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Two oven roasted chicken thighs with golden, crispy skin on a wooden board with fresh herbs
Chef Emma

Oven Roasted Chicken Thighs

Bone-in, skin-on chicken thighs with a smoked paprika and garlic rub, roasted at 425°F until the skin is crisp and the meat is juicy.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 4 servings (2 thighs each)
Course: Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 3 lb / 1.36 kg
  • 1 tbsp olive oil 15 ml
  • 1 1/2 tsp Diamond Crystal kosher salt 4.5 g; use 1 tsp if using Morton kosher or table salt
  • 1 tsp smoked paprika 2.5 g
  • 1 tsp garlic powder 3 g
  • 1/2 tsp onion powder 1.5 g
  • 1/2 tsp dried thyme 0.5 g
  • 1/2 tsp black pepper 1 g
  • 1 tsp brown sugar 4 g, optional
  • lemon wedges and chopped parsley to serve, optional

Equipment

  • Rimmed baking sheet
  • Wire rack
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on top.
  2. Pat the chicken thighs very dry with paper towels. Trim any large flaps of loose skin or fat from the edges.
  3. Stir together the salt, smoked paprika, garlic powder, onion powder, thyme, pepper and brown sugar. Rub the thighs with the oil, then season all over, including a little under the skin.
  4. Arrange the thighs skin side up on the rack, about 1 inch (2.5 cm) apart.
  5. Roast for 35 to 45 minutes, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part (not touching bone) reads at least 165°F (74°C). For the most tender meat, 175 to 190°F (79 to 88°C) is ideal.
  6. Optional: broil for 2 to 3 minutes for extra-crisp skin, watching closely.
  7. Rest for 5 minutes, then finish with lemon juice and parsley and serve.

Notes

Calories are an estimate from USDA FoodData Central values for roasted chicken thigh with skin. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C).