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Baked Chicken Thighs

These baked chicken thighs are juicy, tender, and seasoned with a flavorful blend of herbs and spices. Roasted in the oven until perfectly golden, they develop a delicious crust while staying moist inside. This easy high-protein dinner is perfect for busy weeknights and pairs well with almost any side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs (about 1½ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley for garnish
  • Lemon wedges for serving, optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, combine the garlic powder, onion powder, paprika, Italian seasoning, oregano, salt, and black pepper.
  4. Rub the chicken thighs with olive oil, then coat them evenly with the seasoning mixture.
  5. Arrange the chicken thighs in a single layer on the prepared baking sheet or baking dish.
  6. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are lightly browned.
  7. For extra color, broil the chicken for 2 to 3 minutes at the end of cooking, watching carefully to prevent burning.
  8. Remove the chicken from the oven and let it rest for 5 minutes.
  9. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Notes

  • Patting the chicken dry helps it develop a beautiful golden exterior.
  • Avoid overcrowding the baking pan so the chicken roasts instead of steams.
  • Add smoked paprika or cayenne pepper for extra smoky or spicy flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with roasted potatoes, rice, steamed vegetables, mashed potatoes, or a fresh garden salad.