Crispy Baked Chicken Thighs (Printer-Friendly Layout)
Crispy-skinned, juicy chicken thighs with garlic and smoked paprika that's both weeknight-easy and dinner party worthy.
# Ingredients You'll Need:
01 -
4 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Preheat your oven to 425°F (220°C) and lightly grease a baking dish or line it with parchment paper for easy cleanup.
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In a mixing bowl, drizzle the chicken thighs with olive oil and rub to coat. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over each piece, rubbing the seasoning into the skin and under it if desired.
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Place the seasoned chicken in the prepared baking dish, skin-side up, ensuring pieces are properly spaced to promote roasting rather than steaming.
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Bake for 35 to 40 minutes, or until the skin is crisp and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
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Once out of the oven, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
# Extra Tips and Tricks:
01 -
For deeper flavor and juicier results, marinate the chicken in olive oil, garlic powder, paprika, and salt for a few hours or overnight in the refrigerator.
02 -
While bone-in thighs provide optimal flavor and texture, boneless thighs, drumsticks, or breasts can be substituted with adjusted cooking times.
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For extra crispy skin, broil the chicken for the final 2-3 minutes of cooking, monitoring closely to prevent burning.
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Leftovers can be refrigerated in an airtight container for up to 3 days and repurposed for salads, wraps, or sandwiches.