Baked Chicken Thighs
Deliciously seasoned chicken thighs with crispy skin and juicy meat. The perfect blend of herbs and spices creates a flavorful crust while high-temperature baking ensures a perfect texture.
Ingredients
- 6 skin-on chicken thighs
- 2 tablespoons olive oil
Homemade Rub
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
Store-Bought Rub: 2-3 tablespoons total
Instructions
- Set oven to 425°F (218°C)
- Make the Rub (if using homemade): Combine all spice rub ingredients in a small bowl and mix well
- Measure the Rub: Use about 1-1½ teaspoons of rub per chicken thigh
- Total rub needed: 2-3 tablespoons for 6 thighs
- Pat chicken thighs dry with paper towels. Brush each thigh with olive oil
- Sprinkle and pat rub onto both sides of each chicken thigh, ensuring even coverage
- Place chicken thighs skin-side up in a baking dish or on a baking sheet
- Bake for 35-40 minutes or to an internal temperature of 165°F minimum — but for the best texture, pull them at 175–180°F. Thighs can handle the higher temperature without drying out, unlike breast meat, and the connective tissue breaks down more fully which makes them noticeably more tender.
- Let chicken rest for 5-10 minutes before serving
Notes
Use approximately 1-1½ teaspoons per thigh Gently pat the rub into the chicken to help it adhere Ensure complete coverage for maximum flavor
For extra crispy skin, place under broiler for 1-2 minutes at the end of cooking Different store-bought rubs may contain varying amounts of salt; adjust additional salt accordingly Check doneness with a meat thermometer inserted into the thickest part of the thigh