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–+ servings
Two baked chicken thighs served with green beans on a plate.
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Baked Chicken Thighs

These crispy oven baked chicken thighs deliver crispy skin and juicy, tender meat every single time. Made with a simple smoked paprika spice blend and just five minutes of prep, this is an easy weeknight dinner the whole family will love!
Author: Nikki Lee
Servings: 6 chicken thighs
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients 

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme

Instructions

  • Prepare the chicken: blot the chicken thighs thoroughly with paper towels to remove excess moisture. Dry skin is the key to achieving a beautifully crisp finish.
  • Season: place the chicken thighs in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle the salt, pepper, garlic powder, onion powder, smoked paprika, and thyme over the chicken, then rub the seasonings evenly over all sides.
  • Arrange for baking: Position a wire rack over a baking sheet and arrange the chicken thighs skin-side up. If you don’t have a wire rack, place them directly on the baking sheet.
  • Bake: Bake at 425*F for 40-45 minutes, or until the skin is deeply golden and crisp and the internal temperature reaches 175°F or 185*F in the thickest part of the thigh.
  • Rest and Serve: Allow the chicken to rest for 5 minutes before serving; this helps the juices redistribute throughout the meat.

Notes

  • Don't skip patting the chicken dry. This is the number one key to crispy skin. The drier the surface, the better the crust.
  • Wire rack = crispier chicken. Elevating the thighs allows air to circulate underneath and prevents the bottom from steaming. Highly recommend!
  • Give them space. Overcrowding the pan traps steam and leads to soft skin. Use two pans if needed.
  • Check the temperature, not the clock. Oven temperatures vary, so always use an instant-read thermometer. You're looking for 175–185°F in the thickest part of the thigh, avoiding the bone.

Nutrition

Serving: 1 serving | Calories: 363 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 29 g | Saturated Fat: 7 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Trans Fat: 0.1 g | Cholesterol: 142 mg | Sodium: 500 mg | Potassium: 318 mg | Fiber: 0.3 g | Sugar: 0.1 g | Vitamin A: 282 IU | Vitamin C: 0.1 mg | Calcium: 17 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/baked-chicken-thighs/