Baked Chicken Thighs

Crispy, golden-brown chicken thighs seasoned with a fragrant spice rub and roasted to juicy perfection. Perfect for an effortless weeknight dinner or ...

4 servings
American Cuisine
🟡Intermediate★★★☆☆
May 29, 2025
33 views

Ingredients

🥩

6 pieces

Chicken Thighs

bone-in, skin-on, excess fat trimmed

🍎

1 piece

Lemon

cut into wedges for serving

🫒

2 tablespoons

Olive Oil

🌶️

4 sprigs

Fresh Thyme Sprigs

for garnish and flavor

🌶️

1 teaspoon

Kosher Salt

🥬

1/2 teaspoon

Freshly Ground Black Pepper

🥬

1/2 teaspoon

Garlic Powder

🥬

1/2 teaspoon

Onion Powder

🌶️

1 teaspoon

Paprika

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Preheat the oven to 425°F (218°C) with a rack set in the center to ensure even heat circulation and maximum crispiness.
Step 2
Pat the Chicken Thighs thoroughly dry with paper towels to remove surface moisture; this step is essential for achieving a crackling, golden skin.
Step 3
In a small bowl, whisk together Olive Oil, Kosher Salt, Freshly Ground Black Pepper, Paprika, Garlic Powder, and Onion Powder until they form a smooth paste; the oil helps the spices adhere and promotes browning.
Step 4
Arrange the Chicken Thighs skin-side up on a rimmed baking sheet (ideally fitted with a wire rack) and rub each piece evenly with the spice paste, making sure to coat under the edges of the skin.
Step 5
Tuck Fresh Thyme Sprigs beneath and around the Chicken Thighs to release aromatic oils during roasting; the heat will draw flavor into the meat.
Step 6
Roast in the preheated oven until the skin is a deep golden brown and juices run clear when pierced, approximately 35–40 minutes. Check that the internal temperature in the thickest part (avoiding bone) reads 165°F (74°C) on an instant-read thermometer.
Step 7
If the skin isn’t quite crisp enough after 35 minutes, switch the oven to broil on high for 2–3 minutes, watching closely so the paprika doesn’t burn; you want bubbling, caramelized edges.
Step 8
Remove the Chicken Thighs from the oven and transfer to a wire rack or warm platter. Let rest for 5 minutes to allow juices to redistribute evenly, ensuring tender, juicy meat.
Step 9
Just before serving, squeeze Lemon wedges over the Chicken Thighs for a bright counterpoint to the rich skin, and garnish with reserved Fresh Thyme Sprigs for a fresh, herbaceous finish.

✨Chef's Tips

  • ★Season Chicken Thighs up to 24 hours in advance and refrigerate uncovered on a tray; this dry-brine method intensifies flavor and produces extra-crisp skin. Bring to room temperature 30 minutes before roasting.
  • ★Using a wire rack on the baking sheet promotes airflow under the Chicken Thighs, preventing steaming and encouraging uniform browning. If you don’t have a rack, rotate the pan halfway through cooking.
  • ★Insert an instant-read thermometer into the thickest part of a thigh without touching bone; pulling at exactly 165°F (74°C) yields safe, juicy meat. Carryover cooking during rest will raise the temperature by a couple degrees.
  • ★For restaurant-style presentation, serve Chicken Thighs atop creamy polenta or a bed of sautéed greens. Drizzle any clear pan juices around the plate and garnish with Lemon wedges and Fresh Thyme Sprigs for a professional finish.
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