Oven Baked Chicken Thighs (Printable Version)

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

# Ingredient List:

→ Chicken

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

→ Seasoning Blend

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

# How to Make:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and set aside.
02 - Pat the chicken thighs thoroughly dry with paper towels and place them in 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. Sprinkle the seasoning blend over the chicken, tossing to ensure full and even coverage on all sides.
05 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them apart so air can circulate between each piece.
06 - Bake for 35 to 40 minutes, or until the skin is deeply golden and crisp and a meat thermometer inserted into the thickest portion registers 165°F (74°C).
07 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges if desired.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays incredibly juicy, and you barely have to touch the stove.
  • It uses spices you probably already have, making it an effortless weeknight solution that never feels boring.
02 -
  • If you skip patting the skin completely dry, you will end up with rubbery skin no matter how hot the oven is, and there is no fixing it after the fact.
  • A final 2 to 3 minute blast under the broiler changes everything, but watch it like a hawk because the line between perfectly charred and burnt is razor thin.
03 -
  • Take the chicken out of the fridge 20 minutes before seasoning so it cooks evenly from edge to center instead of being cold in the middle.
  • If you want to swap herbs, rosemary and sage both work beautifully, and a pinch of cayenne turns this into something with a sneaky, addictive heat.

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