Oven Baked Chicken Thighs (Printable)

Juicy herb-crusted chicken thighs roasted until golden and crispy for an effortless weeknight dinner.

# What You’ll Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano

→ Optional Garnishes

10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat the chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - Drizzle olive oil over the chicken thighs and toss to coat each piece evenly.
04 - In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well.
05 - Sprinkle the seasoning blend over the chicken thighs, turning and rubbing to ensure all surfaces are thoroughly coated.
06 - Place the seasoned chicken thighs skin side up on the prepared baking sheet, spacing them evenly apart.
07 - Bake for 35 to 40 minutes, or until the skin is deeply golden and crisp and an instant-read meat thermometer registers 165°F in the thickest part of the thigh.
08 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside.

# Expert Tips:

01 -
  • The skin gets so impossibly crispy you will question why you ever bothered with frying.
  • Bone in thighs are forgiving and stay juicy even if you forget about them for an extra five minutes.
02 -
  • Opening the oven door repeatedly to check on the chicken drops the temperature and softens the skin. Trust the timer and use the oven light instead.
  • If your spice drawer has been open for more than a year, dried herbs lose potency and the flavor will fall flat. Replace them and taste the difference immediately.
03 -
  • Broiling for the last two minutes creates an extra crispy skin, but watch it like a hawk because the line between perfect and charred is about thirty seconds.
  • Seasoning the chicken and letting it sit uncovered in the fridge for a few hours before roasting dries the skin further and makes it even crispier.

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