Oven-baked chicken thighs that are crispy and full of flavor for any night!
There’s something very comforting about sitting down to a plate of golden, crispy chicken thighs that just came out of the oven. The herbs and spices in these oven-baked chicken thighs make them taste amazing. They include smoky paprika, savory garlic, subtle thyme, and a hint of oregano. You’ll feel the crunchy, crackling skin give way to the tender, juicy meat underneath with the first bite. The smell coming from the kitchen will draw everyone at the table to it, and they’ll want to eat it before you even have a chance to serve it. This recipe turns simple chicken thighs into a stunning weeknight dinner or a crowd-pleasing weekend feast with no special skills needed—just pantry staples and a hot oven.
This recipe is a favorite of mine because it’s easy to follow and can be used in a lot of different ways. Even someone who has never cooked before can make crispy chicken that tastes great in just ten minutes of hands-on prep. This method works every time, whether you’re trying to balance homework, Zoom meetings, or just want an easy but impressive dinner. And the best thing? You can change the herb mix, add more spices, or let the thighs sit in the marinade for a few hours to bring out even more flavor. Serve these tender thighs with buttery mashed potatoes, a crisp garden salad, or roasted vegetables for a full meal that is both easy and amazing.
Chicken Thighs Baked in the Oven
Level of Difficulty: Beginner; Prep Time: 10 minutes; Rest Time: 5 minutes
Time: 15 minutes
Calories: 320
A description
Everyone loves these oven-baked chicken thighs. They have a crispy skin and a delicious mix of herbs and spices that will make everyone want more.
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- Optional: chopped fresh parsley for garnish
IMPORTANT PARTS OF OVEN-BAKED CHICKEN THIGHS
Let’s talk about the stars of the show before we go into the oven. Every ingredient is important for adding flavor and making the skin nice and crispy. Get these things together, and you’re well on your way to a fancy dinner that tastes great but is very easy to make.
Chicken thighs with skin and bones
Cuts with bones and skin keep moisture in and give you that crispy texture you want. The skin gets nice and crispy when it is cooked at a high temperature, and the bone keeps the meat juicy and tender.
Oil from olives
This fat is good for your heart and helps the seasoning stick to the chicken. It also helps the skin brown evenly, which gives the chicken a nice golden finish.
Salt
Salt is the most important part of good seasoning. It brings out the chicken’s natural flavors and pulls moisture out of the skin to make it extra crispy.
Pepper black
A little bit of pepper gives the dish a warm, spicy kick that balances out the strong flavors of the herbs and chicken.
Powdered garlic
Adds warm, savory garlic flavor to every bite without the risk of burning that fresh garlic can cause at high oven temperatures.
Powdered onion
It adds a sweet, mild onion flavor that goes well with the garlic powder and makes the overall flavor stronger.
Paprika that has been smoked
Gives each piece of chicken a subtle smokiness and bright red color, making it look as good as it tastes.
Thyme that has dried
It has earthy, slightly minty notes that go great with the smoky paprika and savory garlic.
Oregano that has been dried
Adds peppery, fragrant notes that remind me of Mediterranean cooking and round out the herb blend.
Fresh parsley (optional)
A new finishing touch that gives the hot chicken a pop of bright color and a mild, peppery taste when you sprinkle it on.
How to cook chicken thighs in the oven
- Set your oven to 425°F (220°C).To make cleanup easy and keep food from sticking, line a baking sheet with aluminum foil or parchment paper.
- Use paper towels to dry the chicken thighs completely. This important step gets rid of extra moisture, which makes sure that the skin cooks and crisps up perfectly. Put the thighs on the prepared baking sheet with the skin side up, leaving space between each piece.
- Mix the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano in a small bowl. Stir until the seasoning mix is smooth and will cover every inch of the food.
- Drizzle or lightly brush the olive oil over the chicken thighs, making sure that each piece gets a thin, even layer. This helps the seasoning stick and makes the food turn golden brown.
