Oven Baked Chicken Thighs
Juicy and crispy oven baked chicken thighs, reminiscent of cherished family dinners, with an easy blend of herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 pounds chicken thighs (6–8 pieces), patted dry
- 1 tablespoon butter, diced
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place it in the oven as it heats up.
- In a large mixing bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix until it forms a flavorful paste.
- Add the chicken thighs to the bowl, ensuring each piece gets an even coating of the seasoning paste.
- Carefully remove the hot pan from the oven and place the chicken thighs skin-side up on the pan. Dot each piece with the diced butter.
- Bake the chicken for 20 minutes.
- Baste the chicken with the pan juices and return it to the oven for another 10 minutes.
- Baste again, then continue baking until the internal temperature reaches 165°F (74°C), about 5-15 minutes more.
- For an ultimate golden crisp, broil for 1-2 minutes, keeping a close watch.
Notes
Let the chicken rest for 5-10 minutes after cooking to allow the juices to redistribute.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
