Description
Juicy, crispy chicken thighs roasted to perfection with simple pantry spices, perfect for weeknight dinners or meal prep.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3–4 lb total)
- 2 tablespoons olive oil (plus a scant 1/4 teaspoon per thigh to rub)
- 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)
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat chicken thighs very dry with paper towels.
- Drizzle about 1/4 teaspoon olive oil over each thigh and rub it in.
- Whisk together garlic powder, onion powder, paprika, thyme, rosemary, salt, black pepper, and smoked paprika.
- Sprinkle the spice blend over both sides of the thighs, pressing lightly.
- Arrange thighs skin-side up on the prepared sheet, spaced apart.
- Roast for 35–40 minutes until the internal temperature reaches 165°F.
- Remove from the oven and let rest 5 minutes before serving.
Notes
For extra crispiness, pat the skin dry before seasoning and avoid crowding the pan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American