Description
Juicy and crispy chicken thighs baked to perfection with pantry spices. Perfect for busy weeknights or meal prep.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3–4 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment.
- Pat the chicken thighs dry thoroughly with paper towels.
- Arrange the thighs skin-side up on the prepared baking sheet, ensuring space between each piece.
- In a small bowl, whisk together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
- Brush or drizzle the oil-spice mixture over each thigh, rubbing under the skin where possible.
- Bake for 35–45 minutes until skin is golden and an instant-read thermometer reads 165°F (74°C).
- For extra crispiness, switch to broil for 1–2 minutes, keeping a close eye to prevent burning.
- Remove from oven and let thighs rest for 5 minutes before serving.
- Garnish with chopped parsley if desired.
Notes
To achieve maximum crispiness, ensure thighs are patted dry and not overcrowded on the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American