Baked Chicken Thighs with Crispy Skin and Juicy Meat
A simple guide for oven-roasted chicken thighs that come out reliably juicy, with wonderfully crispy skin and tasty, succulent meat.
Servings 4 servings
Calories 338kcal
Ingredients
- Olive oil spray
- 8 medium chicken thighs bone in, skin on
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Lightly spray the paper with olive oil.
- Arrange the chicken thighs in a single layer in the prepared pan. It's best if they do not touch each other.
- Generously spray the tops of the chicken pieces with olive oil. Sprinkle them with the seasonings, then lightly spray with more oil.
- Bake the chicken thighs until the skin is browned and crispy and an instant-read thermometer reads 165 degrees F, about 45 minutes.
- Transfer the cooked chicken thighs to a serving plate. Loosely cover them with foil and allow them to rest for 5 minutes before serving.
Video
Nutrition
Serving: 2chicken thighs | Calories: 338kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Sodium: 784mg