Best Baked Chicken Thighs
These baked chicken thighs deliver incredibly juicy meat and shatteringly crispy skin. With a simple spice rub and straightforward baking method, this recipe is a foolproof way to enjoy perfectly cooked chicken thighs every time. Ready in under an hour, it's a satisfying and flavorful meal.
Equipment
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Paper towels
- Meat thermometer
Ingredients
- 6-8 bone-in, skin-on chicken thighs about 2-2.5 pounds
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easier cleanup (optional).
- In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), salt, and pepper.
- Pat the chicken thighs dry with paper towels.
- Place the chicken thighs on the prepared baking sheet.
- Rub the spice mixture all over the chicken thighs, making sure to get under the skin as much as possible.
- Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Let the chicken thighs rest for 5-10 minutes before serving.
Notes
For variations, try adding lemon zest, fresh rosemary, and thyme for a Lemon Herb version. Or, use a BBQ spice rub and brush with BBQ sauce during the last 10 minutes for Spicy BBQ. Leftover baked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) until heated through. Patting the chicken dry before applying the spice rub is crucial for achieving crispy skin.