Go Back

Baked Chicken Thighs

Deliciously juicy oven baked chicken thighs with crispy skin, perfect for a comforting family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs The skin keeps the meat juicy and gives that irresistible crisp.
  • 2 tablespoons olive oil Helps the skin brown and carry flavor.
  • 1 teaspoon kosher salt Foundational seasoning.
  • 1/2 teaspoon black pepper Freshly cracked for zip.
  • 1 teaspoon smoked paprika Adds warmth and color.
  • 1 teaspoon garlic powder Deep, savory backbone.
  • 1/2 teaspoon onion powder Rounds flavors gently.
  • 1/2 teaspoon dried thyme or oregano For a subtle herbal note.
  • 1 tablespoon lemon juice Brightens the dish before baking.
  • pinch cayenne Optional for a touch of heat.
  • 1 tablespoon nutritional yeast Optional for added umami without dairy.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top if you have one.
  2. Pat the chicken thighs very dry with paper towels.
  3. In a bowl, mix olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and lemon juice into a paste. Rub this evenly under the skin and over the top of each thigh.
  4. Arrange the thighs skin-side up on the rack or baking sheet, leaving space between each piece.
Cooking
  1. Roast for 35–45 minutes, or until the skin is golden brown and an internal thermometer reads 165°F (74°C). If additional color is needed, broil for 1–2 minutes.
  2. Let the thighs rest for 5 minutes before serving.
Serving
  1. These thighs shine with simple sides like roasted baby potatoes, a bright green salad, or creamy mashed cauliflower.

Notes

For additional flavor, try brushing a honey-lemon glaze on in the last 5 minutes. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.