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Oven-Baked Chicken Thighs Recipe

Oven-baked Chicken Thighs

Oven-baked chicken thighs are a juicy, flavorful, and easy-to-make dinner option perfect for any night of the week. With a crispy skin and savory seasoning, this dish pairs well with a side salad, roasted vegetables, or potatoes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces bone-in, skin-on chicken thighs About 1.2 kg total.
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder

Equipment

  • 1 baking sheet or roasting pan
  • 1 aluminum foil or parchment paper optional
  • 1 tongs or spatula
  • 1 measuring spoons
  • 1 small mixing bowl

Method
 

  1. Preheat your oven to 220°C (425°F).
  2. Pat chicken thighs dry with paper towels. This helps achieve crispy skin.
  3. In a small mixing bowl, combine salt, black pepper, garlic powder, paprika, dried thyme, and onion powder.
  4. Place chicken thighs on a baking sheet lined with foil or parchment for easy cleanup.
  5. Rub the chicken thighs all over with olive oil.
  6. Sprinkle the seasoning blend evenly over the chicken thighs, coating both the tops and undersides.
  7. Arrange the chicken thighs skin-side up and ensure they are not touching; this allows them to crisp up nicely.
  8. Bake in the preheated oven for 35 minutes, or until the chicken reaches 75°C (165°F) internal temperature and the skin is golden and crispy.
  9. Remove from the oven and let the chicken rest for 5 minutes before serving.
  10. For extra-crispy skin, you can broil the chicken at the end for 1-2 minutes, watching carefully to avoid burning.

Notes

For extra-crispy skin, you can broil the chicken at the end for 1-2 minutes, watching carefully to avoid burning.
You can use boneless, skinless chicken thighs—reduce cooking time to 25-28 minutes.
Great with mashed potatoes, rice, or a fresh green salad.