Oven Baked Chicken Thighs (Print Page)
Juicy herb-roasted chicken thighs with crispy golden skin, ready in 45 minutes for a satisfying weeknight meal.
# What You 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
02 - Pat the chicken thighs thoroughly dry with paper towels and transfer to 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. Mix well to form a uniform seasoning blend.
05 - Sprinkle the seasoning mixture generously over the chicken thighs, turning each piece to ensure complete and even coverage on all sides.
06 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them evenly to allow proper air circulation for crispy skin.
07 - Bake for 35 to 40 minutes, or until the skin is deeply golden and crispy and a meat thermometer inserted into the thickest part of a thigh registers 165°F.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The skin gets so shatteringly crisp you will hear it crackle when you bite into it, yet the meat underneath stays incredibly juicy.
- It uses pantry staples you probably already have, and cleanup is essentially nothing if you line your baking sheet right.
02 -
- If you crowd the pan the chicken will steam instead of roast, so use two baking sheets if necessary and give every thigh breathing room.
- Skipping the drying step even once will leave you with rubbery skin no matter how hot your oven runs, so take the extra minute to pat everything completely dry.
03 -
- For the crispiest skin possible flip the broiler on for the final two to three minutes and watch like a hawk because the line between beautifully charred and burnt is razor thin.
- Let your chicken thighs sit uncovered in the refrigerator for a few hours before cooking if you have time because air drying the skin in the cold fridge makes a noticeable difference in crispiness.