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Crispy Oven Baked Chicken Thighs - Simple, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 tablespoons olive oil (or melted butter)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (regular paprika works too)
  • ½ teaspoon dried thyme or Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
  • Lemon wedges, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the pan: Preheat your oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup and set a wire rack on top. This helps hot air circulate and crisps the skin.
  2. Dry the chicken: Pat the thighs very dry with paper towels. The drier the skin, the crispier the result.
  3. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and red pepper flakes if using.
  4. Oil and season: Rub the thighs with olive oil, then sprinkle the seasoning evenly on both sides. Press gently to help it stick.
  5. Arrange for even cooking: Place the thighs skin-side up on the wire rack, leaving a little space between each piece.
  6. Roast: Bake for 35 to 45 minutes, depending on size. The skin should be deep golden and crisp, and the internal temperature should reach 165°F (74°C) at the thickest part, away from the bone.
  7. Optional broil: For extra crackle, broil on high for 1–3 minutes at the end. Watch closely to prevent burning.
  8. Rest and serve: Let the chicken rest for 5 minutes. Finish with a squeeze of lemon and a sprinkle of parsley if you like.