These oven-baked chicken thighs are the ultimate weeknight hero—crispy on the outside, juicy on the inside, and bursting with savory flavor. With minimal prep and pantry-friendly ingredients, this dish delivers restaurant-quality results without the fuss. The secret lies in drying the skin thoroughly, seasoning generously, and baking at high heat to render the fat and crisp the skin to golden perfection. Whether paired with creamy mashed potatoes, scalloped potatoes, or roasted vegetables, this dish anchors any meal with satisfying depth and warmth.
🧂 INGREDIENTS:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon dried Italian seasoning (or mix of oregano, thyme, rosemary)
- Optional: ½ teaspoon ground mustard or chili flakes for extra zing
- Fresh parsley, chopped (for garnish)
👨🍳 INSTRUCTIONS:
Step 1: Prep the Chicken
Remove the chicken thighs from packaging and pat them completely dry with paper towels. This step is crucial—moisture on the skin prevents crisping. Trim any excess fat or skin if needed.
Step 2: Season Generously
In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, and any optional spices. Rub olive oil over each thigh, then sprinkle the seasoning blend evenly on all sides, including under the skin if possible.
Step 3: Arrange for Crispiness
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange the chicken thighs skin-side up on the rack. The elevated rack allows hot air to circulate, ensuring even crisping.
Step 4: Bake to Perfection
Bake for 35–45 minutes, depending on size. The skin should be golden and crackly, and the internal temperature should reach 165°F (74°C). For extra crispness, broil for 2–3 minutes at the end, watching closely to avoid burning.
Step 5: Rest & Garnish
Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley for a pop of color and freshness.
🍽️ SERVING SUGGESTIONS:
- Serve alongside creamy mashed potatoes, scalloped potatoes, or roasted garlic cauliflower mash.
- Add a side of sautéed green beans, glazed carrots, or a crisp garden salad.
- Leftovers make excellent wraps, grain bowls, or chicken salad.
🔥 TIPS FOR SUCCESS:
- Dry skin = crispy skin. Don’t skip the patting step.
- Use a rack to elevate the chicken and allow air circulation.
- Don’t overcrowd the pan—space between thighs helps them roast, not steam.
- Flavor variations: Try lemon zest, harissa, or a honey-mustard glaze for different profiles.
Would you like a variation with yogurt marinade or a spicy peri-peri twist next? I can also help you build a savory chicken collection—baked, grilled, stuffed, or sauced. Let’s keep your recipe archive sizzling!