Description
Bone-in chicken thighs roasted in a hot oven until the skin turns golden and crisp and the meat underneath stays juicy and tender. Six pantry seasonings and about ten minutes of prep is all it takes.
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. Trim any skin wrapped around the underside and snip off loose fat.
- 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 uncovered 35 to 45 minutes, until the skin is crisp and the thickest part registers at 185°F (165° is safe, but 185°-195° is more ideal for thighs and legs).
- Rest 5 to 10 minutes before serving. Garnish with fresh parsley and serve.
Notes
- Dry skin is everything. Pat the thighs completely dry before oiling. Wet skin steams instead of crisping.
- Don’t cover the pan. Foil or a lid traps moisture and leaves the skin soft and pale.
- Give them room. Crowded pieces trap steam between them. Space the thighs out so air can circulate.
- 165°F is the minimum, not the goal. Dark meat gets more tender in the 175°F to 180°F range rather than drier. Worth trying if you want them a little more fall-apart.
- Kosher salt vs table salt. The teaspoon here assumes kosher. If you’re using table salt, cut back to about three-quarters of a teaspoon.
- No rack works fine. Roast right on the foil. Only the bottom skin comes out softer.
- Skin still not crisp? Broil on the top rack for 2 to 3 minutes and watch it closely.
- Boneless skinless swap. Roughly 20 to 25 minutes at 400°F. Same seasoning, no crispy skin.
- Storage. Airtight container in the refrigerator up to 3 days, or frozen up to 3 months.
- Reheating. 375°F oven for 10 to 15 minutes, or air fry at 350°F for 5 to 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American