Baked Chicken Thighs

These baked chicken thighs are seasoned with garlic powder, paprika, and Italian seasoning, then roasted until the skin is crispy and the meat stays juicy. This easy baked chicken thighs recipe uses simple pantry ingredients and is perfect for a quick family dinner or meal prep.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 35

Total Time 40

Ingredients

Instructions

Pat 6 bone-in skin-on chicken thighs dry with paper towels and place them in a large bowl.
Add 2 tbsp extra virgin olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp Italian seasoning. Rub the seasoning mixture all over the chicken until evenly coated. Marinate for 30 minutes.
Arrange the seasoned chicken thighs in a baking dish, leaving a little space between each piece.
Bake in an oven at 400°F / 200°C (375°F convection / 190°C fan) for 30–35 minutes, until the chicken is cooked through and the skin is golden.
For extra crispy skin, broil for 2–3 minutes at the end of cooking.
Let the chicken rest for 5 minutes before serving.

Notes

Pat the Chicken Dry: Removing excess moisture helps the skin become crispier as it bakes. I always take a minute to pat the chicken dry before adding the seasoning.

Give the Chicken Space: I like to leave a little room between each thigh in the baking dish so the hot air can circulate properly and roast the chicken evenly.

Use the Broiler Carefully: For extra crispy skin, I often finish the chicken under the broiler for a couple of minutes, but it can brown quickly, so keep a close eye on it.

Rest Before Serving: Letting the chicken rest for a few minutes after baking helps keep the juices in the meat. I find the texture is much better when I don't skip this step.

Store Leftovers Properly: Leftover baked chicken thighs keep well in the refrigerator for up to 4 days in an airtight container. I usually reheat them in the oven or air fryer to help maintain the crispy skin.

Nutrition