Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs roasted with smoked paprika and herbs. Ready in 45 minutes for an easy weeknight meal.
# What You'll 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
# Directions:
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, oregano, and thyme until evenly mixed.
04 - Drizzle olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over them. Toss or rub to coat thoroughly on all sides.
05 - Place the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even roasting.
06 - Bake for 35–40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F.
07 - For an extra crispy finish, broil for the last 2–3 minutes, watching carefully to prevent burning.
08 - Transfer to a serving platter, garnish with fresh parsley, and serve with lemon wedges alongside.
# Helpful Tips:
01 -
- The skin gets so impossibly crispy you will wonder why you ever bothered frying anything on the stovetop.
- It uses pantry staples you probably already have and requires almost zero hands on time.
- Bone in thighs are forgiving and stay juicy even if you lose track of time by a few minutes.
02 -
- Do not flip the chicken while it roasts because keeping the skin side up the entire time is what lets the fat render and the skin crisp.
- Letting the seasoned chicken sit in the fridge uncovered for a few hours or overnight dries the skin further and intensifies every flavor.
03 -
- Check the internal temperature at the thickest part without touching the bone because the bone reads hotter and will give you a false sense of doneness.
- If your smoked paprika has been sitting in the cupboard for over a year it has lost its magic and replacing it will change the entire dish.