Chicken Thigh Recipes
Baked chicken thighs are crispy, juicy, flavorful, healthy and make for the perfect weeknight dinner idea.
Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Remove the chicken thighs from the refrigerator and let them come to room temperature. Pat them dry thoroughly with paper towels to remove excess moisture.
- Mix the seasoning. In a small bowl, combine the garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper.
- Season the chicken. Place the chicken thighs in a large bowl, drizzle with olive oil, and sprinkle about two-thirds of the seasoning mix over them. Use your hands to rub the mixture evenly all over the chicken, making sure to get under the skin for maximum flavor.
- Arrange for baking. Place a wire rack on top of a baking sheet and set the chicken thighs on the rack, skin side up. Sprinkle the remaining seasoning over the tops and lightly press to help it stick.
- Bake. Cook the chicken for 35–40 minutes, or until the internal temperature reaches 170°F (77°C). For extra crispy skin, broil for an additional 2–3 minutes at the end.
- Rest and serve. Let the chicken rest for about 5 minutes before serving to allow the juices to redistribute.
Notes
- Using a wire rack allows air to circulate around the chicken, giving you perfectly crispy skin.
- If you don’t have a rack, bake directly on a parchment-lined baking sheet and flip halfway through cooking.
- You can adjust the spice mix to your taste try adding smoked paprika, cayenne, or rosemary for variation.
- Bone-in, skin-on thighs yield the best flavor and texture, but you can use boneless thighs just reduce baking time by about 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- To reheat, bake at 350°F for 10–15 minutes or air fry at 350°F for 3–4 minutes until crispy again.