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Why Make This Recipe

Easy Baked Chicken Thighs are a delightful weeknight dinner option. They require minimal prep work and use simple ingredients that you may already have at home. The chicken turns out juicy and flavorful, with crispy skin that is hard to resist. Plus, this recipe offers versatility; you can serve it in various ways or adapt it to your taste preferences.

How to Make Easy Baked Chicken Thighs

Ingredients:

8 pieces Chicken thighs (Bone-in, skin-on for maximum flavor)
2 tablespoons Olive oil (For coating and moisture)
1 teaspoon Garlic powder (Adds savory depth)
1 teaspoon Onion powder (For sweet, aromatic base)
1 teaspoon Paprika (Provides color and mild sweetness)
1/2 teaspoon Dried thyme (Earthy, herbaceous notes)
1/2 teaspoon Dried rosemary (Pine-like aroma, pairs perfectly)
1 teaspoon Salt (Enhances all flavors)
1/2 teaspoon Black pepper (Adds subtle heat and complexity)
1/2 teaspoon Smoked paprika (Optional but adds smoky depth)

Directions:

Pat the chicken thighs completely dry with paper towels, inside and out. This step is crucial for achieving crispy skin—moisture is the enemy.
Drizzle olive oil over each thigh and rub thoroughly, getting under the skin where possible.
Mix all spices (garlic powder, onion powder, paprika, thyme, rosemary, salt, pepper, smoked paprika) in a small bowl. Sprinkle evenly over both sides of the thighs, pressing gently to help spices adhere. Don’t be shy—bold seasoning creates bold flavor.
Place seasoned thighs skin-side up on a rimmed baking sheet lined with parchment paper. Leave adequate space between each piece—crowding causes steaming instead of roasting, preventing that coveted crispy skin.
Preheat oven to 425°F. Place baking sheet on middle rack and roast for 35-40 minutes until internal temperature reaches 165°F. The skin should be gorgeously golden brown, and juices should run completely clear. Resist opening the oven door frequently—each peek releases heat.
Let chicken rest for 5 minutes after removing from oven. This allows juices to redistribute throughout the meat, ensuring every bite is perfectly moist and tender. Serve immediately while skin is still crispy.

How to Serve Easy Baked Chicken Thighs

These chicken thighs can be served in many ways. Enjoy them with a side of roasted vegetables, mashed potatoes, or a fresh salad. They also taste great in wraps or tacos for a quick lunch the next day.

How to Store Easy Baked Chicken Thighs

If you have leftovers, let the chicken cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked thighs for up to 3 months. Ensure they are well-wrapped to prevent freezer burn.

Tips to Make Easy Baked Chicken Thighs

For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight before baking.
Use a meat thermometer to check for doneness.
If you want even crispier skin, broil the chicken for another 2-3 minutes after roasting but watch closely to avoid burning.

Variation

Feel free to experiment with different spices or marinades according to your preference. You can add lemon pepper, Italian seasoning, or even a dash of hot sauce to spice things up.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, you can use boneless chicken thighs. Just reduce the cooking time since boneless thighs cook faster.

What should I do if I don’t have smoked paprika?

If you don’t have smoked paprika, regular paprika works just fine. You can add a touch of liquid smoke to replicate the flavor.

Can I bake chicken thighs with skin removed?

Absolutely! Just keep in mind that without the skin, you may lose some of the crispiness. Adjust your cooking time to ensure the chicken is cooked through.