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Oven Baked Chicken Thighs Recipe – Easy, Juicy & Crispy Dinner

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This oven baked chicken thighs recipe delivers juicy meat and irresistibly crispy skin with just a handful of pantry staples. It’s a foolproof, flavor-packed dinner perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2.5 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • Lemon wedges, for serving (optional)
  • Fresh parsley, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to fully preheat for at least 10–15 minutes.
  2. Pat the chicken thighs dry thoroughly with paper towels, especially the skin.
  3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and cayenne pepper (if using).
  4. Place the chicken thighs in a large bowl or directly on the baking sheet. Drizzle with olive oil and sprinkle the seasoning blend evenly over the thighs. Rub the seasoning into the chicken, including under the skin if possible.
  5. Arrange the chicken thighs skin-side up on a rimmed baking sheet or oven-safe pan. If using a wire rack, place it on the pan and arrange the thighs on top, leaving space between each piece.
  6. Bake for 30–35 minutes (or 40–45 minutes for extra large thighs), until the skin is golden and a thermometer inserted into the thickest part reads 175°F (80°C). For extra crispy skin, broil for the last 2–3 minutes, watching closely.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving.
  8. Serve with lemon wedges and a sprinkle of fresh parsley, if desired.

Notes

Patting the chicken dry is crucial for crispy skin. Don’t crowd the pan—use two pans if needed. Broil for the last 2–3 minutes for extra crunch, but watch closely to prevent burning. Seasoning under the skin adds more flavor. Let the chicken rest before serving to keep it juicy. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

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Find it online: https://magnetmeal.com/oven-baked-chicken-thighs-recipe-easy-juicy-and-crispy-dinner/