This tray-baked chicken is one of those weeknight heroes: juicy, hands-off, and reliably crispy without fuss. Eight bone-in, skin-on thighs get a quick oil rub and a simple spice mix, then roast at 425°F until perfectly cooked. It’s the kind of recipe you make when you want satisfying comfort food with minimal prep — and if you want a sweet glaze for a crowd, try pairing the thighs with an easy barbecue sauce from jelly for a sticky finish.
Why you’ll love this dish
This recipe hits the sweet spot between flavor and convenience. Bone-in, skin-on thighs stay moist during high-heat roasting, and the simple spice mix — garlic, onion, paprika, thyme, rosemary, salt, and pepper — plays well with sides or salads. It’s budget-friendly, family-friendly, and perfect for the nights you want something impressive without a lot of cleanup.
“We make this every month — crispy skin, tender meat, and everyone asks for seconds.” — a home-cook review
Serve it for weeknight dinners, casual weekend meals, or scale up for guests. The high roast temperature gives reliably crisp skin while the short cook time keeps the meat tender.
The cooking process explained
In plain terms: dry the thighs, oil them (including a little under the skin if you can), rub on the spice mix, and roast skin-side up on a lined rimmed sheet. The heat does the heavy lifting: 425°F encourages fat to render and skin to brown without drying the meat. A quick rest after the oven lets juices redistribute so every bite stays juicy.
Key checkpoints:
- Patting dry sets you up for crisp skin.
- Rubbing oil under the skin helps flavor the meat and promote browning.
- A meat thermometer is the most reliable way to verify doneness — 165°F at the thickest point near the bone.
What you’ll need
- 8 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Substitutions/notes:
- Use avocado oil instead of olive oil if you prefer a neutral flavor and higher smoke point.
- Fresh herbs can replace dried (use 1 tablespoon chopped fresh for every 1/2 teaspoon dried).
- Smoked paprika adds depth but is optional if you want a milder profile.
Step-by-step instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat each thigh completely dry with paper towels — moisture is the enemy of crisp skin.
- Drizzle the olive oil over each thigh and rub evenly. If you can, slip a finger under the edge of the skin and smooth a little oil there too; it helps the seasoning stick and flavors the meat.
- In a small bowl, mix garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika (if using).
- Sprinkle the spice mix evenly over both sides of the thighs and press gently so it adheres.
- Arrange the thighs skin-side up on the prepared sheet, leaving space between them for air circulation.
- Roast on the oven’s middle rack for 35–40 minutes. Start checking at 30 minutes if your thighs are small. The thighs are done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F and the skin is browned and crisp.
- Remove from the oven and let rest on the pan for 5 minutes before serving to allow juices to redistribute.
Best ways to enjoy it
These thighs are versatile: serve over mashed potatoes, alongside roasted vegetables, or chopped into grain bowls and salads. For a weeknight mash-up, shred leftovers and toss with hot sauce, blue cheese, and celery for a quick salad or sandwich filling. You can also transform leftovers into party snacks — think sliders or mini-stuffed peppers — or turn them into Buffalo chicken bombs for game-day fun.
Pairing ideas:
- Creamy mashed potatoes or buttery polenta
- Roasted carrots and Brussels sprouts
- A crisp green salad with lemon vinaigrette
- Simple rice pilaf or farro with herbs
Storage and reheating tips
- Refrigerate within two hours of cooking. Store in an airtight container for up to 3–4 days.
- To freeze: cool completely, wrap tightly or place in a freezer-safe container, and freeze up to 3–4 months. Thaw in the fridge overnight before reheating.
- Reheat in a 350°F oven for 10–15 minutes (covered with foil for the first half if the meat is already cold) or revive skin crispiness in an air fryer or oven at 400°F for 5–7 minutes. Reheat until internal temperature reaches 165°F for safety.
Pro chef tips
- Dry the skin well: pat thoroughly and let the thighs sit uncovered in the fridge for 30–60 minutes if you have time — extra drying equals extra crisp.
- Space matters: crowding traps steam and softens skin. Use a rimmed sheet and leave breathing room.
- Use a thermometer: oven times vary. Trust a probe thermometer over a timer for perfect doneness.
- Adjust seasoning to taste: if you like more heat, add a pinch of cayenne or swap smoked paprika for chipotle powder.
- For even browning, rotate the pan halfway through roasting.
Creative twists
- Lemon-herb: add zest of one lemon and swap rosemary/thyme for fresh parsley and oregano after roasting.
- Honey mustard glaze: brush with a 1:1 mix of honey and Dijon in the last 5 minutes of roasting.
- Mediterranean: replace paprika and smoked paprika with cumin and coriander, and finish with a sprinkle of sumac.
- Low-carb: serve over cauliflower mash or with a Greek salad.
- Gluten-free: recipe is naturally gluten-free — watch any store-bought sauces for hidden gluten.
Common questions
Q: Can I use boneless, skinless thighs instead?
A: Yes — cook time will be shorter (about 20–25 minutes at 425°F depending on thickness). Boneless thighs won’t have the same crispy skin, so consider broiling for 1–2 minutes at the end to encourage browning, and still cook to 165°F.
Q: My skin isn’t crispy. What went wrong?
A: Most likely excess moisture or overcrowding. Pat the skin very dry, don’t stack the pieces, and give space on the baking sheet. Also ensure your oven is fully preheated to 425°F.
Q: Can I marinate the thighs overnight?
A: You can, but if the skin stays wet from the marinade it won’t crisp as well. If you marinate, remove them from the fridge and pat very dry before oiling and seasoning.
Q: Is 165°F safe even though thighs sometimes feel juicier at 175°F?
A: USDA recommends 165°F as the minimum safe internal temperature. Dark meat can stay juicy at this temp; if you prefer, you can cook to a slightly higher temp for a different texture, but monitor closely to avoid drying.
Q: How can I make larger batches for a gathering?
A: Roast on multiple sheet pans with space around each thigh. Rotate pans between racks halfway through cooking to ensure even browning.
If you want more quick chicken ideas or party-friendly appetizers, try the linked recipes above for inspiration.
Crispy Roasted Chicken Thighs
Ingredients
Main Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil Or avocado oil for a neutral flavor
Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme Use fresh if desired
- 1/2 teaspoon dried rosemary Use fresh if desired
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika Optional for depth of flavor
Instructions
Preparation
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat each thigh completely dry with paper towels to ensure crispy skin.
- Drizzle the olive oil over each thigh and rub it evenly. If possible, apply some oil under the skin for added flavor.
- In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika (if using).
- Sprinkle the spice mix evenly over both sides of the thighs and press gently.
- Arrange the thighs skin-side up on the prepared baking sheet, ensuring space between them.
Cooking
- Roast on the oven’s middle rack for 35–40 minutes. Start checking at 30 minutes for smaller thighs.
- Thighs are done when a thermometer reads 165°F at the thickest point and the skin is browned and crisp.
- Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.