Oven Baked Chicken Thighs (Printable)

Juicy bone-in chicken thighs rubbed with smoky spices and roasted until golden and crispy.

# What You'll 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

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

# How to Make It:

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, dried oregano, and dried thyme.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning blend evenly and rub to coat each piece thoroughly.
05 - Place the chicken thighs skin-side up on the prepared baking sheet, spacing them apart to allow even browning.
06 - Bake for 35–40 minutes until the skin is crispy, juices run clear, and the internal temperature reaches 165°F.
07 - For an extra-crispy finish, broil for the last 2–3 minutes, watching closely to avoid burning.
08 - Transfer to a platter, garnish with chopped fresh parsley, and serve with lemon wedges alongside.

# Expert Tips:

01 -
  • The spice rub is pantry staple simple and you probably have everything already.
  • Cleanup is nearly zero if you line your baking sheet right.
  • It reheats beautifully the next day tucked into a salad or rolled into a wrap.
  • Four ingredients of effort with dinner party level results.
02 -
  • Do not flip the chicken during roasting because keeping the skin side up the entire time lets the fat render down and baste the meat naturally.
  • Letting the seasoned chicken sit in the fridge uncovered for a few hours or overnight dries the skin further and intensifies the flavor dramatically.
  • A meat thermometer is the single tool that will save you from overcooked dry chicken once and for all.
03 -
  • Take the chicken out of the fridge twenty minutes before roasting so it cooks evenly from edge to center.
  • Brush a thin layer of oil directly on the baking sheet beneath each thigh for extra crispy bottoms.

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