Oven Baked Chicken Thighs

Oven baked chicken thighs with crackly, lacquered skin and a juicy interior, cooked bone-in on a wire rack for maximum crisp. Season simply with garlic powder, smoked paprika, and Italian seasoning, then finish with a 5-minute rest for cleaner slices.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

4 bone-in skin-on chicken thighs Use 4 to 6 for the best crisp; pat fully dry for traction on the skin.

Seasoning

2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
0.5 tsp salt
0.25 tsp black pepper

Serving

1 Fresh parsley and lemon wedges for serving Chop parsley and serve with lemon wedges.

Equipment

1 sheet pan
1 wire rack

Method

Prep and season

Preheat oven to 425F. Pat chicken thighs completely dry with paper towels to ensure crisp skin.
Brush both sides of the chicken with olive oil. Coat evenly so seasoning adheres well.
Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper. Rub all over the chicken, including under the skin.

Bake

Place chicken skin-side up on a wire rack set inside a rimmed baking sheet. Arrange in a single layer so air circulates for crisping.
Bake for 35-40 minutes at 425F until skin is deeply golden and crispy. Bake until internal temperature reaches 165F.

Rest and serve

Rest chicken for 5 minutes before serving. The juices settle as the skin stays crackly, then top with fresh parsley and serve with lemon wedges.

Notes

Pro tip: thoroughly dry the chicken before oiling—this is what drives the crackly, golden skin. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 425F oven to re-crisp, about 10-15 minutes. Freezing is not recommended for best skin texture. If you want a lower-sodium version, reduce the salt to 1/4 tsp and taste the seasoning mix.