Description
These baked chicken thighs are crispy on the outside, juicy on the inside, and loaded with flavor from a simple pantry spice rub. This easy one-pan chicken dinner is perfect for busy weeknights, meal prep, and family dinners.
Ingredients
8 bone-in, skin-on chicken thighs (about 2½–3 pounds)
2 tablespoons olive oil
1½ teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1¼ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil.
Pat the chicken thighs completely dry with paper towels.
Mix garlic powder, onion powder, smoked paprika, oregano, thyme, salt, black pepper, and red pepper flakes.
Rub chicken thighs with olive oil.
Coat evenly with the spice blend.
Arrange chicken thighs skin-side up in a single layer.
Roast for 30–35 minutes.
Check the internal temperature with a thermometer.
Continue roasting for 5–10 minutes until the chicken reaches 175°F and the skin is crispy.
Let the chicken rest for 5–10 minutes.
Serve with lemon wedges and chopped parsley.
Notes
Dry the chicken skin very well for the crispiest result.
Do not overcrowd the baking sheet.
Chicken thighs are best cooked to 175–185°F for juicy, tender meat.
Store leftovers in an airtight container for up to 4 days.
Reheat in the oven for the best texture.
- Prep Time: 23g