Description
This Baked Chicken Thighs recipe delivers juicy, tender chicken with irresistibly crispy skin, seasoned with a flavorful blend of garlic, onion, paprika, and thyme. Perfectly roasted in the oven, these chicken thighs make for an easy yet satisfying meal that’s great for weeknight dinners or meal prep.
Ingredients
Scale
Chicken Thighs
- 4 pieces bone-in, skin-on chicken thighs
Seasoning Mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). This high heat is key for achieving crispy skin on the chicken thighs.
- Prepare the Chicken: Pat the chicken thighs dry thoroughly using paper towels. This removes excess moisture and helps ensure a crisp finish after baking.
- Season the Chicken: In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Rub this seasoning mixture evenly over each chicken thigh, making sure every part is completely coated for maximum flavor.
- Arrange on a Baking Sheet: Line a baking sheet with parchment paper. Place the seasoned chicken thighs skin-side up on the sheet. This prevents sticking and allows for even cooking.
- Roast the Chicken: Bake the chicken thighs in the preheated oven for 45–50 minutes or until the internal temperature reaches 165°F (75°C). For extra crispiness, broil the thighs during the last 3–5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5–10 minutes to allow the juices to redistribute. Serve warm and enjoy your perfectly baked chicken thighs!
Notes
- Patting the chicken dry is essential for crispy skin; skipping this step may result in soggy skin.
- Use a meat thermometer to check doneness and ensure safe internal temperature of 165°F (75°C).
- Broiling is optional but recommended for an extra crispy finish; keep an eye on the chicken to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe works well with both skin-on bone-in thighs or boneless thighs, but cook times may vary slightly.
