Easy Baked Chicken Thighs Recipe
This Easy Baked Chicken Thighs recipe delivers juicy, flavorful chicken with irresistibly crispy skin. Bone-in, skin-on thighs are seasoned with a savory blend of garlic, onion, paprika, and herbs, then roasted to golden perfection in the oven. Perfect for a simple weeknight dinner or meal prep, this hands-off method ensures tender meat and a beautifully crisp crust without the need for frying or complicated steps.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings (1 chicken thigh per serving) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 8 pieces Chicken thighs (Bone-in, skin-on for maximum flavor)
Seasoning
- 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
- Prep: Pat the chicken thighs completely dry with paper towels, both inside and out. Removing moisture is essential to achieve crispy skin during baking.
- Coat with Olive Oil: Drizzle olive oil over each chicken thigh and rub thoroughly, ensuring you get under the skin where possible to help the seasoning stick and to keep the meat moist.
- Season: 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 each chicken thigh, pressing gently to adhere the spices well.
- Arrange: Line a rimmed baking sheet with parchment paper. Place the seasoned chicken thighs skin-side up on the sheet, leaving space between each piece to avoid steaming and promote crisp roasting.
- Bake: Preheat the oven to 425°F (220°C). Place the baking sheet on the middle rack and roast the chicken for 35-40 minutes, until a meat thermometer registers an internal temperature of 165°F (74°C). The skin should be golden brown and the juices clear. Avoid opening the oven door frequently to maintain stable heat.
- Rest: Remove the chicken from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute, resulting in tender, juicy meat. Serve immediately while the skin is still crisp.
Notes
- Patting the chicken dry is critical for crispy skin; moisture will cause the skin to steam rather than roast.
- Using bone-in, skin-on thighs enhances flavor and helps keep the meat juicy.
- Leaving space between chicken pieces on the baking sheet prevents steaming and promotes even roasting.
- For extra smoky flavor, use smoked paprika, but it is optional based on preference.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Letting the chicken rest after baking improves moisture retention and texture.
Keywords: baked chicken thighs, crispy chicken, easy chicken recipe, roasted chicken, oven baked chicken
Find it online: https://heutigemahlzeiten.com/easy-baked-chicken-thighs-recipe/
