Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup and place a wire rack on top (optional for extra crispiness).
Pat dry the chicken thighs with paper towels—this helps the skin crisp up in the oven.
Coat the chicken with olive oil, then sprinkle evenly with salt, garlic powder, paprika, black pepper, and optional herbs. Rub the seasoning into the meat for even coverage.
Arrange the thighs skin-side up on the baking rack or tray, leaving space between each piece.
Bake for 35–45 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
Rest for 5 minutes before serving to let the juices redistribute.
Serving and Storage Tips:
Serving: These chicken thighs pair well with mashed potatoes, roasted vegetables, rice pilaf, or a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes to maintain crispiness.
Freezing: Freeze cooled chicken thighs for up to 2 months. Thaw in the fridge overnight before reheating.
Variations:
Add a splash of lemon juice or a sprinkle of lemon zest before baking for a fresh, citrusy twist.
Use a BBQ spice rub instead of the listed seasonings for a smoky, grilled flavor.
Swap olive oil for melted butter for a richer finish.
FAQ:
Q: Can I use boneless, skinless thighs?
A: Yes, but reduce baking time to 25–30 minutes, and note that the skin won’t crisp since it’s removed.
Q: How do I know when the chicken is done?
A: Use a meat thermometer—the internal temperature should reach 165°F (74°C).
Q: Can I marinate the chicken ahead of time?
A: Absolutely! Marinate with the seasoning and olive oil for up to 24 hours in the fridge for even more flavor.
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