Oven Baked Chicken Thighs (Print Layout)

Crispy, juicy chicken thighs seasoned with smoked paprika and herbs, roasted to golden perfection in the oven.

# 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 (optional)

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Pat chicken thighs dry with paper towels and place them in a large bowl.
03 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, and thyme until evenly mixed.
04 - Drizzle olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over them. Toss or rub to coat each piece thoroughly.
05 - Place the 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, juices run clear, and the internal temperature reaches 165°F when checked with a meat thermometer.
07 - For an extra crispy finish, broil the chicken for the last 2 to 3 minutes, watching carefully to avoid burning.
08 - Transfer to a serving platter, garnish with chopped fresh parsley, and serve with lemon wedges alongside.

# Expert Suggestions:

01 -
  • The skin gets so impossibly crispy in the oven that people will assume you fried it.
  • Bone in thighs are forgiving and stay juicy even if you forget about them for a few extra minutes.
  • The dry rub takes about two minutes to throw together but tastes like you marinated all day.
  • Cleanup is almost nonexistent if you line your baking sheet properly.
02 -
  • If the chicken is wet when it goes into the oven the skin will steam instead of crisp and you will end up with rubbery disappointment.
  • Do not flip the chicken while it cooks because keeping the skin side up the entire time allows the fat to render down and baste the meat naturally.
03 -
  • Let the seasoned chicken sit uncovered in the fridge for an hour before cooking because the cold dry air dehydrates the skin and produces an even crispier result.
  • If your smoked paprika is over six months old it has lost most of its punch so replace it and you will be amazed at the difference.

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