Oven Baked Chicken Thighs (Print version)
Crispy, juicy chicken thighs seasoned with herbs and roasted to golden perfection in the oven.
# What goes in:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Seasonings & Marinade
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried oregano
→ Optional Garnishes
10 - 1 tbsp chopped fresh parsley
11 - Lemon wedges for serving
# Cooking steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
03 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Sprinkle the seasoning blend over the chicken thighs, tossing until all pieces are thoroughly and evenly coated.
04 - Place chicken thighs skin side up on the prepared baking sheet, spacing them evenly apart to allow proper air circulation.
05 - Bake for 35 to 40 minutes until the skin is golden and crispy and a meat thermometer inserted into the thickest part registers 165°F.
06 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges alongside.
# Tips from flavorandfeast:
01 -
- Bone in skin on thighs are nearly impossible to overcook, which means even on a distracted night dinner turns out beautifully.
- The spice blend is made from pantry staples you probably already have, so there is no special grocery trip required.
- Leftovers reheat wonderfully and make incredible next day sandwiches or salad toppers.
02 -
- If you crowd the pan the chicken will steam instead of roast, so use two baking sheets if necessary and never let the pieces touch.
- Opening the oven door repeatedly to check on progress drops the temperature and softens the skin, so trust the timer and use the oven light instead.
03 -
- For the crispiest skin possible, leave the seasoned chicken uncovered on a plate in the refrigerator for a few hours before baking so the surface dries out completely.
- A quick hit under the broiler for the last two to three minutes takes the skin from good to shatteringly crisp, but watch it like a hawk because it goes from perfect to burned in seconds.