Go Back
–+ servings
Oven baked chicken thighs with crispy golden skin and herb seasoning, served on a white plate with parsley garnish.

Oven Baked Chicken Thighs with Crispy Skin

These Oven Baked Chicken Thighs are crispy on the outside, juicy on the inside, and made with simple pantry spices. This easy family dinner is perfect for busy weeknights and cozy Sunday meals, with almost no prep and guaranteed smiles at the table.
No ratings yet
Print Pin
Course: Dinner
Cuisine: American
Keyword: bone-in chicken thighs oven, crispy baked chicken thighs, easy chicken thigh dinner, Oven Baked Chicken Thighs
Prep Time: 5 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 320kcal
Cost: $12

Equipment

  • 1 Large rimmed baking sheet Lined with foil or parchment for easy cleanup
  • 1 Small mixing bowl For seasoning blend
  • 1 Meat Thermometer Ensures perfectly cooked, juicy chicken
  • 1 Paper towels Essential for crispy skin

Ingredients

  • 6 to 8 pieces bone-in, skin-on chicken thighs About 2 to 2 ½ pounds
  • 2 tablespoons olive oil Or melted butter
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme Or Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper Optional

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  • Pat chicken thighs dry with paper towels to ensure crispy skin.
  • In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, salt, black pepper, and cayenne pepper (if using).
  • Drizzle olive oil over the chicken thighs and rub in. Sprinkle seasoning mix evenly over the chicken, including under the skin if desired.
  • Arrange chicken thighs skin-side up on the baking sheet, leaving space between each piece.
  • Bake for 35–45 minutes, or until skin is golden and internal temperature reaches 165°F (74°C).
  • Broil for 2–3 minutes at the end for extra crispy skin, watching closely.
  • Let the chicken rest for 5 minutes before serving to keep it juicy.

Notes

  • Boneless skinless chicken thighs can be used. Reduce cooking time to 25 to 30 minutes.
  • Always bake uncovered for the crispiest skin.
  • Leftovers keep well in the fridge for 3 to 4 days and reheat beautifully in the oven.
  • This recipe pairs perfectly with roasted vegetables, mashed potatoes, or a simple green salad.
  • Most importantly, let kids help. These are the moments that turn recipes into family memories.

Nutrition

Serving: 1chicken thigh | Calories: 320kcal | Carbohydrates: 1g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 110mg | Sodium: 420mg | Potassium: 260mg | Vitamin A: 180IU | Calcium: 20mg | Iron: 1.5mg