baked chicken thighs

These baked chicken thighs are deliciously seasoned with a crisp skin and juicy interior. An easy method that finishes with perfectly tasty results every time!

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

8 large thighs bone-in skin-on chicken thighs (about 3.5 - 4 lbs total)
0.25 cup olive oil
1 Tbsp lemon zest from 1 large lemon
5 cloves garlic minced (or 1.5 tsp garlic powder)
4 tsp Italian seasoning store-bought or homemade
2 tsp paprika
Kosher salt and freshly ground black pepper to taste

Method

Preparation Steps

Position oven rack one level above center. Preheat oven to 400 degrees F (200 degrees C).
Line a rimmed 18 by 13-inch baking sheet with aluminum foil and top with an oven-safe wire cooling rack. Spray cooling rack with non-stick cooking spray.
In an extra large mixing bowl, whisk together olive oil, lemon zest, minced garlic, Italian seasoning, and paprika.
Dab chicken thighs well dry with paper towels and add chicken thighs to the bowl with the oil mixture. Toss well to evenly coat with the mixture.
Transfer thighs to the rack on the baking sheet, turning skin side down. Season with salt and pepper, then turn skin side up and season again with salt and pepper. Leave space between thighs so heat can circulate evenly.
Bake in the preheated oven until the skin is browned and thighs register 175 degrees F (79 degrees C) in the thickest portion, about 35 - 45 minutes. If desired, broil during the last minute or two for crispier skin (keep a close eye on it).
Serve warm with lemon wedges for spritzing. If desired, you can garnish with 1 Tbsp chopped parsley.

Notes

Using a wire rack helps the chicken skin get extra crispy by allowing air to circulate all around the thighs. Adjust baking time based on the size of your chicken thighs and your oven. For best results, use a meat thermometer.