Oven Baked Chicken Thighs (Printable)

Juicy, crispy-skinned chicken thighs seasoned with smoky spices and roasted to golden perfection in the oven.

# What You'll Need:

01 - 8 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)

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

09 - 2 tablespoons olive oil

10 - 2 tablespoons fresh parsley, chopped

11 - Lemon wedges

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 and toss or rub to coat thoroughly.

05 - Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece.

06 - Bake for 35-40 minutes until skin is crispy, juices run clear, and the internal temperature reaches 165°F.

07 - For extra crispy skin, broil for the last 2-3 minutes.

08 - Garnish with fresh parsley and serve with lemon wedges.

01 -

The spice rub is pantry friendly and you probably have every single ingredient already.
Crispy skin and juicy meat happen almost effortlessly in under an hour with minimal hands on work.

02 -

Do not flip the chicken while roasting because keeping the skin side up the entire time allows it to render and crisp properly.
A meat thermometer takes the guesswork out of doneness and prevents the dried out disappointment of overcooked thighs.

03 -

Room temperature chicken cooks more evenly so pull it from the fridge about twenty minutes before seasoning.
Brush a thin layer of oil directly on the baking sheet before adding the chicken to prevent sticking and boost browning underneath.