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Baked Chicken Thighs

Warm, comforting, and foolproof — the best baked chicken thighs for weeknights, family dinners, and holiday crowds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1,100 g total)
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sweet paprika (or smoked paprika for a smoky note)
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp dried thyme or oregano optional
  • 1 tbsp Dijon mustard optional — helps the rub stick and adds flavor
  • 1 whole lemon, zested and cut into wedges optional garnish
  • to taste Fresh parsley or chopped thyme for garnish (optional)
Optional marinade
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves minced garlic
  • 1 tbsp honey or maple syrup omit for low-carb
  • 1 tsp smoked paprika
  • to taste salt & pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top if you have one.
  2. Pat the chicken thighs very dry with paper towels. Let them sit at room temperature for 10–15 minutes while you mix the rub.
Mixing the Rub
  1. In a small bowl, whisk together olive oil, garlic powder, onion powder, paprika, black pepper, salt, dried herbs, Dijon (if using), and lemon zest.
Coating the Chicken
  1. Rub the mixture all over each thigh, coating the skin and getting a bit under the skin where possible for more flavor.
  2. If you marinated earlier, remove from marinade and pat lightly before rubbing.
Baking
  1. Place thighs skin-side up on the wire rack, spaced about 1 inch apart.
  2. Bake for 35–45 minutes, until the skin is golden and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C).
  3. For extra-crispy skin, broil on high for 2–3 minutes, watching closely.
Serving
  1. Let the chicken rest 5–10 minutes before serving. Garnish with fresh herbs and lemon wedges.

Notes

For ultra-crispy skin: pat completely dry, use a wire rack, and give the thighs space on the pan. A brief broil at the end seals the deal. Skinless option: bake skinless thighs at 400°F (200°C) for 25–30 minutes. Low-carb: skip honey/maple in marinades and serve with vegetables. Gluten-free: ensure spice mixes are labeled gluten-free.