Oven Baked Chicken Thighs (Printable)
Crispy, juicy chicken thighs seasoned with herbs and roasted in the oven for an easy weeknight dinner.
# What you'll need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs (about 3 lb)
→ Marinade & Seasonings
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
# Directions:
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. Drizzle with olive oil and toss until all pieces are evenly coated.
03 - In a small bowl, whisk together the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano until well combined. Sprinkle the seasoning blend over the chicken thighs, turning each piece to ensure full, even coverage on all sides.
04 - Place the seasoned chicken thighs on the prepared baking sheet, skin side up, spacing them at least 1 inch apart to allow proper air circulation for crisping.
05 - Bake on the center rack for 35–40 minutes, until the skin is deeply golden and crisp and an instant-read meat thermometer inserted into the thickest portion of the thigh registers 165°F (74°C).
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Suggestions:
01 -
- The skin gets so crispy you will hear it crackle across the dining table.
- Everything seasons in one bowl, so cleanup is almost embarrassingly easy.
02 -
- If you crowd the pan the chicken steams instead of roasts, so give every thigh breathing room.
- A quick broil for the last 2 minutes transforms already good skin into something extraordinary, but watch it like a hawk.
03 -
- Drying the chicken is the single most important step, so be generous with those paper towels.
- Seasoning the night before and leaving the thighs uncovered in the fridge creates a dry brine that seasons deeply and crisps beautifully.