Oven Baked Chicken Thighs
These oven baked chicken thighs are juicy, flavorful, and finished with crispy skin using simple pantry spices. An easy, reliable dinner for busy nights.
Equipment
- Rimmed Baking Sheet
- Aluminum foil
- Mixing bowl
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs 6–8 pieces, patted dry
- 1 tablespoon butter diced
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and place it in the oven while it heats.
- In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper until a paste forms.
- Add chicken thighs to the bowl and toss to coat. Remove each thigh and rub seasoning into the skin.
- Carefully place chicken thighs skin-side up on the hot pan. Dot with diced butter.
- Bake for 20 minutes. Remove from oven and baste chicken with pan juices.
- Return to oven and bake for 10 more minutes. Baste again, then bake an additional 5–15 minutes until internal temperature reaches 165°F.
Notes
For crispier skin, avoid overcrowding the pan and always start with dry chicken thighs.
