Oven Baked Chicken Thighs (Printable Version)

Juicy bone-in chicken thighs roasted with smoked paprika and herbs for a crispy golden finish.

# What You 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and dried thyme until evenly mixed.
04 - Drizzle olive oil over the chicken thighs, then sprinkle the seasoning blend evenly over all pieces. Toss or rub to coat each thigh thoroughly.
05 - Place the seasoned chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 35 to 40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature at the thickest part reaches 165°F.
07 - For an extra-crispy skin finish, switch the oven to broil for the final 2 to 3 minutes, watching closely to prevent burning.
08 - Transfer to a serving platter, garnish with chopped fresh parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The spice rub is made from things already sitting in your pantry, no special shopping required.
  • Bone in skin on thighs are nearly impossible to overcook, making this basically foolproof.
  • Leftovers cold from the fridge the next day are almost better than dinner itself.
02 -
  • If you skip the drying step you will never achieve crispy skin no matter how long you cook them.
  • Letting the seasoned chicken sit in the fridge uncovered for a few hours before roasting dries the skin further and intensifies the flavor dramatically.
03 -
  • A meat thermometer removes all guesswork and is the single tool that will make you a better cook immediately.
  • Let the seasoned thighs rest uncovered in the fridge for at least 2 hours or overnight and the skin will reward you with an unforgettable crunch.

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