Oven Baked Chicken Thighs
Juicy bone in chicken thighs with crisp skin and a garlic and paprika spice coating, baked on a hot pan.
Equipment
- Rimmed Baking Sheet
- Aluminum foil
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- 2 lb bone in, skin on chicken thighs about 6 pieces, patted dry
- 1 tbsp unsalted butter cut into small pieces
Instructions
Cooking
- Preheat. Put a foil lined rimmed sheet pan in the oven and heat to 400 degrees F.
- Season. Stir the oil with all the spices into a paste and rub it over the dried thighs, including under the skin.
- Bake. Place the thighs skin side up on the hot pan, dot with butter, and bake 20 minutes. Baste, bake 10 minutes, then baste again.
- Finish. Bake 10 to 15 minutes more until the thickest thigh reaches 165 degrees F. Rest 5 minutes before serving.
Notes
Substitutions: Use boneless thighs and cut the bake to 25 to 30 minutes total.
Tips: Pat the thighs dry and use a thermometer.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze for up to 3 months.