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–+ servings

Oven-Baked Chicken Thighs

Crispy-skinned oven-baked chicken thighs that are flavorful, budget-friendly, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil Substitute with neutral oil or melted butter for richer flavor.
  • 1 teaspoon salt Reduce to 3/4 teaspoon for lower sodium.
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Regular paprika works too, but smoked adds depth.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Pat the chicken thighs very dry with paper towels — moisture is the enemy of crisp skin.
  3. Arrange the thighs skin-side up on the prepared sheet, leaving space between pieces for air circulation.
  4. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
  5. Brush or drizzle the oil-spice mixture evenly over the thighs. Make sure the skin and sides get coated.
  6. Sprinkle any remaining seasoning over the thighs and gently rub so every surface is covered.
Cooking
  1. Roast on the middle rack for 35–45 minutes. Use an instant-read thermometer — the thickest part next to the bone should reach 165°F (74°C). The skin should be golden and crisp.
  2. Remove from the oven and let the thighs rest on the sheet for 5 minutes; this allows juices to redistribute.
  3. Garnish with chopped parsley if desired, then serve.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 1gProtein: 24gFat: 25gSaturated Fat: 7gSodium: 400mg

Notes

For extra-crispy skin, finish 1–2 minutes under the broiler on high. Pat chicken dry beforehand, and space pieces to prevent steaming. Can use boneless thighs, reduce bake time to 20-30 minutes.

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