Description:
These Baked Chicken Thighs are tender, flavorful, and have irresistibly crispy skin. Perfect for a quick weeknight meal or a Sunday dinner, this classic dish pairs beautifully with mashed potatoes, rice, or roasted veggies.
Ingredients
Main Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2½ lbs / 1.1 kg)
- 2 tbsp olive oil (or melted butter)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme (or rosemary)
- ½ tsp chili flakes (optional for spice)
- Lemon wedges and fresh parsley (for serving)
Instructions
- Preheat the Oven:
Set oven to 425°F (220°C). Line a baking tray with foil or parchment paper and place a wire rack on top (optional for extra crispiness). - Prepare the Chicken:
Pat chicken thighs dry with paper towels — this helps the skin get crispy.
Place them in a large bowl. - Season:
Drizzle olive oil over the chicken.
Add salt, pepper, paprika, garlic powder, onion powder, thyme, and chili flakes.
Rub everything evenly to coat all sides. - Bake:
Arrange chicken thighs skin side up on the prepared tray.
Bake for 35–45 minutes, or until internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp. - Rest and Serve:
Let rest for 5 minutes before serving.
Garnish with lemon wedges and parsley for a fresh touch.
Optional Glaze (for extra flavor):
Mix together:
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
Brush over the thighs in the last 10 minutes of baking for a sticky, caramelized finish.
Serving Suggestions:
- Serve with roasted potatoes, rice pilaf, sautéed greens, or steamed vegetables.
- Great with gravy or garlic butter sauce.