Crispy Roasted Chicken Thighs
These oven-roasted chicken thighs are juicy, crispy, and easy to prepare, making them perfect for weeknight dinners or gatherings.
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.
Notes
For best results, dry the thighs thoroughly and space them out on the baking sheet. You can transform leftovers into salads or sandwiches.