Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

Crispy, golden-brown chicken thighs seasoned with a simple herb and spice blend, baked to juicy perfection in under an hour.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 50

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

baking sheet
Aluminum foil or parchment paper
Small mixing bowl
Paper towels
meat thermometer

Method

Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat chicken thighs completely dry with paper towels to ensure the skin gets crispy. Place them on the prepared baking sheet.
In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano to create the seasoning blend.
Lightly brush or drizzle olive oil over the chicken thighs.
Liberally sprinkle the seasoning blend over each thigh, ensuring they are evenly coated on all sides.
Bake chicken thighs in the preheated oven for 35-45 minutes until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Remove chicken thighs from the oven and let rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired before serving.

Notes

For extra crispy skin, broil the thighs for an additional 2-3 minutes after baking, watching carefully to prevent burning. These chicken thighs pair beautifully with roasted vegetables, mashed potatoes, or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.