Oven Baked Chicken Thighs (Printable)

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

# What You Need:

→ Chicken

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

→ 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

# Steps:

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.
04 - Drizzle olive oil over the chicken thighs. Sprinkle the seasoning mixture evenly over each piece and rub to coat thoroughly.
05 - Arrange 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, juices run clear, and the internal temperature reaches 165°F.
07 - Optionally, broil for the last 2–3 minutes for an extra crispy, deeply golden skin.
08 - Garnish with fresh chopped parsley and serve with lemon wedges alongside roasted vegetables or mashed potatoes.

# Expert Hints:

01 -
  • The spice rub comes together from pantry staples you probably already have, no fancy shopping required.
  • Bone in skin on thighs are forgiving and practically impossible to overcook, which makes this foolproof for busy weeknights.
02 -
  • If you skip drying the chicken the skin will steam instead of crisp and you will end up with rubbery disappointing results.
  • Crowding the pan is the fastest way to ruin this recipe because the thighs need space for air to flow around them.
03 -
  • Marinate the seasoned thighs overnight in the refrigerator and you will be rewarded with deeper flavor that penetrates all the way to the bone.
  • Let the chicken rest for five minutes after pulling it from the oven so the juices redistribute instead of spilling onto your cutting board.

Go Back