These Oven-Roasted Chicken Thighs are beyond flavorful with a crispy skin on the outside and tender, juicy meat on the inside. We use just a few simple ingredients and a little prep to get things started, and then let the oven do all the work. A simple meal when you need it!
Crispy Baked Chicken Thighs
Chicken thighs are the best part of the chicken. There, I said it. Its dark meat has just the right amount of fat to stay juicy and tender. And that skin… oh my goodness! Cooking at a higher temperature and evenly spreading olive oil on the skin creates a golden-brown, crispy finish.
I love recipes that are simple, and this oven-roasted chicken thighs recipe is one of the easiest. Besides mixing a few seasonings, the only prep we need to do is chop the fresh parsley and coat the chicken with olive oil. From there, it’s straight into the oven!
Ingredients
- Bone-in, skin-on chicken thighs: Unlike chicken breasts, thighs can be cooked over the recommended internal temperature of 165°F, and still come out juicy and tender.
- Olive oil: To help crisp up the chicken skin and add flavor.
- Seasoning mix: You’ll need a mix of paprika, garlic powder, onion powder, kosher salt, dried parsley, and black pepper to enhance that natural chicken flavor.
- Fresh parsley: Such a wonderful, vibrant herb that lends its flavor perfectly to chicken.
Preparation
Heat the oven to 425°F and line a sheet pan with foil, setting a rack on top.
Pat the chicken thighs dry with paper towels. This will help the oil and seasonings crisp the skin. If the skin is wet, it will steam instead. Drizzle the olive oil over the thighs and rub to coat evenly.
In a bowl, mix the paprika, garlic powder, onion powder, salt, pepper, and dried parsley. Sprinkle over the chicken and rub to coat.
Pro Tip
Chicken thighs often have skin wrapped around the bottom or additional fat. Take a minute to trim these off – it’ll make a big difference!
Cooking
Next, arrange the thighs skin-side up with space between pieces. Roast 35–45 minutes, until the skin is crisp and the thickest part registers at least 165°F with a meat thermometer.
That skin will really start to crisp and turn golden in the final minutes of cooking.
Serving
Let the chicken thighs rest in the dish for about 5–10 minutes before serving. This is important. It gives the natural juices a chance to redistribute throughout the meat.
Garnish with fresh parsley and serve with a side of greens. Enjoy!
Great Sides for Your Oven-Roasted Chicken Thighs
Roasted chicken thighs can be served with just about anything. I like to enjoy them with greens like my Easy Stovetop Sautéed Green Beans or Best Damn Air Fryer Brussels Sprouts for something tasty and good for you.
Rice is also an excellent side dish! Our Instant Pot Brown Rice and Instant Pot Rice Pilaf are both simple to make and pair perfectly with chicken thighs.
Storage & Reheating
Store cooked chicken thighs in an airtight container in the refrigerator for up to 3 days. For the best reheating, place on a baking sheet and bake at 375°F for 10-15 minutes. An air fryer works well too! Use the air fry setting at 350°F for 5-8 minutes.
PrintRecipe
Best Damn Oven Roasted Chicken Thighs
- Total Time: 45-55 minutes
- Yield: 6 servings
Description
These oven-roasted chicken thighs are seasoned with spices and fresh parsley for lots of yummy flavor. The outside gets golden and crispy while the inside is very juicy, tender, and so delicious!
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- ½ tsp black pepper
- Fresh parsley to garnish
Instructions
- Heat the oven to 425°F. Line a sheet pan with foil and set a rack on top.
- Pat the chicken thighs dry with paper towels.
- Drizzle the olive oil over the thighs and rub to coat evenly.
- In a bowl, mix the paprika, garlic powder, onion powder, salt, pepper, and dried parsley. Sprinkle over the chicken and rub to coat.
- Arrange the thighs skin-side up with space between pieces. Roast 35–45 minutes, until the skin is crisp and the thickest part registers at least 165°F.
- Rest 5–10 minutes before serving. Garnish with fresh parsley and serve with a side of greens.
Notes
Store cooked chicken thighs in an airtight container in the refrigerator for up to 3 days. For the best reheating, place on a baking sheet and bake at 375°F for 10-15 minutes. An air fryer works well too! Use the air fry setting at 350°F for 5-8 minutes.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Michelle says
Very good, herbs were great. The only thing I wish you would have added the total fat grams. I
Alice Merchant says
simple easy with little red potatoes and a little chicken stock was delicious. will make again.
Elo says
Hello!
I rarely leave comments, but I had to for this recipe! I am not a fan of rosemary, but I love the addition in this recipe, yum!
Lisa says
These were delicious! Roasted the thighs on a bed of Swiss chard. Loved the combination of spices. Total winner!
Sue Turcsany says
I made these with bone-in skin on chicken thighs. Chicken was very tender and juicy but I don’t like to eat the skin. As the flavor is mostly on the skin when I removed it
the chicken lost a lot of the flavor as all of it was on the discarded chicken skin. Does this recipe work if you remove the skin and put the spices directly on the chicken but will the chicken get dry and rubbery doing it this way. I know that with the skin on as the chicken bakes the layer of fat bastes the chicken as it cooks. What’s your solution?
Holly Price says
I tried it with Hungarian Hot Paprika and it was delicious, thanks for the recipe.
Lise Gray says
hi.. there, I made this recipe today, but with drumsticks. Used Fresh Rosemary, and crushed into a mortar and pestle , I always grow fresh herbs in the summer and dry them, them and store them in containers. thank you for sharing, next time will be on thighs… 😉
Julia Ashfield says
The chicken thigh recipe works brilliantly in an air fryer as well, I just decreased the cooking time by 5 minutes. Thank you for your fab recipes, I have a desk top folder dedicated to them 🙂
Melissa C. says
I made this last night and it was very flavorful and delicious! I doubled the recipe for a family size pack of thighs and used olive oil. Very simple , thank you for sharing this recipe, it’s a keeper!
Marlene Norton says
In looking for another way to prepare chicken thighs, I found this. It’s easier, faster and tastier than anything else I’ve made.