Description
This Juicy Baked Chicken Thighs recipe delivers crispy, flavorful skin and tender, juicy meat with an easy seasoning blend. Perfect for a simple weeknight dinner or a crowd-pleasing meal, these chicken thighs bake in the oven to perfection and are served with fresh lemon wedges for added brightness.
Ingredients
Scale
Chicken Thighs
- 8 bone-in chicken thighs, with skin on (about 4 pounds/1.8 kg)
Seasoning Mix
- ½ cup (120 ml) olive oil
- 4 teaspoons (24 g) kosher salt
- 2 teaspoons dried Italian seasoning
- 1 teaspoon (1 g) paprika, smoked or sweet
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon onion powder
- 1 teaspoon (1 g) black pepper
Garnish
- 1 tablespoon (1 g) chopped parsley
- 8 lemon wedges
Instructions
- Preheat the Oven: Adjust the oven rack to the middle position and preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil for easier cleanup, place a wire rack on top, and grease it with olive oil or cooking spray to prevent the chicken from sticking.
- Prepare the Pieces: Trim any excess skin and fat from the edges of each chicken thigh. Pat the pieces thoroughly dry using paper towels; this step is essential to achieve perfectly crispy skin during baking.
- Season the Pieces: In a large bowl, combine the olive oil, kosher salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs to the bowl and turn them to coat evenly in the seasoning mixture, ensuring each piece is well covered.
- Bake the Chicken: Arrange the seasoned chicken thighs in a single layer on the prepared wire rack over the baking sheet. Bake for 35 to 40 minutes until the skin is golden brown and crispy. Use a meat thermometer to check for an internal temperature of about 175°F (79°C), which ensures the chicken is juicy and cooked through.
- To Serve: Let the chicken rest for 5 minutes after baking so the juices redistribute evenly. Garnish with fresh chopped parsley and lemon wedges before transferring the chicken to a serving platter. Serve warm and enjoy the vibrant flavors.
Notes
- Drying the chicken skin before baking is critical for crispiness.
- Using a wire rack allows heat circulation, which helps the chicken crisp without sitting in its own fat.
- Adjust seasoning quantities to taste, especially salt and pepper.
- The internal temperature for doneness is slightly higher than typical poultry (175°F) to ensure tenderness in thighs.
- Letting the chicken rest before serving improves juiciness.
