Easy Oven-Baked Chicken Thighs
Juicy, crispy-skinned chicken thighs baked to perfection with a bold, smoky-garlic rub. Simple prep, big weeknight flavor.
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Servings:
Ingredients
Main Ingredients
- 2.5 lb bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp baking powder helps crisp the skin; optional
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp smoked paprika
- 1 tsp dried thyme
- 1.25 tsp kosher salt
- 0.75 tsp ground black pepper
- 1 tbsp chopped fresh parsley for garnish; optional
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan with foil and set a wire rack on top.
- Pat chicken dry with paper towels and trim extra skin or fat.
- Combine baking powder, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper in a small bowl.
- Drizzle chicken with olive oil and rub to coat. Sprinkle on the seasoning and rub under the skin, too.
- Arrange thighs on the rack, skin-side up, leaving space between pieces.
- Bake 30–35 minutes, until skin is crisp and the thickest part reaches 175°F. Broil 2–3 minutes for extra crunch if desired.
- Rest 5 minutes. Sprinkle with parsley and serve.
Notes
Variation: Swap smoked paprika for chili powder and add a pinch of cayenne for heat. For a lemon-garlic twist, finish with a quick squeeze of lemon and extra minced garlic warmed in olive oil.
Storage: Refrigerate leftovers up to 4 days. Reheat on a rack at 375°F for 8–10 minutes or in an air fryer to keep the skin crisp.
This recipe is an original creation inspired by classic Easy Oven-Baked Chicken Thighs flavors. All ingredient ratios and instructions are independently developed.