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Baked Chicken Thighs

Baked chicken thighs with crackly, golden skin and deeply juicy meat, cooked on a rack at high oven heat until the center hits 165°F. This simple baked chicken method uses a basic seasoning rub and a short rest for tender, flavorful results.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs; aim for similar size so they finish at the same time.
Seasoning and garnish
  • 2 tbsp olive oil Rub all over for crisping and flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried Italian herbs
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 lemon wedges Serve on the side to brighten the meat.
  • 1 fresh parsley Serve chopped or whole for a fresh finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 425°F and pat the chicken thighs completely dry with paper towels for crisp skin.
  2. Rub both sides of the chicken with olive oil, then mix the garlic powder, onion powder, paprika, dried Italian herbs, salt, and black pepper and rub all over including under the skin for even seasoning.
Bake
  1. Place the thighs skin-side up on a rack set over a baking sheet so heat circulates and the skin can crackle.
  2. Bake 35–40 minutes at 425°F until deeply golden, with internal temperature reaching 165°F in the thickest part for juicy, fully cooked meat.
Rest and serve
  1. Rest the chicken for 5 minutes to let juices settle, then serve with lemon wedges and fresh parsley.

Notes

For the crispiest oven chicken skin, dry the thighs thoroughly and avoid crowding so the rack can circulate heat. Store leftovers in a sealed container in the refrigerator for up to 3–4 days; reheat at 400°F until hot. Freezing is not recommended for best skin texture. For a lower-sodium option, reduce the added salt slightly and rely on the herbs and spices for flavor.