Introduction

Easy baked chicken thighs are a flavorful and simple weeknight dinner option. With crispy skin and juicy meat, this recipe delivers comfort and satisfaction with minimal effort. Perfect for busy cooks who want delicious results.

A white baking dish filled with six golden-brown chicken thighs cooked to a crisp on top, each piece coated in a shiny glaze with small herbs and green chopped parsley sprinkled all over. The chicken pieces sit in a shallow pool of rich, golden-brown sauce with hints of garlic and spices, creating a glossy and juicy look. The background shows a blurred green plant and a window letting in soft natural light on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces chicken thighs (bone-in, skin-on for maximum flavor)
2 tablespoons olive oil (for coating and moisture)
1 teaspoon garlic powder (adds savory depth)
1 teaspoon onion powder (for sweet, aromatic base)
1 teaspoon paprika (provides color and mild sweetness)
1/2 teaspoon dried thyme (earthy, herbaceous notes)
1/2 teaspoon dried rosemary (pine-like aroma, pairs perfectly)
1 teaspoon salt (enhances all flavors)
1/2 teaspoon black pepper (adds subtle heat and complexity)
1/2 teaspoon smoked paprika (optional but adds smoky depth)

Instructions

Step 1: Pat the chicken thighs completely dry with paper towels, inside and out. This is key for crispy skin. Drizzle olive oil over each thigh and rub thoroughly, getting under the skin where possible.
Step 2: In a small bowl, mix garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika. Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing gently to help the spices stick.
Step 3: Arrange the seasoned thighs skin-side up on a rimmed baking sheet lined with parchment paper. Make sure there’s space between each piece to avoid steaming.
Step 4: Preheat the oven to 425°F (220°C). Place the baking sheet on the middle rack and roast for 35-40 minutes until the internal temperature reaches 165°F (74°C). The skin should be golden brown and the juices clear.
Step 5: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute for moist and tender meat. Serve immediately while the skin is still crispy.

Tips & Variations

For extra crispy skin, avoid overcrowding the pan and make sure the chicken is dry before oiling and seasoning.
Swap dried thyme and rosemary for fresh herbs if available, adding them during the last 10 minutes of baking.
Add a squeeze of lemon juice or a drizzle of honey before serving for a bright or sweet finish.
Use boneless thighs for quicker cooking, adjusting baking time accordingly.

Storage

Store leftover baked chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain crispiness or microwave on medium power until warmed through, though skin may soften.

How to Serve

A white rectangular plate holds six pieces of roasted chicken thighs with a golden-brown crispy skin, speckled with herbs and black pepper. Each chicken piece is topped with a fresh sprig of green rosemary, adding a fresh texture and color contrast. The chicken sits in a shallow layer of golden oil, which makes the skin look shiny and juicy. The background shows a soft focus with warm brown tones, creating a cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake chicken thighs without skin?

Yes, you can bake skinless chicken thighs using this recipe, but the skin provides flavor and crispiness. Without skin, the chicken may be less crispy and cook slightly faster, so keep an eye on it.

How do I know when the chicken is done?

The safest way is to check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear, and the skin should be golden and crisp.