Baked Chicken Thighs – Juicy, Flavorful, and Crispy on the Outside!
These oven-baked chicken thighs are a weeknight winner—simple to make, packed with flavor, and beautifully golden with irresistibly crispy skin. Perfect with roasted veggies, rice, or fresh salad for a complete, comforting meal.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme or oregano
- Salt and black pepper to taste
- Optional: lemon slices or fresh herbs for garnish
structions:
Preheat oven to 200°C (400°F). Line a baking tray with foil or parchment for easy cleanup.
Pat chicken thighs dry with paper towels—this helps get crispy skin.
In a small bowl, mix olive oil with paprika, garlic powder, onion powder, thyme, salt, and pepper.
Rub the spice mix all over the chicken, making sure to get under the skin for deeper flavor.
Place thighs skin-side up on the tray. Bake for 35–45 minutes until the skin is golden and a thermometer reads 75°C (165°F) at the thickest part.
For extra crispiness, broil the chicken for the last 2–3 minutes, watching closely.
Let rest a few minutes before serving. Garnish with lemon or fresh herbs if desired.
Tips:
- Don’t skip drying the skin—moisture is the enemy of crispiness.
- Add sliced onions or potatoes to the tray for a one-pan meal.
- Leftovers reheat well and make great sandwich fillings or salads.
FAQs:
Q: Can I use boneless thighs?
A: Yes, just reduce the baking time to 25–30 minutes.
Q: Can I marinate the chicken ahead?
A: Absolutely! Marinate overnight in the fridge for even richer flavor.
Q: What’s the best side dish?
A: Roasted sweet potatoes, steamed rice, garlic bread, or a crisp green salad work wonderfully.
