Description
This Baked Chicken Thighs recipe offers tender, juicy chicken with irresistibly crispy skin, baked to perfection with a flavorful blend of garlic, onion, paprika, and thyme. Easy to prepare and perfect for a comforting family meal, these chicken thighs deliver delicious taste and texture with minimal effort.
Ingredients
Scale
Chicken
- 4 pieces bone-in, skin-on chicken thighs
Seasoning Mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Baking at this high temperature is essential for achieving a beautifully crispy chicken skin.
- Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Removing excess moisture ensures a crisp finish on the skin after baking.
- Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this seasoning mixture evenly over each thigh, making sure every part is well-coated for maximum flavor.
- Arrange on a Baking Sheet: Line a baking sheet with parchment paper. Place the chicken thighs skin-side up on the sheet. This setup prevents sticking and makes cleanup easier.
- Roast the Chicken: Bake the seasoned chicken for 45–50 minutes, or until the internal temperature reaches 165°F (75°C). For an extra crispy finish, broil the thighs for the last 3–5 minutes of cooking time, watching closely to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5–10 minutes. Resting allows juices to redistribute, keeping every bite moist and tender. Serve and enjoy!
Notes
- Patting the chicken dry is crucial for crispy skin.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Broiling at the end enhances crispiness but monitor closely to prevent burning.
- Letting the chicken rest after baking helps keep it juicy.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
