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chicken tighs served

Baked Chicken Thighs

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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon  olive oil
  • 1 teaspoon  salt
  • ½ teaspoon  black pepper
  • 1 teaspoon  smoked paprika
  • ½ teaspoon  garlic powder
  • ½ teaspoon  onion powder
  • ½ teaspoon  dried thyme (or Italian seasoning)

Method
 

  1. Preheat your oven to 425°F (220°C). 
  2. Line a baking sheet with parchment paper or foil for easy cleanup, and lightly coat it with oil or nonstick spray.
  3. Pat the chicken thighs dry using paper towels
  4. Place the chicken thighs on the prepared baking sheet, skin side up. Drizzle olive oil over them and rub it evenly to coat.
  5. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, and thyme. Sprinkle the seasoning mix over both sides of the chicken, then massage it in with your hands to make sure every bit is coated.
  6. Slide the tray into the oven and bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C).
  7. About halfway through, rotate the pan so everything cooks evenly.
  8. For extra crispy skin, switch the oven to broil for the last 2–3 minutes, keeping a close eye on it.
  9. Once baked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to settle and keeps the meat moist.

Notes

  1. Dry before seasoning. Moisture is the enemy of crispiness — patting dry makes a huge difference.
  2. Use high heat. Anything below 400°F won’t give you that beautiful golden crust.
  3. Leave the skin on. It locks in flavor and creates a natural baste as it cooks.
  4. Don’t overbake. Thighs are forgiving, but 40 minutes is usually the sweet spot for bone-in pieces.
  5. Let it rest. This helps the meat stay juicy and flavorful instead of dry.