Crispy Oven-Baked Chicken Thighs
Juicy, skin-on chicken thighs roasted until the skin is crisp and golden.
Equipment
- Oven
- Baking tray
- Aluminum Foil
- Small Bowl
- Kitchen towel
- Pastry Brush
Ingredients
- 4 chicken thighs, skin on
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and set aside.
- In a small bowl, combine the salt, ground pepper, onion powder, paprika, Italian seasoning, and garlic powder to make the spice mix.
- Pat the chicken thighs dry with a kitchen towel.
- Arrange the chicken thighs skin-side up on the prepared baking tray, leaving space between pieces.
- Brush each thigh with olive oil, then sprinkle the spice mix evenly over the skin and rub lightly to coat.
- Bake in the preheated oven for 30–35 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a platter and serve hot.
Notes
- Patting the skin dry helps it crisp up in the oven.
- Use a meat thermometer to ensure doneness.
- Arrange thighs skin-side up for best browning.