Ingredients
Equipment
Method
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Pat chicken thighs completely dry with paper towels and trim any excess fat or membrane.
- Drizzle olive oil over thighs and rub in thoroughly with your hands to coat all surfaces.
- In a small bowl, combine garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.
- Season chicken thighs evenly on both sides with the spice blend, pressing gently to adhere.
- Arrange thighs on prepared baking sheet with 2 inches of space between each piece to ensure proper air circulation.
- Bake for 22-25 minutes until internal temperature reaches 165°F at the thickest part when tested with a meat thermometer.
- Optional: Switch oven to broil and broil for 2-3 minutes for extra caramelization, watching closely to prevent burning.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Choose similar-sized thighs for even cooking. Room temperature chicken (let sit 15-20 minutes before cooking) cooks more evenly. For extra crispy results, place thighs on a wire rack set over the baking sheet. Don't skip the resting time - it ensures the juiciest results. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
