Crispy Juicy Oven-Roasted Chicken Thighs Recipe
These oven-baked chicken thighs come out juicy on the inside with deeply crisped skin on the outside. A simple spice blend delivers bold, savory flavor, making this an easy dinner option that pairs beautifully with vegetables, rice, quinoa, or potatoes.
Print
Pin
Servings: 4
-
Save
Ingredients
-
4 bone-in, skin-on chicken thighs
-
2 teaspoon garlic powder
-
2 teaspoon onion powder
-
1½ teaspoon sea salt
-
¾ teaspoon freshly ground black pepper
-
2 teaspoon smoked paprika
-
½ teaspoon turmeric
-
½ teaspoon dried oregano
-
¼ teaspoon dried thyme
- olive oil or avocado oil
Instructions
-
Preheat the oven to 415°F. Line a baking dish with aluminum foil to make cleanup easier.
-
In a small bowl or jar, mix together the garlic powder, onion powder, salt, pepper, smoked paprika, turmeric, oregano, and thyme.
-
Gently pull the skin away from each chicken thigh, leaving it attached on one side.
-
Arrange the thighs skin-side down in the prepared baking dish. Sprinkle generously with the seasoning mixture, making sure it coats all surfaces.
-
Turn the thighs over. With the skin still pulled back, season the exposed meat well. Fold the skin back into place, drizzle with olive oil, and finish by seasoning the skin with the remaining spice blend.
- Bake for 45 minutes, until the skin is crisp and the chicken is fully cooked.
-
Make sure the chicken is completely thawed before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.