Baked Chicken Thighs
Bone-in, skin-on chicken thighs seasoned with smoked paprika, garlic powder, and Italian seasoning, then baked uncovered and briefly broiled. Serve with the savory pan juices and a little chopped parsley.
Ingredients
- 6 bone-in, skin-on chicken thighs approximately 2 lb / 1 kg total
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- Chopped fresh parsley for garnish, optional
Instructions
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels and place them in a large bowl.
- Add 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Rub the mixture evenly over the chicken. Cover and refrigerate for 30 minutes.
- Toward the end of marinating, preheat the convection/fan oven to 190 °C. Arrange the chicken skin-side up in a broiler-safe baking dish, leaving space between the pieces.
- Bake uncovered for 30–35 minutes, checking from 30 minutes. Insert a meat thermometer into the thickest part of each thigh without touching the bone; the chicken must reach at least 74 °C. Continue baking any pieces that need longer.
- Finish under the broiler for 2–3 minutes, watching closely, until the skin is more deeply golden. The approximate 35-minute cooking allowance includes this finish; larger pieces may take longer.
- Let the chicken rest for 5 minutes. Garnish with chopped parsley, if using, and serve with the pan juices.
Notes
Chicken size: The timing is based on six thighs weighing approximately 1 kg altogether. Use the internal temperature to judge doneness when the pieces vary in size.
Broiler-safe dish: Check that the baking dish is suitable for broiling. Watch the skin closely during the final minutes, as the seasoning can darken quickly.
Serving the pan juices: Spoon the juices around the chicken rather than over the skin to help preserve its crisp finish.
Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer until the chicken reaches 165°F (74°C).
Nutrition
Calories: 542kcal | Carbohydrates: 2g | Protein: 35g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 749mg | Potassium: 474mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 2mg
