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