Oven Baked Chicken Thighs (Print Version)
Crispy-skinned, juicy chicken thighs roasted with smoky spices for a satisfying weeknight dinner.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
→ 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 (optional)
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges
# How to Cook:
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. Mix well.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning mixture evenly over all pieces and toss or rub to coat thoroughly.
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 checked with a meat thermometer.
07 - For an extra crispy skin, broil for the last 2-3 minutes, watching carefully to avoid burning.
08 - Garnish with freshly chopped parsley and serve with lemon wedges alongside roasted vegetables or mashed potatoes.
# Expert Advice:
01 -
- The skin gets so shatteringly crisp you will hear it crack when you bite into it.
- Everything cooks on one pan which means cleanup takes about thirty seconds.
02 -
- If you do not dry the chicken thoroughly before seasoning you will end up with steamed rubbery skin instead of the crackling crust you want.
- Letting the seasoned chicken sit in the fridge uncovered for a few hours or overnight creates an almost restaurant quality crust that is worth the wait.
03 -
- Take the chicken out of the fridge thirty minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- The broiler is your best friend and your biggest enemy so never walk away during those final two minutes no matter how confident you feel.