Easy Baked Chicken Thighs
This easy baked chicken thighs recipe offers crispy skin and juicy meat with minimal fuss. Bone-in, skin-on thighs are roasted to perfection, making weeknights special.
Ingredients
Chicken Thighs
- 8 pieces chicken thighs (bone-in, skin-on) for best flavor and crispness
Spice Mix
- 2 tablespoons olive oil coats and helps spices adhere
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crush finely if strong
- 1 teaspoon salt reduce to 1/2 teaspoon for low-sodium diets
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional for smoky depth
Instructions
Preparation
- Preheat oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
- Pat each thigh completely dry with paper towels, inside and out.
- Drizzle 2 tablespoons olive oil over the thighs and rub oil over each piece, moving fingers under the skin where possible.
- Combine garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika in a small bowl. Mix well.
- Sprinkle the spice mix over both sides of the thighs and press gently to adhere.
- Arrange thighs skin-side up on the prepared baking sheet, leaving space between each thigh.
Cooking
- Roast the thighs on the middle rack for 35–40 minutes or until the internal temperature reaches 165°F. The skin should be golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
These chicken thighs can be enjoyed over mashed potatoes, roasted vegetables, or in a salad. For a delicious twist, consider making a quick pan sauce with the drippings.