Oven Baked Chicken Thighs (Printable Version)

Juicy bone-in chicken thighs roasted with smoked paprika and herbs for a crispy golden finish.

# 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

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

# How-To:

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 mixture evenly over all pieces and rub to coat thoroughly.
05 - Place the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even roasting.
06 - Bake for 35–40 minutes until the skin is crispy and golden, juices run clear, and the internal temperature reaches 165°F.
07 - For extra crispy skin, broil for the last 2–3 minutes, watching closely to prevent burning.
08 - Transfer to a serving platter, garnish with fresh parsley, and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The spice blend smells like a Sunday barbecue and works on practically everything, so make extra.
  • Bone in, skin on thighs are forgiving and nearly impossible to overcook, which makes this nearly stress free.
  • Cleanup takes about two minutes if you line your pan right.
02 -
  • Skipping the drying step will leave you with rubbery skin no matter how long you cook it, so pat those thighs like you mean it.
  • Marinating the seasoned chicken for a few hours or overnight in the fridge transforms the flavor from good to genuinely memorable.
03 -
  • A meat thermometer takes all the guesswork out of chicken and is the single tool that will make you a more confident cook overnight.
  • Letting the chicken rest after roasting lets the juices redistribute so they stay in the meat instead of running all over your cutting board.

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