Entrée: United States – Baked Chicken Thighs

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 10 min

Total 1 hr 5 min

Ingredients

6 bone-in, skin-on chicken thighs (about 2 to 2 1 / 2 lb / 900 g to 1.1 kg)
1 tbsp (15 ml) olive oil
1 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp paprika (sweet or smoked)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or Italian seasoning
Lemon wedges, for serving (optional)
Chopped fresh parsley, for serving (optional)

Instructions

Preheat oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top, or lightly oil the pan if not using a rack.
Pat the chicken thighs very dry with paper towels. Dry skin is key to crispiness.
In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and thyme. Add the olive oil and stir to form a loose paste.
Rub the seasoning paste all over the thighs, lifting the skin gently to season some of the meat underneath while keeping the skin attached. Place thighs skin-side up on the prepared pan, spaced apart.
Bake until the skin is browned and crisp and the internal temperature in the thickest part (near but not touching bone) reaches at least 165°F (74°C), about 35 to 45 minutes depending on size. For the most tender thighs, aim for 175°F to 185°F (79°C to 85°C).
If you want extra crisp skin, broil on high for 1 to 3 minutes, watching closely to avoid burning.
Rest the chicken 5 to 10 minutes. Serve with lemon wedges and a sprinkle of parsley, if using.