Oven Baked Chicken Thighs (Printable)

Juicy bone-in chicken thighs roasted with smoked paprika and herbs 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. 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. Mix well.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning blend evenly over each piece and rub to coat thoroughly.
05 - Place chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even roasting.
06 - Bake for 35 to 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 to 3 minutes, watching carefully to avoid burning.
08 - Garnish with chopped fresh parsley and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The spice rub forms a crust so satisfying you will wonder why you ever bought rotisserie chicken from the store.
  • Bone in, skin on thighs are practically impossible to overcook, which makes this the most forgiving weeknight protein you can make.
02 -
  • I once pulled the chicken out after exactly 35 minutes without checking the temperature and the meat near the bone was still pink. A meat thermometer is non negotiable if you want consistent results.
  • Marinating the thighs with the spice rub and oil for even two hours transforms the flavor from good to genuinely memorable.
03 -
  • Let the chicken rest for five minutes after taking it out of the oven so the juices redistribute instead of spilling onto your cutting board.
  • If your smoked paprika has been sitting in the cabinet for over a year, replace it because faded paprika is the difference between a good crust and a great one.

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