Secret to the best 40-Min Oven Baked Chicken Thighs
Want perfectly juicy chicken? Our simple Oven Baked Chicken Thighs recipe delivers crispy skin and amazing flavor. Learn the easy method now
Ingredients
- 8 bone-in, skin-on chicken thighs about 3.5 lbs total
- 2 tbsp olive oil
- 1.5 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp dried oregano (optional, but recommended)
Instructions
- Preheat your oven to 400°F (200°C). For easier cleanup, line a large baking sheet with parchment paper or aluminum foil.
- Thoroughly pat the chicken thighs dry on all sides using paper towels. This crucial step helps achieve wonderfully crispy skin.
- In a large mixing bowl, combine the chicken thighs with the olive oil, sea salt, black pepper, garlic powder, smoked paprika, and dried oregano. Toss everything together until each piece of chicken is evenly coated with the seasoning.
- Arrange the seasoned chicken thighs skin-side up in a single layer on the prepared baking sheet. Ensure there is some space between each thigh to allow for proper air circulation, which is key for crispy skin.
- Bake for 30 minutes at 400°F (200°C). Then, increase the oven temperature to 425°F (220°C) and continue to bake for an additional 10-15 minutes, or until the internal temperature of the thickest part of the thigh reaches 175°F (80°C) when checked with a meat thermometer, and the skin is golden brown and delightfully crispy.
- Once baked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly moist and flavorful.
Notes
For an extra kick, add a pinch of cayenne pepper to the spice rub. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also vary the herbs – rosemary or thyme work wonderfully with chicken. Always ensure chicken reaches a safe internal temperature of 175°F (80°C).
