Description
Discover how to achieve restaurant-quality baked chicken thighs at home. Learn the secrets to making them crispy on the outside and juicy on the inside!
Ingredients
- 2 pounds (907 g) bone-in, skin-on chicken thighs (about 900 grams)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1 teaspoon (5 ml) garlic powder (3 grams)
- 1 teaspoon (5 ml) onion powder (3 grams)
- 1 teaspoon (5 ml) paprika (3 grams)
- 1/2 teaspoon (3 ml) dried thyme (1 gram)
- 1/2 teaspoon (3 ml) dried oregano (1 gram)
- 1/2 teaspoon (3 ml) dried rosemary (1 gram)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- Place the chicken thighs in a large bowl.
- Add 1 tablespoon of olive oil to the chicken thighs.
- Sprinkle 1 teaspoon of salt over the chicken.
- Add 1/2 teaspoon of black pepper.
- Add 1 teaspoon of garlic powder.
- Add 1 teaspoon of onion powder.
- Add 1 teaspoon of paprika.
- Add 1/2 teaspoon of dried thyme.
- Add 1/2 teaspoon of dried oregano.
- Add 1/2 teaspoon of dried rosemary.
- Toss the chicken to coat evenly with the oil and seasonings.
- Arrange the chicken thighs on a baking sheet, skin side up.
- Ensure the thighs are spaced apart on the baking sheet.
- Bake in the preheated oven for 35-40 minutes.
- Check for doneness; the internal temperature should be 165°F (74°C).
- If needed, broil for an additional 2-3 minutes for extra crispiness.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Drying the chicken thoroughly helps the oil and spices stick for a tasty crustnCoat each chicken thigh evenly with oil and spices for uniform flavornPlace thighs skin side up and spaced apart for crispiness and even cooking