- Generously sprinkle the seasoning mix over each thigh, then use your fingers to gently press the spices into the skin and sides to make sure the flavor is evenly distributed.
- Put the chicken in the oven that has already been heated and bake it for 35 to 45 minutes. You want the inside to be 165°F (74°C) and the skin to be perfectly crispy and golden brown.
- Take the thighs out of the oven when they are done and let them sit for five minutes. Resting lets the juices spread out again, which keeps the meat juicy.
- If you want, top with freshly chopped parsley, then serve hot and watch everyone go back for seconds.
Note
- For extra crispy skin, broil the thighs for an additional 2-3 minutes after baking.
- Pair these chicken thighs with your favorite side dishes like roasted vegetables or mashed potatoes.
- Marinating the chicken for a few hours in the seasoning blend can enhance the flavors even more.
- Store leftovers in an airtight container in the fridge for up to three days.
- This recipe is versatile and can be adjusted with different herbs and spices according to your taste preferences.
How to Serve Oven-Baked Chicken Thighs
Add some tasty sides, sauces, and garnishes to these chicken thighs to make your meal even better. Here are some ways to make your dinner feel even more special:
- Mashed potatoes with roasted garlic
The best side dish is creamy, buttery mashed potatoes with roasted garlic in them. The smoothness of the sauce balances out the crunchy chicken skin and soaks up all the tasty drippy bits. - Quinoa Salad with Lemon and Herbs
A light, bright quinoa salad with lemon juice, cucumber, cherry tomatoes, and fresh herbs cuts through the richness of the thighs and adds a refreshing contrast. - Green Beans with Almonds Sautéed
Sauté fresh green beans in olive oil until they are tender-crisp, then sprinkle toasted sliced almonds on top. The crunch and nutty flavor go great with the chicken. - Cornbread and honey butter that are warm
A Southern-style feast is made with a cornbread that is a little sweet and buttery. Spread honey butter on the slices to add a little sweetness that balances the savory spices.
How to keep chicken thighs that have been baked in the oven
If you store these tasty chicken thighs correctly, you can enjoy them long after they’ve come out of the oven. To keep your food as fresh and tasty as possible, follow these tips:
- Put in a container that won’t let air in and store in the fridge.
Put the chicken in a sealed container after it has cooled to room temperature. It will stay juicy and tasty for up to three days in the fridge. - Long-Term Storage: Freeze
Wrap each thigh tightly in plastic wrap, put them in a freezer bag, get rid of any extra air, and freeze for up to three months if you want to keep leftovers for more than a few days. Let it thaw slowly in the fridge before you heat it up again. - Put the sauce and sides in different bowls.
Put sauces and wet sides (like mashed potatoes) in their own containers to keep them from getting soggy. For the best texture, reheat each part according to its needs. - Gently reheat
Put the skin on a wire rack over a baking sheet and heat it up in a 350°F oven for the crispiest skin. Warm it up for 10 to 15 minutes, making sure the inside temperature reaches 165°F. Then enjoy the crunch again.
THE END
Putting this recipe together has been a lot of fun, and I hope you feel confident enough to make the best, crispiest chicken thighs ever. This dish is the perfect mix of simple and impressive. The first bite of the crispy skin and the tender, juicy meat underneath are both amazing. These herb-seasoned thighs will quickly become a regular part of your dinner rotation, no matter how experienced you are in the kitchen. Keep in mind that the magic comes from a quick ten-minute prep, a hot oven, and a mix of spices that are easy to find in your pantry and work together to make layers of savory goodness.
You can print this article or save it for later. You’ll want to have it on hand when you need to make dinner in a hurry on a Wednesday. There is a useful FAQ section below that can help you with any questions or problems you may have (so be sure to check it out!). I’d love to hear how it goes if you try this recipe. Did you change the spices? Change the herbs? What did your family think? Please leave your comments, questions, or feedback below so we can keep this great conversation going! Have fun cooking!