Oven Baked Chicken Thighs (Print View)
Juicy herb-roasted chicken thighs with crispy skin, ready in under an hour for a satisfying family 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
# How-To Steps:
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 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 until evenly blended.
05 - Sprinkle the seasoning blend over the chicken thighs, turning and tossing to ensure all surfaces are generously and evenly coated.
06 - Place the seasoned chicken thighs skin-side up on the prepared baking sheet, spacing them apart to allow proper air circulation.
07 - Bake for 35 to 40 minutes, or until the skin is golden and crispy and an instant-read meat thermometer inserted into the thickest part registers 165°F (74°C).
08 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Hints:
01 -
- The skin gets so impossibly crispy that you will catch yourself stealing pieces off the baking sheet before dinner even hits the table.
- It uses exactly one pan and about ten minutes of hands on work, which means you get a restaurant quality main dish without the mountain of dishes.
02 -
- Skipping the drying step even slightly will leave you with rubbery skin instead of the crackling texture you are after.
- Crowding the pan causes the chicken to steam rather than roast, so use two sheets if necessary and rotate them halfway through.
03 -
- For the crispiest skin possible, give the seasoned chicken thirty uncovered minutes in the fridge before baking so the surface dries out even more.
- A two minute blast under the broiler at the very end transforms already good skin into something unforgettable, but watch it like a hawk because the line between perfect and charred is remarkably thin.