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Baked Chicken Thighs

Baked Chicken Thighs Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.2 kg)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano (optional)

Method
 

  1. Heat oven to 425°F (200°C). Pat chicken thighs completely dry and toss with olive oil. Mix spices and rub all over the thighs. Let sit at room temperature for 15 minutes.
  2. Place a wire rack on a rimmed baking sheet and arrange thighs skin-side up with some space between them. Roast for 25 minutes.
  3. Continue roasting for 10 to 15 minutes more, until skin is deeply golden and an instant-read thermometer registers 175°F to 180°F (79°C to 82°C) in the thickest part. Optionally broil for 2 minutes for extra crunch.
  4. Rest the thighs for 5 minutes, then serve with pan juices spooned over the top.

Notes

The 15-minute rest after seasoning helps the salt draw out moisture for crisper skin, but you can skip it if you are in a hurry and the skin will still brown nicely. If broiling, watch closely so the edges don’t burn.