Description
Bone-in, skin-on chicken thighs baked to golden perfection with a crispy skin and juicy meat, seasoned with pantry spices for a delicious weeknight dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5–2 pounds total)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place a rack in the middle position.
- Pat the chicken thighs very dry with paper towels. Arrange them skin-side up in a rimmed sheet pan or shallow baking dish so pieces aren’t touching.
- Drizzle the olive oil evenly over the thighs and rub it into the skin and sides.
- In a small bowl, mix the garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Sprinkle and rub the spice blend over the skin and sides of each thigh until evenly coated.
- Roast in the preheated oven for 35–40 minutes. Check the darkest spots of the skin; they should be deep golden and the internal temperature should reach 165°F (75°C) at the thickest part without touching bone.
- For extra crispness, switch the oven to broil and broil for 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let the thighs rest for 5 minutes before serving.
Notes
For a smokier kick, use smoked sea salt or a pinch of chipotle powder. If using boneless thighs, they will cook faster. Always verify the internal temperature with a thermometer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American