Baked Chicken Thighs

Baked Chicken Thighs

Crispy-skinned chicken thighs roasted until juicy, seasoned with just a handful of pantry spices.

Total 50 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

These baked chicken thighs rely on a high oven temperature to render the skin crisp while keeping the meat tender and juicy underneath. A simple rub of garlic powder, paprika, and herbs seasons the chicken without masking its flavor, making this an easy weeknight dinner that pairs well with roasted vegetables or a simple salad.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon onion powder

Method

  1. Preheat the oven to 425°F (220°C) and line a 9x13-inch baking pan with foil or parchment.

  2. Pat the chicken thighs dry with paper towels to help the skin crisp during baking.

  3. In a small bowl, stir together the garlic powder, smoked paprika, dried thyme, salt, black pepper, and onion powder.

  4. Rub the chicken thighs all over with olive oil, then sprinkle evenly with the spice mixture, coating both sides.

  5. Arrange the thighs skin-side up in the prepared baking pan, leaving space between each piece.

  6. Bake until the skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 35 to 40 minutes.

  7. Remove from the oven and let the chicken rest for 5 minutes before serving.

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    Baked Chicken Thighs

    These baked chicken thighs rely on a high oven temperature to render the skin crisp while keeping the meat tender and juicy underneath. A simple rub of garlic powder, paprika, and herbs seasons the chicken without masking its flavor, making this an easy weeknight dinner that pairs well with roasted vegetables or a simple salad.

    50 min 4 servings 410 cal

    Ingredients

    • 8 bone-in, skin-on chicken thighs
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon onion powder

    Method

    1. 1

      Preheat the oven to 425°F (220°C) and line a 9x13-inch baking pan with foil or parchment.

    2. 2

      Pat the chicken thighs dry with paper towels to help the skin crisp during baking.

    3. 3

      In a small bowl, stir together the garlic powder, smoked paprika, dried thyme, salt, black pepper, and onion powder.

    4. 4

      Rub the chicken thighs all over with olive oil, then sprinkle evenly with the spice mixture, coating both sides.

    5. 5

      Arrange the thighs skin-side up in the prepared baking pan, leaving space between each piece.

    6. 6

      Bake until the skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 35 to 40 minutes.

    7. 7

      Remove from the oven and let the chicken rest for 5 minutes before serving.