Oven Baked Chicken Thighs (Printable)
Juicy bone-in chicken thighs roasted with smoky spices until golden and crispy for an easy weeknight dinner.
# 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 Steps:
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 bowl.
03 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and dried thyme.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning mixture evenly over the chicken and toss or rub to coat thoroughly on all sides.
05 - Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 35-40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F when measured with a meat thermometer.
07 - For an extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Helpful Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy, and you barely have to do anything to make it happen.
- Everything cooks on one pan, which means weeknight cleanup is basically zero.
02 -
- Skipping the drying step even once will leave you with rubbery skin and a kitchen lesson you will not forget.
- Crowding the pan forces the chicken to steam instead of roast, which completely changes the texture.
03 -
- Let the baked chicken rest for five minutes before serving so the juices redistribute instead of spilling onto your plate.
- Marinating overnight in the spice rub transforms this from a good weeknight dinner into something people will ask you to make again.