Oven Baked Chicken Thighs Recipe (2024)

• QUICK AND EASY: Whisk seasonings together, pat onto chicken and bake!
• CRISPY: A drizzle of olive oil, a pinch of baking powder and a baking rack help create a crispy crust of flavor.
• JUICY: Bone-in-chicken thighs, insulated by skin, are the juiciest chicken around when cooked perfectly (thanks to my tips)!
• FLAVORFUL: The baked chicken thighs are stand-alone scrumptious!
• PANTRY FRIENDLY. Stock chicken thighs in your freezer to whip this recipe up at a moment’s notice!

• Chicken: Bone-in chicken thighs are ideal for this recipe because they are deeply flavorful, juicy, difficult to overcook and the bone keeps them extra tender. The skin traps in the moisture and provides excellent grip for the seasonings to stick to and bakes up crispy!
• Olive oil: Just a drizzle helps insulate the chicken, crisp up the skin and “glue” the seasonings in place.
• Baking powder:This magic ingredient aids in moisture absorption and promotes browning and crispiness. I promise you won’t be able to taste it!
• Brown sugar: The hint of sweetness balances the robust seasonings.
• Seasonings: A blend of paprika, garlic powder, chili powder, onion powder, dried oregano, dried basil, dried thyme, salt and pepper create a crust of aromatic, earthy, herbaceous YUM!

• Paprika substitute: substitute with smoked paprika for a smokier, more Cajun flavoring.
• Chili powder: may be omitted completely, swapped with ancho chili powder, ½ teaspoon chipotle chili pepper or a pinch of cayenne.
• Dried oregano substitute: substitute with an equal amount of dried rosemary (slightly crush by hand).
• Add ground coriander: it’s mild, slightly sweet, with hints of citrus.
• Add ground mustard: for pungent, slightly spicy, tangy notes.
• Add heat: Add cayenne pepper or chipotle chili pepper.
• Use your favorite spice mix: Choose from any store-bought or homemade spice mix such as blackening seasoning, Cajun, Italian, Tex-Mex, Montreal, etc.

• 1. Prep pan: Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup. Top a baking sheet with baking rack and lightly spray with nonstick cooking spray.
• 2. Bring to room temperature: Remove the chicken thighs from their packaging and squeeze them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and let them rest for 20 minutes to come to room temperature.

• 3. Make spice rub: Meanwhile, mix the seasonings together in a medium bowl.

• 4. Add olive oil: After 20 minutes, drizzle chicken thighs lightly with olive oil, then rub the oil all over of each thigh (top and bottom).

• 5. Add rub: Sprinkle half of the rub over the chicken and pat in (don’t rub or it will clump). Flip the chicken so it’s skin-side up, sprinkle with remaining spice rub and pat in.

• 6. Bake chicken: Roast chicken thighs without flipping until cooked through and the skin is crispy.

• Use uniform chicken. Try and select evenly sized chicken thighs so they finish cooking at the same time.
• Don’t rinse the chicken. The FDA cautions against rinsing chicken as this can spread bacterial. Additionally, this will water log the skin so it won’t become crispy.
• Pat the chicken dry. Pick up each chicken thigh and squeeze it in between paper towels to remove all excess moisture. The drier the skin, the crispier the chicken!
• Let the chicken come to room temperature. Room temperature protein is juicier and cooks more evenly because it takes less time to cook, so less moisture is released while cooking. It also relaxes the cold muscle fibers so they release natural moisture while resting, which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).
• Roast on a rack. This allows circulation around the chicken for even browning and dries out the skin for that coveted crispy crust.
• Pat the spices in. Avoid rubbing the seasoning because this causes clumps, and unevenly seasoned areas. Instead, pat the spices so they stick to the chicken.
• Use a meat thermometer. Always use a meat thermometer to check for doneness so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time! This one is my fav.
• Check individual temperatures. If the chicken thighs are different sizes, check the smaller thighs for doneness first. You may need to remove the thighs from the oven at different times.

• Potatoes: Garlic Mashed Potatoes, Twice Baked Potato recipe, Potatoes Au Gratin, Parmesan Crusted Potatoes or Butter Potatoes.
• Vegetables: Roasted Green Beans, Roasted Butternut Squash, Roasted Brussels Sprouts, or Honey Roasted Carrots.
• Salads: Caesar Salad, Apple Salad, Pear Salad, Strawberry Spinach Salad, and Green Bean Salad.
• Homemade Dinner Rolls or Cornbread for the win!

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