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Oven Baked Chicken Thighs

Deliciously crispy and juicy oven baked chicken thighs, seasoned to perfection and perfect for a family-friendly weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs More flavor and juiciness than boneless.
  • 2 tablespoons olive oil Helps the skin crisp and carries flavor.
  • 1 teaspoon kosher salt Season early for deeper flavor.
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika Adds warmth and color.
  • 1/2 teaspoon garlic powder Savory backbone.
  • 1/2 teaspoon onion powder Rounds out the spices.
  • 1/2 teaspoon dried thyme or oregano Herbaceous lift.
  • 1 tablespoon honey or maple syrup Optional for a subtle glaze and caramelization.
  • Lemon wedges and chopped parsley For serving; bright, fresh finish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.
  2. Pat the chicken thighs very dry with paper towels.
  3. In a large bowl, whisk together olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
  4. Toss the thighs in the spice mixture until each piece is evenly coated.
  5. Let them sit at room temperature for 10 minutes.
  6. Arrange the thighs skin-side up on the baking sheet.
Cooking
  1. Roast for 35–45 minutes until the skin is deep golden and an instant-read thermometer reads 165°F (74°C).
  2. For extra crispiness, broil for 1–2 minutes, watching carefully.
  3. Let the chicken rest for 5 minutes before serving.
  4. Squeeze lemon over the thighs and sprinkle with chopped parsley.

Notes

For a low-carb option, skip honey and serve with roasted cauliflower. You can also add chopped potatoes and carrots during roasting for a complete meal.