Oven Baked Chicken Thighs – Juicy, Crispy & Foolproof

These Oven Baked Chicken Thighs deliver everything home cooks want in a reliable dinner: juicy meat, crispy skin, and bold flavor with minimal effort. Chicken thighs stay tender in the oven, making them perfect for stress-free cooking any night of the week. With simple pantry seasonings and hands-off baking, this recipe works for busy weeknights, meal prep, or casual family dinners.

Why You’ll Love This Recipe

• Crispy skin with juicy, tender meat
• Easy oven method with no flipping required
• Budget-friendly and filling
• Perfect for weeknights or meal prep
• Customizable seasoning options
• Great leftovers for lunches

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Optional garnish: fresh parsley or lemon wedges

Step-by-Step Instructions

1. Preheat oven to 400°F (205°C). Line a baking dish or sheet pan with parchment paper.
2. Pat chicken thighs dry with paper towels to help the skin crisp.
3. Place chicken thighs in the prepared baking dish, skin side up.
4. Drizzle olive oil evenly over the chicken.
5. In a small bowl, mix salt, black pepper, garlic powder, paprika, and dried thyme.
6. Sprinkle seasoning mixture evenly over the chicken thighs.
7. Bake uncovered for 40–45 minutes, until skin is golden and internal temperature reaches 165°F.
8. Optional: broil for 2–3 minutes at the end for extra crisp skin.
9. Rest chicken for 5 minutes before serving.

Tips & Variations

• Drying the chicken thoroughly ensures crispy skin.
• Use smoked paprika for deeper flavor.
• Add sliced onions or potatoes to the pan for a full meal.
• Swap thyme for oregano or Italian seasoning.
• For boneless thighs, reduce cook time by 10–12 minutes.

Storage & Freezer Instructions

• Store cooked chicken thighs in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven at 350°F to maintain crispness.
• Freeze cooked thighs for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving & Pairing Ideas

• Serve with roasted vegetables or mashed potatoes.
• Pair with a crisp green salad for balance.
• Add rice or quinoa for a hearty plate.
• Finish with lemon wedges for brightness.

Frequently Asked Questions

Why use chicken thighs instead of breasts?

Chicken thighs contain more natural fat, which helps them stay juicy and flavorful during baking. They also tolerate longer cook times without drying out.

How do I know when the chicken is done?

The safest method is using a thermometer. When the thickest part reaches 165°F, the chicken is fully cooked and safe to eat.

Can I remove the skin?

Yes, but the skin helps lock in moisture. If you remove it, brush lightly with oil and monitor closely to prevent drying.

Can I season this ahead of time?

Yes, you can season the chicken up to 24 hours in advance and store it covered in the refrigerator for deeper flavor.

Ready to Make It?

These Oven Baked Chicken Thighs prove that simple ingredients and the right technique create incredible results. Crispy, juicy, and endlessly versatile, this recipe deserves a spot in your weekly rotation. Save it now so dinner is always covered.

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