Oven Baked Chicken Thighs (Print Page)

Tender, crispy chicken thighs roasted with herbs and spices for an easy, flavorful main dish.

# What You Need:

01 - 8 bone-in, skin-on chicken thighs

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

10 - 1 tablespoon chopped fresh parsley

11 - Lemon wedges, for serving

01 - Preheat oven to 425°F (220°C).

02 - Pat chicken thighs dry with paper towels and place them in a large bowl.

03 - Drizzle olive oil over the chicken and toss to coat evenly.

04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano.

05 - Sprinkle the seasoning mixture over the chicken thighs, ensuring all pieces are well coated.

06 - Arrange chicken thighs skin side up on a baking sheet lined with parchment paper or aluminum foil.

07 - Bake for 35–40 minutes until the skin is crispy and a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.

08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.

01 -

The skin gets so outrageously crispy that you will fight over the corner pieces.
Bone in thighs are nearly impossible to overcook, which makes this stress free even on your worst day.
Everything seasons in one bowl and roasts on one pan, so cleanup is almost nonexistent.

02 -

If you crowd the pan the skin will steam instead of crisp, so use two sheets if necessary.
Pulling the chicken out even slightly wet from the package will sabotage your crunch, so be relentless with those paper towels.

03 -

Season the chicken up to 24 hours ahead and leave it uncovered in the fridge for the driest skin possible.
A meat thermometer is the difference between perfectly cooked and painfully dry, so invest in one and use it every single time.