Oven Baked Chicken Thighs (Printer-Friendly)
Juicy herb-crusted chicken thighs roasted to golden perfection in under an hour.
# 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
# How to Make It:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - Pat the chicken thighs 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, mixing thoroughly.
05 - Sprinkle the seasoning blend over the chicken thighs, turning and tossing to ensure complete and even coverage on all sides.
06 - Place the seasoned chicken thighs skin side up on a baking sheet lined with parchment paper or aluminum foil, spacing them apart for even roasting.
07 - Roast in the oven for 35 to 40 minutes until the skin is deeply golden and crisp, and a meat thermometer inserted into the thickest part of a thigh registers 165°F.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped parsley and serve alongside lemon wedges if desired.
# Expert Advice:
01 -
- The spice rub is made from pantry staples you probably already have, and it creates a crust that rivals any restaurant chicken.
- Bone in, skin on thighs are forgiving and nearly impossible to overcook, making this truly stress free cooking.
02 -
- Crowding the pan traps steam and turns crispy skin soggy, so use two sheets if necessary and never let the pieces touch.
- A quick two minute broil at the end transforms already good skin into something extraordinary, but watch it like a hawk because the line between perfect and charred is thin.
03 -
- Pull the chicken out of the fridge fifteen minutes before cooking so it loses its chill, because cold meat straight into a hot oven cooks unevenly every time.
- The spice rub doubles beautifully as a seasoning for roasted potatoes or vegetables, so mix extra and keep it in a small jar for whenever inspiration strikes.