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–+ servings
Close-up of several pieces of baked chicken thighs with crispy, browned skin on a parchment-lined surface.

Bone-In Baked Chicken Thighs (juicy with crispy skin!)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Crispy-skinned bone-in chicken thighs with juicy meat underneath, seasoned with a paprika, garlic, onion, chili, and oregano rub that goes under the skin as well as on top. One sheet pan, five minutes of prep, no broiler needed.

Ingredients

  • 2 tablespoons sweet paprika
  • 1 tablespoon EACH: granulated onion and granulated garlic
  • 1 teaspoon EACH: chili powder, oregano, salt, and pepper
  • 2 tablespoons olive oil
  • 3 lb bone-in chicken thighs, see notes

Instructions 

  • Preheat the oven to 425 degrees Fahrenheit. For easier cleanup, line a baking sheet with parchment paper. In a small bowl, mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper.
    2 tablespoons sweet paprika, 1 tablespoon EACH: granulated onion and granulated garlic, 1 teaspoon EACH: chili powder, oregano, salt, and pepper
    image for recipe instruction: A hand stirs a mixture of red and green dried spices in a white bowl with a spoon on a marble surface, preparing the perfect seasoning for baked chicken thighs.
  • Drizzle olive oil over the chicken thighs. Carefully peel the skin partway off the chicken, season the meat, then replace the skin. Use the remaining seasoning blend to coat all sides of the chicken.
    2 tablespoons olive oil, 3 lb bone-in chicken thighs
    image for recipe instruction: Raw chicken pieces coated with a red spice rub, perfect for making baked chicken thighs, are arranged on a black cutting board, with two hands positioned at the bottom corners.
  • Place the chicken thighs on the baking sheet and bake for 35-45 minutes. Chicken thighs are safe to eat at 165 degrees Fahrenheit, but taste best at 175 degrees Fahrenheit.
    A baking sheet topped with fourteen cooked, seasoned chicken thighs, browned and surrounded by juices on a metal tray.

Notes

Spice blend: If you have a seasoning blend in your pantry that you'd like to use, feel free to substitute it for the listed spices. You'll need about four ½ tablespoons. If your blend doesn't include salt, add 1 teaspoon of salt and pepper. 
Size of thighs: Chicken thighs vary significantly in size, so cooking time varies too. If the thighs you're cooking are very small, check them after 30 minutes. If they're very big, they may need 45 minutes to fully cook. Chicken thighs are pretty forgiving, so if they stay in the oven a few extra minutes, they'll still be juicy.
Store leftovers: If you have any, keep them in the fridge and enjoy throughout the week. First, let them cool to room temperature, then transfer them to a covered container. Pop them in the fridge for up to four days, and when you’re ready to eat them, reheat them in the oven or a microwave. They are also delicious served cold from the fridge or sliced over salad for lunch. You can also freeze them for up to three months.
Serving: 2 chicken thighs, Calories: 313kcal, Carbohydrates: 2g, Protein: 40g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 765mg, Potassium: 534mg, Fiber: 1g, Sugar: 1g, Vitamin A: 195IU, Vitamin C: 6mg, Calcium: 21mg, Iron: 2mg