Crispy Oven-Baked Chicken Thighs
Deliciously crispy chicken thighs baked to perfection with a simple spice mix, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (about 3–4 pounds total)
- 2 tablespoons olive oil Substitute melted butter for richer flavor
- 1 teaspoon salt Adjust to taste, reduce for low-sodium diets
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika Use sweet paprika if preferred
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Optional garnish: fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Optionally place an oven-safe wire rack on the sheet.
- Pat each thigh dry with paper towels to ensure crispiness.
- Arrange the thighs skin-side up on the prepared sheet, leaving space between them.
Spice Mixture
- In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
- Brush or drizzle this mixture over each thigh, rubbing it into the creases while keeping most on the skin.
Baking
- Bake for 35–45 minutes, starting to check at 35 minutes. The skin should be golden and crispy, and the internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes to allow juices to redistribute.
- Garnish with chopped parsley and serve.
Notes
For best results, pat the skin dry and avoid overcrowding. You can broil on high for 1–2 minutes at the end of baking for extra crispiness. Cool food quickly and refrigerate to limit bacterial growth.