Oven Baked Chicken Thighs (Printable)

Juicy herb-roasted chicken thighs with crispy skin, ready in 45 minutes for a satisfying family meal.

# What You’ll 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

# Directions:

01 - Preheat oven to 425°F and position the rack in the center.
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 to ensure an even coating on all pieces.
04 - In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano, mixing until uniform.
05 - Sprinkle the seasoning blend generously over the chicken thighs, turning each piece to coat both sides evenly.
06 - Line a baking sheet with parchment paper or aluminum foil and arrange the chicken thighs skin side up, spacing them apart for even roasting.
07 - Bake for 35 to 40 minutes until the skin is deeply golden and crispy and a meat thermometer inserted into the thickest part registers 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes before garnishing with fresh parsley and serving alongside lemon wedges.

# Expert Suggestions:

01 -
  • Crispy skinned juicy chicken with almost zero hands on work is the kind of weeknight magic that keeps you sane.
  • The spice blend is made from staples you probably already have knocking around your cabinet.
02 -
  • If you do not pat the chicken completely dry the skin will steam instead of crisping and you will end up disappointed.
  • Broiling for the last two to three minutes transforms already good skin into something shatteringly crisp but watch it like a hawk.
03 -
  • Let the seasoned chicken sit uncovered in the fridge for an hour before baking if you have time because it dries the skin further and firms it up beautifully.
  • The rendered fat left on the pan is liquid gold for roasting vegetables the next day so do not throw it away.

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