Oven Baked Chicken Thighs (Printer-friendly)
Juicy herb-crusted chicken thighs roasted until golden and crispy for a satisfying weeknight meal.
# What You Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ 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
# How to Make It:
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 them 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.
05 - Sprinkle the seasoning blend generously over the chicken thighs, turning each piece to ensure full, even coverage on all sides.
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 deeply golden and crispy and an instant-read meat thermometer inserted into the thickest part registers 165°F (74°C).
08 - 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 shatters like glass and the meat underneath stays so juicy it practically falls off the bone.
- You probably have every seasoning already sitting in your pantry right now.
02 -
- Wet chicken is the enemy of crisp skin, so pat drying is non negotiable every single time.
- Crowding the pan traps steam and turns that beautiful skin soggy within minutes.
03 -
- Take the chicken out of the fridge twenty minutes before cooking so it roasts evenly instead of being cold in the center.
- Rosemary or sage can replace the thyme and oregano entirely, and a pinch of cayenne transforms the whole flavor profile.