Addictively Good Baked Chicken Thighs

These Addictively Good Baked Chicken Thighs are crispy on the outside, juicy on the inside, and perfect for easy family dinners or meal prep. This simple one-pan recipe is a weeknight favorite in our home and one I am saving to pass down to my daughter one day.

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Course: Dinner

Cuisine: American

Keyword: Addictively Good Baked Chicken Thighs, baked chicken thighs, crispy chicken thighs, easy chicken thigh recipe, Oven Baked Chicken Thighs

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 320kcal

Cost: $12

Equipment

1 Large rimmed baking sheet or 9x13-inch baking dish Make sure the chicken has space so the skin crisps instead of steaming.
1 Meat Thermometer This is the best way to keep chicken juicy and safe.
1 Small mixing bowl
1 Paper towels Dry skin equals crispy skin, and my daughter never lets me forget this step.

Ingredients

6 to 8 pieces bone-in, skin-on chicken thighs About 2 to 2.5 pounds total.
2 tablespoons olive oil or melted butter
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper Optional, for gentle heat.
1 tablespoon fresh parsley Chopped, optional garnish.

Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken thighs completely dry with paper towels.
In a small bowl, mix the garlic powder, onion powder, smoked paprika, thyme, oregano, and cayenne pepper.
Drizzle olive oil or melted butter over the chicken thighs, then sprinkle with salt and black pepper. Rub the seasoning blend evenly over each piece.
Place the chicken thighs skin-side up on a baking sheet or dish, spacing them apart.
Bake uncovered for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C).
For extra crispy skin, broil for 2 to 3 minutes, watching carefully.
Let rest for 5 minutes, then sprinkle with fresh parsley before serving.

Notes

For boneless skinless chicken thighs, reduce baking time to 25 to 30 minutes and skip the broiler step.
Leftovers keep well in an airtight container for up to 4 days, which is perfect for lunches.
The pan drippings are delicious spooned over rice or vegetables.
This recipe is one of those simple dinners that turns into a family tradition, and those are my favorite ones to save for our cookbook.

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