Baked Chicken Thighs Garlic (Printable)

Juicy chicken thighs infused with garlic and herbs, baked to tender perfection.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.6 lbs)

→ Marinade & Seasonings

02 - 3 tbsp olive oil
03 - 6 garlic cloves, minced
04 - 1 tsp smoked paprika
05 - 1 tsp dried thyme
06 - 1 tsp dried oregano
07 - 1 tsp salt
08 - ½ tsp black pepper

→ Optional Garnish

09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, for serving

# Directions:

01 - Set oven temperature to 425°F and prepare a baking tray by lining with parchment paper or lightly greasing it.
02 - Pat chicken thighs dry using paper towels and place in a large mixing bowl.
03 - Combine olive oil, minced garlic, smoked paprika, dried thyme, dried oregano, salt, and black pepper in a small bowl.
04 - Pour marinade over chicken thighs and toss thoroughly to ensure even coverage.
05 - Place chicken thighs skin-side up on the prepared baking tray, spacing them evenly.
06 - Cook for 35 to 40 minutes until skin is golden and crispy and internal temperature reaches 165°F.
07 - Let rest for 5 minutes after removing from oven, then garnish with fresh parsley and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • The skin crisps up like you've been tending it for hours, but the meat stays impossibly juicy inside because dark meat forgives everything
  • One bowl, one pan, and you've got a showstopper dinner that makes you look like you tried harder than you actually did
  • The garlic softens into sweet little pockets of flavor that melt into everything, no recipe tweaking required
02 -
  • Skin-on, bone-in chicken thighs are forgiving in a way that chicken breast will never be. They're almost impossible to overcook, which is why this recipe works for busy nights and crowded dinner tables alike.
  • The temperature of 75°C (165°F) is your safety net, but thigh meat often tastes better at this exact temperature than chicken breast ever could. Dark meat is more flavorful because of its fat content, and that fat keeps everything tender.
03 -
  • If you want crackling, newspaper-crisp skin, don't cover your baking tray with foil at any point. Foil traps steam, and steam is the enemy of crispy skin. An uncovered tray is all you need.
  • Some ovens run hot, others cool. If your chicken looks golden at 30 minutes, start checking the internal temperature. You're aiming for that perfect moment when the skin is mahogany and the meat is just done, not a second sooner.

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