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Oven Baked Chicken Thighs

Oven baked chicken thighs with golden, crispy skin—seasoned all over and baked at 425°F until juicy and cooked through. A simple dry rub and a short rest lock in moisture for an easy family dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 bone-in, skin-on chicken thighs Pat dry before seasoning for best crisping.
  • 2 tbsp olive oil Helps the skin brown and crisp.
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper (optional) Optional for a little heat.
Garnish
  • 0.5 cup fresh parsley Chop and sprinkle over chicken before serving.
  • 4 lemon wedges Serve on the side to brighten the flavor.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
  2. Pat chicken thighs dry with paper towels so the skin crisps instead of steaming.
  3. Place chicken thighs on the prepared sheet pan in a single layer.
  4. Drizzle olive oil over the chicken to promote browning.
Season
  1. In a small bowl, combine garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper (and cayenne if using).
  2. Sprinkle the seasoning evenly over the chicken thighs.
  3. Rub gently to coat all sides so every bite has flavor.
Bake and serve
  1. Bake for 35–40 minutes at 425°F (220°C) until the skin is crispy and the internal temperature reaches 165°F (74°C), with an obvious golden-brown surface.
  2. Rest the chicken for 5 minutes before serving so juices redistribute and stay in the meat.
  3. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For crispier skin, keep chicken thighs skin-side up and avoid overcrowding on the sheet pan. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat until hot at 375°F (190°C). Freezing is okay, up to 2–3 months. For a lower-sodium option, reduce salt to 1/4 tsp and rely on the spice mix for flavor.