Description
Perfectly crispy on the outside, juicy on the inside baked chicken thighs seasoned with a flavorful herb and spice blend. This easy recipe delivers restaurant-quality results with minimal effort – perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
- 8 bone-in chicken thighs, with skin on (about 4 pounds/1.8 kg)
- 1/2 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
- 1 tablespoon (1 g) chopped parsley
- 8 lemon wedges
Instructions
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 425°F (218°C). Line a rimmed baking sheet with foil. Place a wire rack on top, and grease with olive oil or cooking spray to prevent sticking.
- Prepare the Pieces – Trim off any excess skin and fat from the edges of the chicken. Thoroughly dry each piece with a paper towel to remove moisture from the surface. This step is crucial for achieving crispy skin.
- Season the Pieces – In a large bowl, combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper. Add the chicken to the seasoning mix. Turn to coat evenly, making sure each piece is well covered with the flavorful mixture.
- Bake the Chicken – Evenly space the pieces on the prepared baking sheet. Bake until the skin is golden brown and crispy, about 35 to 40 minutes. The internal temperature should reach about 175°F (79°C) on a meat thermometer to ensure doneness while maintaining juiciness.
- To Serve – Allow the chicken to rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with fresh chopped parsley and lemon wedges, then transfer to a serving platter.
Notes
- For even crispier skin, at the end of baking, broil until the skin is extra crispy. Check every minute to ensure that the skin does not burn!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat, cover and warm in the microwave on high setting in 15 to 30-second increments until hot. For crispier reheated skin, use a toaster oven or air fryer.
- If you don’t have a wire rack, you can bake directly on the baking sheet, but check a few minutes earlier for doneness, as the pan will be hotter.
- For a healthier option, you can remove the skin after cooking to reduce fat content while still enjoying the flavor.
- This recipe works well with boneless thighs too, but reduce cooking time to about 25-30 minutes.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350kcal
- Sugar: 0g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg
