piece.
06 - Bake for 35 to 40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature at the thickest part reaches 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 to a serving platter, garnish with chopped fresh parsley, and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The spice rub is smoky and savory without being complicated, and it makes your kitchen smell like a restaurant.
- Crispy skin and tender meat happen almost entirely in the oven, so you are free to make sides or just relax while it cooks.
02 -
- If you crowd the pan the chicken will steam instead of roast, so use two sheets if necessary and never let the pieces touch.
- Marinating the seasoned thighs overnight in the fridge transforms the flavor from good to unforgettable, and it takes almost no extra effort.
03 -
- Start with chicken at room temperature rather than straight from the fridge, because cold meat cooks unevenly and the skin will not crisp as reliably.
- The broiler is your best friend for finishing, but never walk away from it, since thirty seconds of attention is the difference between perfection and smoke alarms.