Classic Baked Chicken Thighs
Crispy, flavorful baked chicken thighs are a simple and satisfying meal. This recipe uses a blend of common spices and olive oil to create a delicious crust and tender meat.
Equipment
- Oven
- Baking sheet
- Parchment paper or aluminum foil
- Small bowl
- Whisk
- Paper towels
- Instant-read thermometer
- Large bowl (optional)
Ingredients
Main Ingredients
- 2-3 lbs Bone-in, skin-on chicken thighs (4-6 thighs)
- 2 tablespoons Olive oil
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black pepper or to taste
Optional garnishes
- Fresh parsley
- Lemon wedges for serving
Optional for non-stick
- Cooking oil spray
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup, using cooking oil spray on foil to prevent sticking.
Seasoning
- Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin.
- Combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl and whisk well.
- Pour the seasoning mixture over the dried chicken thighs, coating both sides evenly, and rub the seasoning into the skin.
Baking
- Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece.
- Bake for 35-45 minutes until the internal temperature reaches 175°F (80°C) and the skin is golden brown and crispy.
Serving
- Remove the chicken from the oven and let it rest for 5-10 minutes on the baking sheet before serving.
- Optionally, garnish with fresh chopped parsley and serve with lemon wedges for added brightness.
Notes
For extra crispy skin, ensure the chicken is very dry before seasoning. Resting the chicken after baking is crucial for juicy, tender results. If you don't have an instant-read thermometer, you can cut into the thickest part of a thigh to check for clear juices.