Oven Baked Chicken Thighs (Printable Version)
Crispy, herb-crusted chicken thighs roasted in the oven for a juicy, flavorful main dish.
# 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 Make It:
01 - Preheat your oven to 425°F (220°C).
02 - Pat the chicken thighs 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, mixing thoroughly.
05 - Sprinkle the seasoning blend generously over the chicken thighs, ensuring each piece is well coated on all sides.
06 - Arrange the seasoned chicken thighs skin side up on a baking sheet lined with parchment paper or aluminum foil, spacing them apart for even browning.
07 - Bake in the preheated oven for 35 to 40 minutes, or until the skin is deeply golden and crispy, and an instant-read meat thermometer registers 165°F (74°C) in the thickest part of the thigh.
08 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley and serve alongside lemon wedges, if desired.
# Expert Advice:
01 -
- The spice rub tastes like you spent hours marinating but honestly takes about two minutes to throw together.
- That crispy golden skin gives way to meat so tender it practically falls off the bone.
02 -
- Crowding the pan traps steam and turns crispy skin soggy, so give each thigh breathing room.
- Checking temperature instead of relying on time saved me from dried out chicken more than once.
03 -
- Pulling the chicken from the fridge 20 minutes before seasoning helps it cook more evenly throughout.
- Saving the leftover pan drippings to toss with roasted vegetables the next day is a move you will thank yourself for later.